This cake simply amazes with its chocolate flavor. It consists of airy biscuit, custard with coffee, chocolate glaze and rum impregnation. Instead of rum, cognac is also suitable as an impregnation.
It is necessary
- For biscuit:
- - 120 g each sugar, flour;
- - 4 eggs;
- - 2 tbsp. cocoa spoons;
- - 1 tbsp. baking powder spoon.
- For the custard:
- - 300 ml of milk;
- - 60 g each of chocolate, sugar;
- - 3 yolks;
- - 1 st. spoon of cocoa, coffee, flour.
- For glaze:
- - 100 g of chocolate;
- - 50 ml of cream;
- - 20 g butter.
- For impregnation:
- - rum or cognac.
Instructions
Step 1
First, prepare the biscuit: for this, beat the proteins with half the sugar until a strong foam forms. Beat the yolks with the remaining sugar separately to form a white cream. Combine whipped whites and yolks. Sift flour into this mass, add cocoa powder and baking powder, mix gently.
Step 2
Grease a baking dish with oil, pour the dough on it, bake the biscuit for about half an hour at a temperature of 200 degrees. Then leave the finished biscuit to cool for 3 hours.
Step 3
While working on the cream: whisk the yolks with sugar, add flour and cocoa powder. Pour in milk and cook over low heat until thickened. At the end of cooking, add the broken chocolate and coffee to the cream.
Step 4
For the glaze, pour the broken chocolate with hot cream, mix until elastic, pour in the vegetable oil, stir until smooth.
Step 5
Cut the biscuit into three pieces. Soak the middle cakes with rum or cognac, coat the rest with cream, combine. Pour the chocolate icing on top. The chocolate cake with coffee cream and rum should be infused for 4 hours.
