Description
I'm not an Amateur connoisseur of coffee. But this cake I was impressed with the delicate aroma, delicate structure, and of the presence (still) chocolate.
Ingredients
-
Flour
100 g
-
Chicken egg
6 piece
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Sugar
240 g
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Cocoa powder
35 g
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Cream
-
White chocolate
150 g
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Coffee natural
8 g
-
Nuts
100 g
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Gelatin
12 g
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Rum
70 ml
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Dark chocolate
100 g
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Water
100 ml
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Cereal
100 g
Cooking
Prepare the dough for sponge cake
Whisk eggs with sugar in a solid foam. Combine flour with cocoa, sift and pour in the beaten eggs.
Pour the batter into the baking dish and bake in a preheated oven at a temperature of 180-200 gr. for 35-40 minutes.
Ready sponge cake cut into two layers
Prepare coffee souffle.
Low-fat cream of heat, combine white chocolate and rum (I have cognac)
Heavy cream, whip, mix with chocolate mixture
Add the coffee, nuts in caramel and melted in a water bath gelatin.
To prepare the coffee syrup sugar water bring to boil and boil for 10 minutes. Cool, pour in the rum (brandy).
The obtained syrup to soak both cake
In split form, put the sponge cake, spread on his coffee soufflé and top with the second biscuit. Good presses. Put in the refrigerator.
After half an hour sprinkle top of cake with melted chocolate
Sprinkle with corn chocolate balls and sprinkle with cocoa
After cooling, the cake releasing from form and admire...
Cut... DELICIOUS!!!
For my taste I would increase the norm of products for coffee souffle twice
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