A wonderful cake will make you a professional culinary professional with your friends, although it is not at all difficult to prepare it!
It is necessary
- Bottom layer:
- - 65 g of butter;
- - 160 g of dark chocolate;
- - 3 yolks;
- - 3 squirrels;
- - 60 g brown sugar;
- - 6 g of instant coffee;
- - vanilla on the tip of a knife;
- - a pinch of salt.
- Middle layer:
- - 90 ml of water;
- - 40 g of cocoa powder;
- - 265 ml of chilled heavy cream;
- - a pinch of salt;
- - 160 g of dark chocolate;
- - 0.75 tbsp Sahara.
- Upper layer:
- - 135 g of chocolate;
- - 6 g of gelatin;
- - 0.75 tbsp water;
- - 265 ml of chilled heavy cream.
- - chocolate and cocoa for decoration.
Instructions
Step 1
Put the oven to heat up to 160 degrees and prepare a detachable dish with a diameter of 16 cm: grease it with melted butter.
Step 2
For the base, break the chocolate into pieces, place in a small saucepan, add butter and coffee and melt. Mix until smooth. Then cool the yolks a little and add the vanillin and yolks.
Step 3
Using a mixer, beat the whites for a minute with salt until foam forms. Then add half the sugar and beat for 15 seconds. Gently add the other half of the sugar and beat until soft peaks.
Step 4
Using a spatula, stir in the proteins into the chocolate mass: first a third, then stir well, but gently, then add the rest. Put the dough into a mold and send to the oven. Bake for about 13-15 minutes for the dough to rise and harden at the edges. Cool for an hour without removing from the mold.
Step 5
Mix water and cocoa powder. Melt the chocolate in a water bath, stir until smooth and cool slightly and then combine with cocoa. Stir until smooth.
Step 6
Whisk in cream with sugar and salt. Then, in two steps (just like the proteins for the base), mix them into the chocolate mass. Pour onto the base and gently, using a napkin, wipe the drops of chocolate from the walls of the mold to make the dessert beautiful and neat. Set aside for a quarter of an hour in the cold.
Step 7
Chop the white chocolate into small pieces with a knife. Pour gelatin with water to swell.
Step 8
Boil half of the cream, cool for a minute and add gelatin. Stir until the latter is dissolved. Pour this mixture over the chocolate, let it stand for a while so that the chocolate begins to melt, and stir until smooth and smooth.
Step 9
Beat the rest of the cream with a mixer, gradually increasing the power. In 2 steps (by analogy with the previous paragraphs), mix with the chocolate-creamy mass.
Step 10
Place the top layer in a mold and refrigerate for 3-4 hours. For serving, garnish with cocoa and grated chocolate as desired.
