Cake "the Dream of a bachelor,"

Description

On the website there are similar recipes, I decided to offer my own version, maybe someone come in handy. The more that it turns out great, very chocolate and soft.

Ingredients

Pudding

1 pack
Butter

100 g
Cream

150 ml
Dark chocolate

200 g
Mastic
Instant coffee

3 tsp
Cognac

1.5 Tbsp
Milk

0.5 l
Walnuts

1 cup
Powdered sugar

100 g

Cooking

Bake chocolate cake according to this recipe [url=http://www.pova renok.ru/recipes/sho w/56294/]\"Chiffon \" chocolate biscuit[/url] And while it cools, make the cream: cook the pudding according to the instructions with the packaging. Leave to cool, but stir from time to time, so it does not form a film.

While pudding cools, prepare the cream under mastic. Cream with 1.5 teaspoons of coffee brought to a boil, remove from heat and add broken pieces of chocolate, stir until smooth, set to cool.

Butter (softened) beat lightly with powdered sugar. Add to the cooled pudding.

The cooled cake cut into three parts, two parts to cut out circles (I have a simple deep bowl).

Grind the nuts, cutting cakes and a cake to add to the nuts, grind and add the cream, leaving 1/3 for promazyvanija basis. Add 1 tablespoon of brandy.

The bowls cover with plastic wrap and put them in the ground, carefully tamping. And put an hour in the refrigerator. I have had no time and I put in the freezer for 20 minutes.

Brew 1.5 tsp. coffee water (2 tbsp), cool, add about 5 tbsp of cognac and soak lightly the basics. Lubricate the basis of the remaining cream from the pudding and put into the refrigerator.

Now for the cream under mastic: will beat into a soft mousse it like a normal cream, I churned usual whisk, if you are not whipped, I suggest to put in the refrigerator for about 20 minutes, but no more, and then hardens.

There is time, you can make a paste and paint it the desired color, on the website the recipe is. From a piece of brown mastic do nipple: roll sausage, set vertically and replusive bottom.

Well, that's about it.

While we were doing with mastic, our preparations were frozen; take them out, gently remove by pulling the tape, and put it on the base.

Daubed chocolate cream under the fondant and again sent to the refrigerator, I again because of the rush sent in the freezer.

When the cream will harden thoroughly in the refrigerator, take it out and begin the alignment under the mastic. I do it this way: take a Cup of boiling water and dipping back trowel (of course, new), level. If you have no trowel, it can be done with a small knife.

Then roll out the fondant flesh-colored, strewing the table with powdered sugar or starch, the rolled out circle should be more inches to 15, and cover gently "titi". Attach with water nipples. Cut all the excess from the sides.

Then do a "bra": to cut out such blanks, try on, and then you can cut the flowers (if there are no molds - cork) or leave it.

Cut away all the excess, roll the harness and fasten it with water from the bottom of the bra, making the straps I made out of flowers. You can roll out the fondant and cut with a ruler flat strips and attach with water.

Here it is, my surprise for my husband!

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