Description
A cake for chocolate lovers. Smooth chocolate. Cream sea-buckthorn cream is a great complement to chocolate cakes. But the highlight of this cake was of course the buckwheat Mistral. Thus prepared it tastes like normal popcorn. The taste of buckwheat is completely absent.
Ingredients
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Egg white
5 piece
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Yolk egg
5 piece
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Brown sugar
0.66 cup
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Flour
4 Tbsp
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Corn starch
2 Tbsp
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Cocoa powder
2 Tbsp
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Leavening agent
0.5 tsp
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Cream
400 ml
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White chocolate
200 g
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Sea buckthorn
200 g
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Water
50 ml
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Powdered sugar
80 g
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Dark chocolate
100 g
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Buckwheat
50 g
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Vegetable oil
-
Dark chocolate
200 g
-
Cream
100 ml
Cooking
1. For cakes to cook the ingredients.
2. Proteins vzbit in a solid foam.
3. Mix the egg yolks with the sugar.
4. Beat in light weight.
5. Add to yolks sifted flour with baking powder, starch and cocoa. Mix gently. Then in three steps to introduce proteins.
6. Preheat the oven to 180C. On parchment to draw a circle of 20 cm Put in the center of the circle about 3 tbsp of dough and flatten with a spatula into a thin layer. Bake 6 cakes. It is baked quickly in about 5-7 minutes. Still warm, remove gently from the parchment. Cool.
7. For air of buckwheat, rinse.
8. Drain the water and spread a thin layer on a baking sheet.
9. In the already heated up to 180C the oven to dry cereals. To fry it is not necessary, and only well-dried from moisture. In a pan heat the oil, in small portions to send in a pan of buckwheat. As soon as she "revealed", with a slotted spoon remove and put on towel to stack fat.
10. That such should be buckwheat.
11. Cream sea-buckthorn spread in the bucket, pour water and boil on a small fire.
12. Then punch a blender and RUB through a sieve.
13. Chocolate melt in a water bath, to introduce warm sea buckthorn sauce.
14. Whip cream with powdered sugar in the cream.
15. 1 tbsp. spoon to enter in the chocolate cream-sea buckthorn weight.
16. For the chocolate layer melt the chocolate in a water bath, add the buckwheat. I added 10 tbsp.
17. I collected the cake. On the bottom put the first Korzh, the top layer of cream. Then the second cake, a layer of cream. Then a third cake, a little cream and put entire chocolate buckwheat ground.
18. Put it in the fridge so the chocolate seized. Then some cream, next cake layer. And so to the end.
19. For the icing cream to finish to boiling, to enter the broken chocolate, remove from heat. Mix well until smooth. Pour the glaze over the cake.
Decorate as desired. Bon appetit!
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