"Chocolate Wafer" CAKE (Chocolate Waffle Cake)

Description

First, I want to thank you ALL again for the congratulations on the 26th. In honor of my birthday cakes. "Chocolate Waffle" recipe are both cakes. Chocolate cakes, chocolate cream will not describe faster cook))) Source (as always) -from Michelle Svetochka, thank you so much.

Ingredients

Butter

305 g
Sugar

0.5 cup
Vanilla

0.5 tsp
Chocolate milk

250 g
Chicken egg

3 piece
Flour

1.25 cup
Soda

0.66 tsp
Salt

0.5 tsp
Water

0.66 cup
Citric acid

0.25 tsp
The cake

3 piece
Liqueur

1 Tbsp
Milk

4 Tbsp

Cooking

The words of the author.[b]sponge Cake.[/b]RUB the butter at room temperature with white sugar, add vanilla,

melted and cooled to room temperature, the chocolate, and whisk all with a mixer on medium speed.

Add the egg, continuing to whisk.

Separately sift the flour with soda and salt.

Pour flour mixture into the butter-egg in 3 stages, alternating with water (3 doses), vimosewa mixer.

Preheat the oven to 170S. The smooth (the consistency of thick cream) the batter into your prepared tin, lightly shake to come to the surface air bubbles. [b]Lay parchment 8" (20 cm) square shape. Bake for 30-40 minutes, checking the readiness with a match. Cool. If cake was baked in a square form, trim the edges and cut into 8 rectangles with a size of 4x8 cm, Cut each horizontally into 2 layers. If on the baking sheet, then folded one upon the other.Cut from a waffle cake(finished cake) rectangles of the same size.[/b] for Cake. As the cake baked,I spread the dough in 2 admission(can be 3)well-rising biscuit.

[b]Cream.[/b]Cream:2 protein,1/4 tsp cream of Tartar(citric acid),4+2 tbsp sugar,2 tbsp water,175 g of CL. oil. 4 tbsp. sugar and water make syrup.

Beat egg whites with wine stone, gradually adding 6 tbsp sugar.

Pour the hot syrup into the whites while whipping them at a slow speed.

Then at the highest speed to bring them to a glossy state.

The butter should be soft, but cold. While continuing to whisk the egg whites to enter the oil in small portions. At some point, find that he separated the water, but it just seems and should continue to beat,it took about 10 min. After that it was smooth and the right consistency

Adding 2 tbsp of cocoa powder, turned out chocolate cream. [b]To accelerate the "process" you can use cream butter+condensed milk.[/b] From itself: the cream is not enough,you can still do half-caf.

[b]Syrup.[/b] bring to boil water with sugar. Add the liqueur. To impregnate with a syrup prepared with sponge biscuits.To do separate pictures did not,I should add that syrup added chocolate essence. The first layer is a wafer cake-cream-

The cake impregnated with syrup,then the cream again

The last cake from the inner side missed chocolate frosting

And cover the cake

[b]Frosting:[/b]200 g chocolate,30 g of CL. butter, room temperature 3-4 tbsp of milk. Combine all ingredients in a pot and heat on a water bath until complete dissolution of chocolate. If the consistency is too thick, add a tablespoon of milk.

Pour glaze the cake

For decoration. Melt white chocolate in a water bath,smear on the file,or "ribbon" to hold the grooves and in the freezer for 3-5 min.

to do the same with miniatures,just to paint a stencil on tracing paper or on file.Once shown what and how to file[url]http://www.povarenok.ru/recipes/show/13404/[/url]

[img]http://s52.radikal.ru/i137/0908/20/8ae5652826af.jpg[/img] [img]http://i037.radikal.ru/0908/0b/f245ec7e49bf.jpg[/img]

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