Cake for a loved one, a lover of chocolate and sweet.
The combination of chocolate cakes with two types of cream and strawberry confiture.
It turned out very tasty.
Ingredients for chocolate biscuit:
7 eggs
1 cup of powdered sugar
half a glass of ordinary flour
half a cup of cocoa
1/3 cup cornstarch
80 g of dark chocolate (grate on a fine grater)
Chocolate cream:
250 g of black chocolate
half a glass of milk
250 g soft butter
3/4 cup icing sugar
Chocolate ganache:
150 ml cream of 38%
200 g milk chocolate
Strawberry confiture
Glaze:
100 ml of cream 38%
80 g dark chocolate
sugar syrup for impregnating cakes (strawberry compote)
Decoration:
Strawberry
sprigs of mint
Cooking chocolate sponge cake:
The eggs are divided into squirrels and yolks.
In the bowl of the mixer, beat the proteins, gradually adding powdered sugar, until stable,
smooth mass.
Add yolks and beat again.
Sift flour, cocoa, starch and grated chocolate in a bowl.
gently introduce into the egg mass and combine together until smooth.
Oven to heat up to 190 degrees in turbo mode.
On paper for baking draw six circles with a diameter of 20.
Evenly distribute the mass and bake for 8 minutes.
I bake at once three baking sheets together.
Cool the cakes on the grill, turning the paper up.
Remove the paper from the warm cake layers and allow to cool completely.
Cooking chocolate cream:
Need to cook on the eve of the assembly.
Soft butter whipped with powdered sugar.
Heat the milk to a boil, add chopped chocolate,
stir to dissolve the chocolate.
Allow to cool, add to butter and beat with a mixer together.
Cover with foil and leave overnight in the refrigerator.
In the morning, cream and need to get out of the refrigerator and leave at room temperature for an hour
Preparation of milk ganache:
Heat the cream to a boil, pour the broken chocolate.
Stir until chocolate is homogeneous and dissolved.
Cover with foil and refrigerate overnight.
Before mixing the cake with a blender.
Cake assembly:
Put the cake on a plate with a brush soaked with strawberry compote.
Grease with chocolate cream.
Put the cake on top, smear with strawberry confiture and lubricate with milk ganache.
Next cake, syrup, chocolate cream.
Korzh, strawberry confiture, milk ganache.
The last cake is not covered.
We put for a few hours in the fridge to cool the cake.
Glaze:
Heat cream to boil, pour chocolate, stir.
Allow to cool slightly.
Pour cake with icing on top.
Decorate with glaze and sprigs of mint.
Based on Marcello cake from Mrs. Dorothy mojewypieki.com
The article is based on materials .
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