Cake Chocolate dreams with a berry layer

Description

A birthday cake with a bright taste and a delicate structure. In this cake combined: sweet egg souffle perfectly complements the mousse of dark chocolate and berry layer that gives a little acidity and unique flavor. And the cake turns out very light and fluffy. Being prepared is not difficult but a bit long. So the cooking is best divided into 2 days, then the cake will not take much time.

Ingredients

Chicken egg

114 g
Sugar

60 g
Flour

40 g
Corn starch

12 g
Cocoa powder

10 g
Egg white

65 g
Water

120 ml
Sugar

270 g
Gelatin

25 g
Condensed milk

80 g
Butter

170 g
Yolk egg

40 g
Dark chocolate

155 g
Cream

280 ml
Gelatin

5 g
Berry

100 g
Juice

250 ml
Corn starch

10 g
Sugar

120 g
Gelatin

20 g
Puree berry

270 g
Dark chocolate

85 g
Sugar

130 g
Water

45 g
Cream

165 g
Gelatin

7 g

Cooking

For biscuit: in a bowl mix the flour, starch and cocoa powder (Dry mixture). Sift.

Beat eggs with sugar to increase in volume 3 times. The mass is white, very airy and smooth.

Add in beaten a lot of the sifted dry mixture in 2 hours and mix gently with a spatula from the bottom up, until smooth.

Cover the baking dish with baking paper and pour the dough carefully. Bake in a preheated 200 gr oven for about 10-12 minutes.

The finished cake to cool and carefully remove from the mold, the paper is not removed. The cake turns out very light and fluffy.

Egg soufflé: mix the sugar and water, put on low fire and boil stirring constantly to 110 gr. Soak gelatine in cold boiled water. Swollen gelatin to dissolve in a water bath. The softened butter beat in a magnificent mass with condensed milk.

Whisk in the lush mass of proteins and still whisking pour a thin stream of boiling syrup. Then pour dissolved gelatin. Continue to beat at high speed to cool the mass to 45 grams.

Into the beaten egg whites to spread the whipped butter and mix well with spatula. Weight should be homogeneous. A detachable form to cover with cling film and pour it into the egg souffle. Put into the refrigerator until fully cured.

Chocolate mousse. Soak gelatine in cold boiled water. Swollen gelatin to dissolve in a water bath. 100 g of cream pour into a saucepan and heat to 95 gr. Remove from heat and put them in broken chocolate. The chocolate should completely melt. Cool the mass to 45 g and add the egg yolks, mix well.

180 g cream vzbit in a lush foam (but very gently so the cream turned into butter). Put 2 tbsp. in a separate bowl, and mix the rest with melted chocolate. 2 tbsp of cream to mix with the cooled gelatin (30 g) and add to the bulk of the chocolate mousse.

Spread the chocolate mousse in the shape of the fully Tagliavini souffle. Put into the refrigerator until fully cured.

For berry layer the berries out onto a sieve and allow to drain the juice. Soak gelatine in cold boiled water. Starch to dissolve in water. In a saucepan pour the juice, put the sugar and berry puree. Bring to the boil and to enter the divorced starch. Cook, stirring until thick. Cool slightly and enter the gelatin, stir until fully dissolved. The mass is cooled to 30 gr.

Add some chopped berries. Mix well.

Pour berry weight on top of chocolate mousse. Put into the refrigerator, to give weight to grab and put the biscuit again put into the refrigerator before full hardening of the berry layer.

For the glaze: soak gelatin in cold boiled water. In a saucepan combine the sugar and water. Boil down the syrup to 110 gr. Pour the cream and heat the mass to 95 grams, remove from heat. Add the chocolate and mix well until it dissolves.

Add the gelatin and stir until it is completely dissolved. Cooled the mass to 25 grams. Ready cake cover with plate and flip it. Pull the mold and plastic wrap. Put on cake high split ring or the same shape, only extending the top of the foil in several layers (like I did).

Fill top of cake with glaze and put into the refrigerator until complete solidification. Decorate the flanks of the chocolate ribbons or the same frosting as the top of the cake. Before serving the cake to keep in the fridge. Enjoy your tea and have a great holiday!!!

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