Description
Very tasty and tender cake! Chocolate and champagne-nachladen s!!!
Ingredients
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Chicken egg
4 piece
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Sugar
120 g
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Flour
100 g
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Cocoa powder
2 Tbsp
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Butter
2 Tbsp
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Cream
250 ml
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Champagne
220 ml
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Water
3 Tbsp
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Gelatin
12 g
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Powdered sugar
80 g
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Egg white
2 piece
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Cream
250 ml
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Chocolate milk
100 g
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Gelatin
3 g
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Water
1 Tbsp
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Powdered sugar
3 Tbsp
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Condensed milk
3 Tbsp
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Water
1 cup
Cooking
Beat the eggs with sugar.
Mix flour with cocoa and baking powder, if using.
Ob equipment you are using dry mix with egg and add melted butter.
Baking dish d=18-20 cm cover with parchment paper. Pour the mixture into the molds and bake in preheated 200 oven for about 20-25min. The willingness of cake to check with a toothpick.
Remove the cake after 5 minutes after removing from the oven, allow to cool and cut into 4 thin layers.
Soak gelatine in water and then heated in a water bath until dissolved.
Then add the champagne ( not cold!!!).
Whisk cream to "ripples on the surface"
The cream to unite with the gelatin mixture and stir.
Beat the whites with sugar until shiny peaks and gently stir in moussavou mixture.
In the form to build ( if the form is low make a roll of parchment, ie is high) lay out the first layer, water is impregnated, is prepared by dissolving condensed milk in water. Spread on top 1/3 of the mousse, then a layer (not presses). Repeat the procedure. After we put the last cake, refrigerate for 2 hours. I have after two hours the mousse was bland, something I mentioned in the beginning ( not gelatin!).
Whip the cream with the icing sugar. Chocolate melt in a water bath, allow to cool slightly and to unite with the cream. Soak gelatine in water and dissolve in a water bath. Add in cream and mix well.
Top of the cream cake, decorate with chocolate.
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