These cakes have a very interesting structure, intensely chocolatey on the palate, but not too sweet. The pronounced chocolate flavor is softened by a delicate milk mousse.
It is necessary
- For chocolate dough:
- - 200 g of dark chocolate;
- - 150 g each sugar, butter;
- - 50 g flour;
- - 4 eggs.
- For milk mousse:
- - 250 ml of milk;
- - 100 ml heavy cream;
- - 80 g of icing sugar;
- - 3 plates of gelatin;
- - vanilla pod;
- - 2 egg whites;
- - a pinch of salt.
- For decoration:
- - 100 g of dark chocolate.
Instructions
Step 1
In a water bath, melt the chocolate with butter and 100 g of sugar. Divide the eggs into whites and yolks. Beat the yolks with a fork, pour into the chocolate mass, sift flour there and knead the dough. Whisk the whites with the remaining sugar, add to the chocolate dough. Distribute the dough over the baking paper lined dish. Bake at 180 degrees for 30 minutes, cool.
Step 2
Let's prepare milk mousse. Soak the gelatin in cold water, cut the vanilla pod in half lengthwise, and use a knife to remove the contents. Bring 100 ml of milk to a boil along with the contents of the vanilla pod, dissolve the squeezed gelatin in the milk. Stir in the remaining 150 ml of milk and refrigerate.
Step 3
Beat whites with a pinch of salt until frothy, add powdered sugar. Whip the cream separately. Stir in the cream in the milk, which has begun to gel. Stir in the beaten egg whites.
Step 4
Transfer the chocolate base to a flat surface, smooth the milk mousse over the entire surface, refrigerate for 1-2 hours.
Step 5
Melt the dark chocolate in a water bath, pour it into a pastry syringe and draw patterns on the milk mousse with the chocolate. Refrigerate to freeze chocolate patterns.
Step 6
Dip a knife in boiling water and use it to cut the base into the same size cakes. Serve chilled milk cakes with tea or coffee.
