Description
Chocolate cake with whipped cream (cream with gelatin, "chocolate cream" and" white cream "with Cornel jam)
Ingredients
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Flour
1 cup
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Chicken egg
4 piece
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Sugar
150 g
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Leavening agent
1 tsp
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Cocoa powder
3 Tbsp
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Instant coffee
1.5 tsp
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Cream
600 g
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Gelatin
25 g
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Jam
4 Tbsp
Cooking
Whisk the eggs for approximately 10 minutes, gradually adding sugar, until sugar is dissolved.
The egg mass gently add the flour with the baking powder, then cocoa and coffee. Gently stir from the bottom up.
Cover the baking dish with parchment paper, gently pour the dough. Shape diameter of 18 cm Bake at 180 degrees for 30 - 35 minutes.
Allow the cake to cool
To prepare the cream: whisk the cream, then gradually add the sugar. Dissolve gelatin in hot water, slightly cooled gelatin pour with constant stirring in the whipped cream.
Divide the cream into two parts, one add cocoa to another - Cornel jam
Cut the cooled cake into two parts. Baking dish dimmed with cling film, put into the form of one part of the biscuit and * brush "white cream".
The second sponge * brush similar to "chocolate cream". Put the cake in the fridge for 3 hours.
The cake is carefully extracted from the mold and decorate with whipped cream and chocolate
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