Chocolate caps

Description

Delicious chocolate cake in the form of caps with cream, coconut, cranberries, or nut, will satisfy lovers of chocolate pastries.

Ingredients

Cocoa powder

1 Tbsp
Chicken egg

3 piece
Sugar

90 g
Flour

75 g
Corn starch

15 g
Cocoa powder

1 Tbsp
Condensed milk

150 g
Butter

50 g
Orange zest

2 Tbsp
Cognac

2 Tbsp
Coconut shavings

2 Tbsp
Vanilla
Cranberry

100 g
Dark chocolate

100 g
Milk

2 Tbsp

Cooking

Prepare the sponge CAKE. Yolks separate from proteins and whisk with 2/3 of sugar until white.

In a separate bowl whisk the whites in a lush lather, adding the remaining sugar.

Then add the yolks to the whites and gently stir.

In the lush mass, add the sifted flour with cocoa, starch, vanillin and with blades gently stir. The dough liquid.

The dough pour in a small greased pan, so that the height of the dough was 1.5-2 cm Bake cake in a well-heated to 200 C oven for 12-15 minutes. Check the sharp, dry it with a match.

Cooked cake is well cool,

and then in a blender grind into crumbs.

Prepare CAKE. Take the biscuit crumb. Add cocoa, condensed milk, soft butter, orange zest,

brandy (1-2 tablespoons) and knead a soft dough.

If it is too dry, add 1-2 tbsp of milk or a little condensed. The dough should gather in a ball.

From dough to form balls about a walnut. I got 16 pieces.

Roll the balls in coconut flakes and make a small indentation in the middle. Put in the middle of the berry. If you have frozen berries, thawed, dry that was not on the berries liquid. I had a major canadian cranberries. In place of berries, you can put a nut.

Prepare the CREAM. Melt in a water bath for half chocolate with milk, add to it the rest. Fill the syringe or Carnatic chocolate and lay out on the berry in the form of bombonica, close chocolate berry.

Ready the caps and leave in refrigerator to cool chocolate. Cake "Chocolate hats" ready!

Bon appetit!

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