Brownie:
200 gr. Bitter chocolate
4 eggs
150 gr. Sahara
150 gr. Plum oil
1 teaspoon baking powderA pinch of salt
180 gr. Flour
Chocolate cream:
500 ml. Fat cream 33%
200 gr. Melted bitter chocolate
500 ml. Fat cream 33%
200 gr. Melted bitter chocolate
Salted caramel:
120 gr. Sahara
120 gr. Cream 33%
90 gr. Butter
a pinch of salt
120 gr. Sahara
120 gr. Cream 33%
90 gr. Butter
a pinch of salt
For a brownie biscuit, whisk eggs with sugar at high speed until the mass is doubled in size, this is about 5 minutes. Then melt the chocolate with butter and pour into the egg mixture. Reducing the speed of whipping. Then we pour out the remaining dry mixtures-flour, baking powder and salt. And knead a homogeneous dough. The dough is poured into a greased shape with a diameter of 18-20 cm and sent to a heated to 160 degrees oven for 35-40 minutes. We check the readiness with a wooden skewer.
Biscuit cool and cut it into 2 equal cakes. Each cake is impregnated with any sweet syrup. You can just sweet water.
For cream, cold fatty cream is beaten in a creamy cream, it is necessary to melt the bitter chocolate beforehand and allow it to cool slightly, then you need to pour in the cream without melting the melted chocolate and beat up the firm, firm chocolate cream. Sugar is not needed because Chocolate so sweet. For a pleasant smell, you can add coffee or vanilla extract.
For caramel sugar is melted in a saucepan and gradually pour in cream, then add butter and salt. It is necessary to strain the caramel and then cool it.
Biscuit cool and cut it into 2 equal cakes. Each cake is impregnated with any sweet syrup. You can just sweet water.
For cream, cold fatty cream is beaten in a creamy cream, it is necessary to melt the bitter chocolate beforehand and allow it to cool slightly, then you need to pour in the cream without melting the melted chocolate and beat up the firm, firm chocolate cream. Sugar is not needed because Chocolate so sweet. For a pleasant smell, you can add coffee or vanilla extract.
For caramel sugar is melted in a saucepan and gradually pour in cream, then add butter and salt. It is necessary to strain the caramel and then cool it.
We collect the cake alternating cakes with cream. For each layer of cream, pour out a layer of cooled salty caramel.
On top of the cake completely covered with cream, decorated with salty caramel. Rosettes from a confectionery bag and chocolate plates. For decor, berries are also ideal.
On top of the cake completely covered with cream, decorated with salty caramel. Rosettes from a confectionery bag and chocolate plates. For decor, berries are also ideal.
Allow the cake to soak for at least 2-3 hours.