Description
This cake is pure fun! The hazelnut cake is baked without flour, it turns out very moist and soft. The middle layer - rich chocolate mousse. And crowns, this work a mousse of cream, yoghurt and coconut. Sweet, chocolate, soft... in a Word, magical!
Ingredients
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Chicken egg
5 piece
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Brown sugar
185 g
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Sugar
150 g
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Hazelnuts
150 g
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Cocoa powder
20 g
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Salt
-
Butter
225 g
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Dark chocolate
300 g
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Cream
580 g
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Coconut shavings
-
Gelatin
0.5 Tbsp
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Yogurt
100 g
Cooking
Preheat the oven to 180 gr. Form (I have 20 cm) vystelit baking paper. Proteins whisk with brown sugar and 75 g sugar in a solid foam (3 to 5 minutes).
Separately, blend the nuts, cacao and salt.
Enter the dry mixture in the protein.
Then add the butter and stir.
Pour the batter into the prepared pan.
Bake for 40 minutes until dry toothpick. Allow to cool completely. Then place it in a form in which to assemble the cake. Be careful, the cake is very fragile. Me this one didn't and my cake broke down ))) it May be easier and more correct not to shift it, and turn over.
Beat 400 ml cream.
Melt the chocolate in a water bath or in the microwave. In the microwave: 30 seconds at MAX power, stir, repeat if necessary.
In a saucepan whisk the egg yolks with 45g sugar. Put in a water bath and, whisking constantly, cook until thick.
Then remove from heat and beat for another 3 to 5 minutes, until the mixture will last for a beater or blades of the mixer wide band.
When the boiled mass to cool, enter it in the whipped cream.
Then beat a bit of chocolate.
Then add the rest and stir with a spoon.
Put the chocolate mousse on the cake, smooth and refrigerate for a couple of hours until set. Meanwhile, soak the gelatine in 30 ml of cream.
150 g whip cream with 30 g of sugar and 10 coconut.
Gelatin dissolve. Add a little whipped cream, mix. Then enter the resulting weight into the remaining whipped cream. Stir in the yogurt.
Put the coconut layer on the chocolate.
Garnish with coconut flakes. Refrigerate for several hours until set.
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