A delicate biscuit based on everyone's favorite chocolate, soaked in delicious cream will become a real delicacy for little sweet tooths.
It is necessary
- For biscuit dough
- - eggs - 3 pieces,
- - granulated sugar (preferably cane) - 160 grams,
- - flour - 50 grams,
- - corn starch - 50 grams,
- -cocoa powder - 50 grams
- For chocolate butter cream
- - one yolk at room temperature,
- - water at room temperature - 20 ml,
- - condensed milk - 120 grams,
- - butter at room temperature - 200 grams,
- -cocoa powder - 15 grams.
- For impregnation
- - cherry tincture (you can take any other) - 100 grams,
- - apricot jam - 2 tablespoons.
- For chocolate glaze
- -gelatin - a small sachet of 6 grams,
- -water -2 tablespoons,
- -cream (better fat) - 125 ml,
- - water - 150 ml,
- - sugar - 180 grams,
- -cocoa powder - 65 grams,
- -baking dish.
Instructions
Step 1
On the oven, set the temperature to 180 degrees and turn it on to warm up.
Step 2
Cooking a biscuit.
We separate the whites from the yolks, which we beat into a foam with a mixer, add granulated sugar in small portions while whipping. While whipping, add the yolks (one at a time) to the protein foam.
Sift flour, starch and sugar. Mix with a wooden spatula. We knead the dough.
Step 3
Cover the form with baking paper, over which we carefully distribute the dough. Put the biscuit in the oven, bake for about fifteen minutes.
Cool the finished biscuit and divide into three parts.
Step 4
Preparing the cream.
Stir the yolk together with water in a small saucepan. Add condensed milk to the whipped yolk and heat with stirring until thickened. We leave the finished cream aside to cool.
Step 5
Beat the butter with a mixer until smooth.
In small portions (with whipping), add the cream to the butter. Reduce the intensity of the whisk and stir in the cocoa.
Step 6
Soak the first part of the biscuit cake with cherry tincture, coat with chocolate cream. On the first ready-made cake with cream, put the next cake, soak and grease with the remaining cream as well. Put the next cake on top of the cake, on which we put the confiture and put the finished chocolate cake in the refrigerator for 50 minutes.
Step 7
Preparing the chocolate icing for the biscuit.
Soak 6 grams of gelatin (you can take a small bag of 6-7 grams).
In a saucepan, mix the cream with sugar and water, after boiling, stir in the cocoa, mix well.
Remove the glaze from the heat and add gelatin into it, stir. We leave to cool.
Fill the sponge cake with icing.
We leave our cake for the night. Serve in portions.
