Description
All lovers of chocolate the author of the excellent desserts Pierre hermé dedicates this cake... Crispy cinnamon cake combined with a delicate mousse of dark chocolate and apples. Umm.. it's really delicious. PS cooking Time: 1 hour provided exclusively for making the mousse for the cake. Cooking time of cakes is not taken into account. Link to the recipe for the cakes below
Ingredients
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Apple
200 g
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Butter
-
Cinnamon
-
Sugar
15 g
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Cognac
3 Tbsp
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Dark chocolate
250 g
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Cream
70 g
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Cinnamon
-
Egg white
6 piece
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Sugar
40 g
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Dark chocolate
80 g
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Apple
0.25 piece
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Cocoa mass
-
Cinnamon
Cooking
1. Here are our products ( let us not forget that we will need 3 more of the finished cake, just them in the list of ingredients is not)
2. Cleaned and cut into small cubes apples. It would be about 150-160 grams.
3. Melt in a small pan the butter, add the apples, sugar, cinnamon, give sugar get caramelized a bit ( become more brown), but carefully! Don't let the apples turn to mush! In the cake we need is Apple slices, and this is just the same, we take the apples durum. Add the cognac and let it evaporate. Remove from heat, put in a bowl to cool.
4. That's what happened.
5. Break the chocolate into pieces ( the smaller, the faster it will melt), put in a water bath. In the microwave, we are looking at. I don't have it, I didn't try. Melted, put aside.
6. When melted chocolate in a small pan or pot bring to a boil the cream and cinnamon. If you are using the wand, simply remove it after boiling.
7. Now entered the cream into the chocolate and gently stir with a spatula in one direction ( upward). At this stage the mixer to use in principle impossible, since the mousse consists of a voluminous mass with a mixer just "kill" to the pancake mixture.
8. Here's what happened after a neat blend of cream into the chocolate.
9. Whisk whites to a soft peaks ( NOT to the point of LIKE MERINGUE! The texture is well visible), adding 2 receiving sugar.
10. Now exactly the same as the cream, you enter proteins in the dough. Beat in gently with a SPATULA from the bottom up.
11. So the mass turns into a mousse
12. Here is the result
13. Now add our cooked apples.
14. Now take a separable form ( for which is baked in cakes), be sure to cut out a circle of parchment, laid it down, then put the first Korzh. Close the form, pour half of mousse)
15. Now proslaivaet second layer (NOT PRESS!), because the mousse texture very tender, and the cakes themselves are very light and fragile, and break easily.
16. Pour the remaining mousse, cover with the last cake layer, Put on 2 hours in the refrigerator. For an hour before serving take the cake, sprinkle with cocoa, remove the form and put chocolate chips on diameter ( in the original recipe takes 150 g of chocolate sprinkles, but their chips kind of big, I have a regular grater, and chocolate always is. So will be cheap )))
17. Take Apple (optional), cut into thin slices, sprinkle with lemon juice to avoid darkening.
18. Spread the apples in the center, decorate with cinnamon sticks ( and, in principle, optional). I've even added the inscription.
19. Here is the cake in the book. There only apples zagazirovanie jelly (I can't do it, and I think it's more for beauty). The cake is better to put in the fridge, but be sure to take some time before serving so the mousse is softer. I hope that the recipe will appeal to those who want to make it. What a lot of photos and descriptions-this is not because the recipe is complicated, just wanted to describe everything. If you have any questions, please contact us. And Bon appetit!
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