Description
This cake is for my daughter. Why “And it's all about her”? Yes, because the taste of this cake this is it, my beloved daughter –delicate raspberry, bitter chocolate, clouds of airy cream, the tempting taste and aroma of almonds, slightly tart currants and heady brandy. Try a slice, hope you like it!
Ingredients
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Dark chocolate
140 g
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Almonds
150 g
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Chicken egg
6 piece
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Butter
100 g
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Sugar
150 g
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Cognac
2 Tbsp
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Raspberry
200 g
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Black currants
200 g
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Starch
1 tsp
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Sugar
50 g
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Gelatin
1 Tbsp
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Cream
350 ml
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Water
70 ml
Cooking
Chocolate cake 1. Divide the eggs into yolks and whites, Beat the yolks with the sugar and butter
2. Melt the chocolate, to introduce and mix well. 3. Grind the almonds in a blender, to enter and mix
4. Enter brandy, whip
5. Beat until stiff peaks whites
6. Adding a few, to introduce proteins into the chocolate mass, as if drawing a figure 8. 7. Form 24 to lubricate. Oven on 180. Pour the batter into the pan and bake for 35 minutes. Cool
8. Remove a little of the crumb of the cake. Removed crumb fry in a dry pan and grind into crumbs
Layer 9. Berries sprinkle in starch and sugar and while stirring, bring to a boil
10. A layer to put in the hole of the cake
Cream 11. Soak gelatine in water, dissolve in the micro and let it cool down. Whipping cream (put the cream in the nozzle and shape for whipping for a few minutes in the freezer-better whipped cream). To introduce gelatin into the cream, whisking, and pour it over the cake on top of berries. On cream sprinkle of biscuit crumb
Cut. Cake low, but very harmonious and balanced.
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