Chocolate cake "Snow drifts"

Description

Want to offer a stunning chocolate cake with a layer of custard in the form of a ring with vanilla cream.

Ingredients

Chicken egg

65 g
Butter

40 g
Water

50 ml
Flour

50 g
Salt

1 pinch
Flour

60 g
Egg white

90 g
Yolk egg

55 g
Butter

60 g
Sugar

70 g
Powdered sugar

30 g
Dark chocolate

60 g
Milk

170 ml
Yolk egg

50 g
Sugar

50 g
Butter

60 g
Vanilla sugar

1 tsp
Gelatin

6 g
Water

2 Tbsp
Yolk egg

90 g
Dark chocolate

250 g
Cream

500 ml
Thickener for cream

1 pack
Gelatin

15 g
Water

4 Tbsp

Cooking

First you need to prepare the choux dough. To do this, fill a pot with water, add the butter, a pinch of salt and bring to a boil. Pour all the flour at once and stir briefly. As a result, the dough should gather in the com. Keep the dough on the stove for a few more minutes over low heat, stirring occasionally.

Add the eggs and stir well. The dough should be homogeneous.

Put the dough in a pastry bag with a round tip. On the parchment is to isolate the workpiece: 2 circles - one small, other big. From the remnants of the test is to isolate eclairs (will be 1-2, no more).

Bake the workpiece in a preheated 180-190 degrees oven for 25-30 minutes, or focusing on your oven. During baking, open the oven impossible. Cool completely blank.

Now you need to cook the custard. To do this in advance, 20 minutes before cooking, soak the gelatine in a little water.

Beat the yolks with sugar and vanilla sugar. To warm milk. Pour a thin line almost all the milk, leaving approximately 50 ml In the remaining milk add the flour and stir until smooth.

To warm milk. Pour a thin line almost all the milk into the beaten egg yolks, leaving approximately 50 ml In the remaining milk add the flour and stir until smooth. To put the mass on fire.

Pour a thin stream of milk with the flour and stirring constantly bring the weight up to desired density.

Remove the cream from heat, slightly cool, about 80 degrees and add swollen gelatin. Mix well.

Add softened butter and stir the cream until smooth. Cover the cream with plastic wrap on contact and remove for 20 minutes in the fridge for easy thick.

To shift the cream in a pastry bag. Cut custard billet in half. On the bottom part to apply the cream and cover the top. Put into the refrigerator.

For the crust "Sacher" melt the chocolate and add powdered sugar.

To put the chocolate in a large bowl. Add softened butter and beat well. Enter the egg yolks and beat again.

Vzbit proteins in a magnificent mass.

Gradually add the beaten egg whites into the chocolate-butter mass. Mix gently. Add the flour and gently, with a spatula, stir until smooth.

To shift the mass into the baking dish. I made the cake 2: one main and one small. Bake at 160 degrees for about 15 minutes. Then add heat to 200 degrees and bake for about 7-10 minutes. The finished cakes carefully to release from the form and cool. The diameter of the mold for the core layer of 20 cm.

For the chocolate mousse soak the gelatin in cold water for 20 minutes.

300 ml chilled whipping cream in a magnificent mass. If they are badly whipped, then here is a great wand wand is a thickener for cream. Add the thickener and whisk for a couple of 1-2 minutes.

150 ml cream heated to boiling and remove from heat. Add the broken chocolate. Interfere a lot with spatula until chocolate is completely dissolved. Add the melted gelatin. Mix well.

Add the chocolate to the yolks and whisk.

Portions add the whipped cream and gently fold with a spatula until smooth.

In shape to pay a large cake Sacher (if necessary, cover the form with plastic wrap or border tape to make it easier to detach the cake from the form). Spread 1/4 of the chocolate mousse on the cake and put into the freezer for 20 minutes.

Lay out a large ring of choux and choux ball on a frozen chocolate mousse.

Distribute the remaining chocolate mousse. Small cake Sacher divided into small pieces and drown them in the chocolate mousse. To remove the cake in the fridge to harden overnight or for 8-10 hours.

Frozen cake gently release form. If you have used border tape, it will make it easier. In another case, heating the knife and hold it at the edges, so you can easily detach the form from the cake. Sprinkle the cake with cocoa. Using the brush, apply cocoa on the side of the cake. Slice the cake with a thin knife heated. Bon appetit!

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