Ingredients:
biscuit:
eggs room T 4-piece
sugar 100 gr.
flour(sift!) 100 gm
eggs room T 4-piece
sugar 100 gr.
flour(sift!) 100 gm
cacao of good quality(sift) 20 gr.
for Italian meringue:
proteins room T 4-piece
sugar 150 gr.
water 50 gr.
for the cream:
dark chocolate 55% cocoa 180 grams.
cream 35% 50 gr.
35% cream(whip until stable peaks 400 gr.
Italian meringue 170 gr.
for the syrup:
water 250 gr.
sugar 150 gr.
cognac or brandy 2 tbsp.
for the icing on top:
dark chocolate 50 grams.
cream (fat content doesn’t matter) and 25 grams.
dark chocolate for decoration Boko 60
Method of preparation
for Italian meringue:
proteins room T 4-piece
sugar 150 gr.
water 50 gr.
for the cream:
dark chocolate 55% cocoa 180 grams.
cream 35% 50 gr.
35% cream(whip until stable peaks 400 gr.
Italian meringue 170 gr.
for the syrup:
water 250 gr.
sugar 150 gr.
cognac or brandy 2 tbsp.
for the icing on top:
dark chocolate 50 grams.
cream (fat content doesn’t matter) and 25 grams.
dark chocolate for decoration Boko 60
Method of preparation
silicone band shape or a ring 20 cm in diameter.if you have a ring.as I wrap it with foil and you have a bottom. grease the form is not necessary.
Prepare the biscuit:
beat the eggs until the volume increases by almost 3 times and still whisking to enter the sugar.
add mixed together and sifted flour and cocoa.mix method of folding the bottom up and in a circle.
pour into mold and bake in pre-heated to 175оС the oven for 30 minutes.
allow to cool.release from mold and cut horizontally into 3 layers.boil syrup and cool completely.
Italian meringue:beat the eggs until the volume increases by almost 3 times and still whisking to enter the sugar.
add mixed together and sifted flour and cocoa.mix method of folding the bottom up and in a circle.
pour into mold and bake in pre-heated to 175оС the oven for 30 minutes.
allow to cool.release from mold and cut horizontally into 3 layers.boil syrup and cool completely.
in a saucepan with a thick bottom to cook to a soft caramel.this requires a special confectionary thermometer.the boiling point of the finished caramel 125оС.
I have unfortunately no such thermometer and cooked this:
mixed with sugar water and put on fire.when the caramel started to boil and bubble.after about 5-6 minutes I removed the saucepan from the heat and spoon dripped a drop on the plate.just wait.so the caramel has cooled,to avoid burns.and if you can roll a soft ball.the caramel is ready.
in parallel, I whipped the whites until stable peaks and, still whisking in a thin stream poured caramel.beat until fluffy and until she cools off.
cream:
on a steam bath or in MW to melt the chocolate.
weigh the required amount of meringue and add chocolate and 50 gr.not whipped cream.quickly stir.then add 400 gr.whipped cream.again mix well.ready to put cream to cool in the fridge.
place one of the cakes on a dish.put a ring or a ring from the split form.to impregnate with a brush with syrup and spread with cream.to do the same with the other cakes.the top also soak and smear cream.put 1 hour in the refrigerator.frozen cake to release from the ring.
to design the sides to melt the chocolate.to put on the tape and firmly press it to the sides of the cake.you can re-wear a wedding ring and press their button.I haven’t worn.I tape tightly lay/
to heat the cream.but do not boil and melt chocolate.cool/I was in a hurry and my glaze melted cream.had to do a divorce!/and pouring in the center of the cake and level it with a spatula over the entire surface.to give the chocolate to harden in the fridge and gently release from the ring and ribbon.
I decorated the cake with raspberry candy and chocolate chips.
in the original Cyrano cake decorated with cream.but I baked for the birthday girl.she just loves chocolate.