Coffee and chocolate cake "Snowy peaks"

Description

On Christmas eve I rashly looked in the fridge. There at me reproachfully looked endless basins with aspic, cabbage rolls, pancakes, gefilte fish... all available kitchen shelves smelled extremely high-calorie cakes (see previous recipe) in the balcony had to stumble on pots with uzvar and compote from the cupboard, poured the bags with cookies, candy and other long-playing things. Heavy with New year's husband plaintively sighed and tried to get away from Brawn on a Bicycle, but the celebration is inexorably overtaken. "Dessert should be something easier" - I get it, surveyed the battlefield and took the book with the blasphemous diet recipes. It and found this in all senses a light cake with coffee and chocolate cream with milk and gelatin. I admit, from a dairy dessert I wasn't expecting anything but mercy to the body, and terribly, terribly wrong! The cake was delicious: delicate soufflé with a rich coffee flavor, melting on the tongue sand-chocolate cake, fluffy meringues on top. And no final heaviness in the stomach! Perhaps slightly on the small side, and I spite of the aspic and stuffed with pleasure would eat another slice! If you have finally defeated the winter holidays, join us! :))

Ingredients

Flour

175 g
Butter

125 g
Cocoa powder

15 g
Sugar

25 g
Vanilla sugar

1 tsp
Milk

600 ml
Yolk egg

3 piece
Sugar

150 g
Gelatin

20 g
Water

3 Tbsp
Instant coffee

2 Tbsp
Dark chocolate

50 g
Corn flour

1 Tbsp
Vanilla sugar

1 pack
Liqueur

1 Tbsp
Egg white

3 piece
Sugar

180 g
Citric acid

1 pinch
Vanilla sugar

1 pack

Cooking

For the cookie crust sift flour with cocoa, add the cold butter, grated on a grater, and use your fingers to grind the mixture into fine crumbs.

Add sugar and vanilla sugar, grind again. If the dough is too crumbly, add a spoonful or two of cold water.

Spread the crumbs in shape with a diameter of 21 cm, forming a roll about 2.5-3 cm in height.

Cover the form with foil and pour on top of the cargo - dry peas, beans or special ceramic balls.

Bake in preheated oven at 180* C for 20 minutes, then remove the foil and bake for another 8-10 minutes. Ready cake cool in the form. I didn't form until the filing, in order to avoid accidents and because the cake went to visit, and so it is convenient to transport. As you can see, Boca depart perfectly, so that form can be removed without problems.

For the soufflé cream soak gelatin in cold water before swelling.

The whisk yolks with vanilla and regular sugar, add corn flour and a couple tablespoons of milk of the total mass. I'm not really sure what this recipe means "corn flour" and took a regular corn grits are very finely ground (like semolina), which makes banush and polenta.

The remaining milk mix with coffee and bring to a boil so that the coffee is dissolved. Pour in a thin stream, constantly stirring the yolks. Pour this mixture back into the saucepan and gently heated over low heat, stirring constantly, until it thickens. In fact, it turns out the custard.

Condensed cream remove from heat, add gelatin and stir until it is completely dissolved. Then add the chocolate, mangled to pieces, and also stir until it melts. At the end you can add a spoonful of chocolate liqueur - it will enrich the taste and aroma of cream, and all the "degrees" in hot mass simply evaporate.

Ready cream souffle cooled for about 15-20 minutes and pour on the cake billet. I poured more noticeably hot - nothing happened. Cool the cake on the table first, and then in the refrigerator until solidification cream souffle. Carefully transfer the workpiece to another liquid cream didn't splash out the sides and did not leave ugly streaks. Storing the cake before serving is also better in the fridge - when you transfer into the heat it produces condensate.

The recipe indicated simply sprinkle frozen chocolate chip cake, but after baking, we've got 3 protein, and I can't stand to look for ways of their utilization. So the meringue for decoration is evident. Cook it will be using the water bath - so whites whipped peaks better and more sustainable. Proteins mixed with sugar, vanilla sugar and a pinch of citric acid. Put in a water bath (a pot of boiling water) so that the capacity of the protein is not touching the water. Stirring, heated to complete dissolution of sugar grains. The main thing - do not overheat, otherwise the whites will curdle.

Remove the container with protein from the water bath and whisk immediately at the maximum speed of the mixer until stiff peaks. The whites are ready when it is good to stay on the whisk and not fall off do not lose their shape. I usually whip before the advent of good peaks and a couple minutes after, while moving the Corolla in the mass of protein becomes significantly harder (felt hand). When the mass begins to "resisting", it's ready.

Whipped protein, put in a pastry bag with a round nozzle or package with cut area, and press out on parchment mini meringue. Pick size according to your taste, I have a pretty small. The nozzle diameter is 10 mm. Bake meringue at 100* C for about 1.5-2 hours. The longer you bake, the more crisp and dry, and they will be guided by your taste. Ready cooled meringues spread on frozen cream. Better to do it just before serving - so the meringue will not have time to absorb moisture from the cream. My 4 hours that the cake is held at a relatively warm balcony, had thoroughly soften (do not soak and soften) and become like marshmallows. Interesting effect, but somewhat unexpected. So the cake possible keep in the fridge and decorate just before to put on the table.

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