Description
The first magic is the absence in the composition of the ingredients that we used, are the basis of any baking: flour, starch, semolina. The second magic is that the cake during the baking process itself takes a very convenient form for subsequent filling with the cream – don't need no cutting, of impregnation, lubrication. Well, the third magic is, of course, taste. And not so much the taste (although it is magnificent, noble), but the tactile sensations that you experience a mouthful of a piece. This is the most tender cakes I have ever tasted. I do not like literary cliches, but is forced to use one, as it accurately conveys these feelings – cake melts in your mouth.
Ingredients
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Dark chocolate
100 g
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Butter
50 g
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Sugar
50 g
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Chicken egg
2 piece
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Cream cheese
200 g
-
Condensed milk
100 g
Cooking
Chocolate melt with butter in a water bath.
Separate the whites from the yolks. The whisk yolks with half the sugar, mix them with the chocolate (make sure he is not too hot).
Whip the egg whites with the second half of sugar until stiff peaks.
Fold in the whites into chocolate-yolk mixture.
Mix gently, but thoroughly, until homogeneous; as much as necessary to make proteins fully dispersed. Chocolate with butter all the time tries to settle on the bottom, so it will not be easy and will take time. Don't worry that you "suppress" the protein, everything will be fine.
The resulting dough is spread on silicone cake tins (fill about 3/4) and put in a preheated 180 degree oven for 18-20 minutes.
After 10 minutes, without opening, look in the oven (sorry for photo, my – mirror door). The dough rose very well.
I look after another 5 minutes – the dough was lowered to the original level. After 3-5 minutes, take out the molds, and the cakes fall down "and minus" - literally fall in the middle. This is exactly what we need.
Look carefully at them – they are very porous, completely weightless and delicate, it is impossible, even though they look solid, like a pumice stone. This impossible tenderness requires the following – you need to wait for them to cool down and very carefully remove from the molds.
I strongly recommend when baking is to use individual silicone molds, since they are more thin and soft. This will remove the mold with the cupcake as the peel, and not to push him, as I had to do a six-form more coarse and thick (these six cakes came out pretty mashed).
Prepare the cream (photo, unfortunately, missed). In principle, you can use any cream – custard, oil, protein... And not just cream, by the way – jam, chocolate spread, soufflés... In General, follow their preferences, but for the first time, please, prepare the cream that I used. It is a combination of ineffable, divine! Cream. Mix the cream cheese mascarpone and condensed milk in a ratio of 2:1.
Fill with cream all cakes (on average, each cake came in at 1.5-2 tablespoons of cream) and refrigerate at least a couple of hours.
Take a bite, find out what is the magic to your taste :)
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