Cakes "Chocolate madness"

Description

Win-win socetannoe classic sponge cake, chocolate cream and nuts. This combination of bright flavors will not leave anyone indifferent!

Ingredients

Water

300 ml
Cognac

6 Tbsp
Sugar

660 g
Condensed milk

200 g
Yolk egg

3 piece
Butter

220 g
Chicken egg

6 piece
Flour

200 g
Potato starch

100 g
Leavening agent

1 tsp
Cream

200 ml
Chocolate milk

200 g
Cocoa powder

20 g
Salt

0.5 tsp
Walnuts

500 g

Cooking

Cook the syrup for impregnation of cakes. In a bowl pour water, add sugar and over medium heat bring to the boil, give a little to writing a rolling boil, stirring periodicheski. Allow to cool to room temperature and then add the brandy, mix well. (I have the photo without the brandy, as was the sweet table in kindergarten)

To prepare the cream. Egg yolks rubbed with powdered sugar.

Add the condensed milk.

Add the water and mix all until smooth. Put it all on the fire and stir, bring to a boil.

Cooling the cooked mass to room temperature.

Separately vzbit butter and combine with the cooled cooked mass.

Add sifted cocoa powder and brandy, whip again. The cream put into the refrigerator, or you will melt.

Prepare the dough. Proteins separated from the yolks into the pan in which to prepare the dough.

Beat egg whites with salt until it foams.

Still whisking, gradually introduce the sugar and whisk until smooth.

One by one add egg yolks and whisk until smooth.

Gradually enter into the egg mixture the sifted flour with the baking powder and starch, stir until smooth. I do everything with a mixer, but only at the minimum speed. The speed increase only for whipping proteins with salt.

Baking vystelit baking paper and pour the batter.

Bake the cake in preheated oven to 180 - 200 degrees C. 10 to 15 minutes. Depends on what color cake You like. While baking the cake I was going because the dough in the center ugly beginning to swell. In the circular form, I have this from happening.

Still very warm cake with a bread knife, I cut into portions pieces and left them to cool to room temperature.

Meanwhile, prepare the ganache. The dishes and rinse with cold water, pour in cream, add butter and bring to boil. Chocolate chop and pour boiling cream. Let stand for 7-10 minutes and stir with a spoon until smooth. Allow to cool to room temperature.

Begin to collect cakes. If anyone likes to test smaller portions so each slice with a bread knife to cut along (if anyone likes to test a little more, then take two portions of the piece) and all the resulting lower part generously impregnate the prepared syrup. I portioned each piece cut into 2 parts. (What was the bottom during baking the cake will now be the top).

Soaked the bottom part, apply a layer of cream and cover the top. So form all the cakes.

Meanwhile, the cream melts, it becomes easier to apply and begin to smear the cream on the sides of our shaped cakes and dip in the prepared nuts.

Spread on a tray and now we impregnate with syrup generously the upper part of the cakes.

Cakes collected. The cooled ganache and beat with a mixer until more airy and creamy and apply it on the upper part of our erogennyh. READY! Put in the cold, to give a little to grab the cream and can be eaten. Bon appetit!

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