The combination of chocolate cake with delicate chocolate mousse in combination
with rings filled with vanilla cream, it is very tasty and beautiful.
Korzh basis:
1 1/4 cup flour
0 \ 5 glasses of cocoa + 1 tbsp
1 tsp soda
0.5 tsp salt
1 tsp of instant coffee
90 g butter (room temperature)
1 1/4 cup of sugar
2 small eggs
1 tsp vanilla essence
225 ml 3% yogurt
choux pastry:
65 g eggs
40 g butter
50 ml of water
a pinch of salt
50 g flour
Bavarian custard:
170 ml of milk
50 g yolks
50 g sugar
170 ml cream 38%
6 g gelatin
2 tbsp water
1/2 vanilla pod
a pinch of salt
chocolate mousse:
90 g egg yolks
135 g milk chocolate
135 g dark chocolate
135 g dark chocolate
450 ml + 200 ml of cream of 38%
16 g of gelatin
4 tbsp water
Cooking basics:
Turn on the oven 180 degrees.
In a bowl, put together the sifted flour, soda, cocoa.
Add salt and instant coffee.
In a mixer bowl, whip butter with sugar.
Add one egg at a time, add vanilla at the end, continuing to mix until smooth.
Add portions of flour, yogurt, the last should be flour.
Pour the mass into a mold with a diameter of 24 with removable sides and put in the oven.
Bake for 30-40 minutes
Check the readiness of a wooden stick, it should be dry
Cooking custard dough and baking rings:
Bring butter, salt and water to the boil in a saucepan.
Pour all the flour into the boiling mass and quickly stir with a wooden spoon, until
smooth mass lagging behind the walls of the saucepan.
Mass slightly cool and enter the eggs one by one well kneading until smooth.
the dough should be viscous and shiny
The oven is heated to 195 degrees.
On baking paper, draw 2 diameters with dimensions of 15 and 6.
Put the paper on the baking tray with the picture down.
Pastry bag with a round nozzle fill custard dough and
Seated in the form of 2 circles 2cm wide
Bake in preheated oven for 27 minutes.
Cool on the grid, cut each circle into 2 layers
Bavarian custard preparation:
Gelatin pour 2 tablespoons of water and leave to swell.
Cut half of the vanilla sticks with a knife edge to clean the seeds.
Combine milk, salt, vanilla sticks and seeds in a saucepan.
Bring to a boil, cool to 50 degrees and remove the wand.
In a bowl, beat the yolks with sugar and with constant stirring, pour in the milk.
Return the saucepan to the fire and cook with constant stirring until thick.
Cool the cream to 80 degrees and add swollen gelatin.
Stir until dissolved.
Cover with foil and cool.
Chilled cream whipped into a light and fluffy foam.
Combine the custard with cream.
Fill a pastry bag with a round nozzle with cream.
Draw off the cream in 4 circles of choux pastry
Combine the halves together and refrigerate.
chocolate mousse:
Gelatin pour 4 tbsp of water and leave to swell.
Cream 450 ml whip into a steady fluffy mass and leave aside.
Heat 200 ml cream in a saucepan (do not boil).
Smash the chocolate into pieces and stir into the hot cream until completely dissolved.
In the chocolate mass to enter the melted in the microwave gelatin, stir.
When the temperature of the chocolate mass will be 35 degrees to enter the yolks and beat (briefly)
Gently add cream and stir until smooth.
Cake assembly:
In a form with a diameter of 24 with removable sides we put the cake base
Lay out 1/4 part chocolate mousse on the cake
Put for 15 -20 minutes in the freezer.
On the mousse lay out 2 rings of choux dough
Fill the form with the rest of the mousse
Cover and refrigerate overnight.
Decor:
decoration- chocolate chips
I saw the recipe of this cake on the forum http://www.forum.u-samovara.ru from Rita-Firiel ,
and she at Roulette (kulinar.ru)
The article is based on materials .
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