Ingredients
Cream: 400 ml whipping cream
8 g of gelatin
80 ml coffee liqueur
2 tbsp. l. cocoa powder
100 g of dark chocolate
80 ml of freshly brewed coffee
2 tsp vanilla sugar
For the dough: Eggs — 2 pcs
a pinch of baking powder
20 g starch
80g sugar
Flour — 50 g
cocoa powder — 1 tbsp. l.
Salt — a pinch
almond powder — 50 g
The sequence of preparation
80 ml coffee liqueur
2 tbsp. l. cocoa powder
100 g of dark chocolate
80 ml of freshly brewed coffee
2 tsp vanilla sugar
For the dough: Eggs — 2 pcs
a pinch of baking powder
20 g starch
80g sugar
Flour — 50 g
cocoa powder — 1 tbsp. l.
Salt — a pinch
almond powder — 50 g
The sequence of preparation
Step 1 First, prepare the dough
The proteins separate from the yolks
Protein shake up with a pinch of salt and half of the sugar
Yolks whisk with the remaining sugar and 2 tbsp. l
warm water
In a bowl, mix the flour with starch, baking powder, 1 tbsp. l
cocoa and almonds
Add the beaten egg yolks and mix
Put the dough beaten egg whites and mix
Step 2 Preheat the oven to 180 ° C
Lightly moisten 2 round baking dish, pave parchment and put them in equal portions of dough
Put the mold in the oven and bake for 20 minutes
Remove from the oven, leave to cool in molds
Step 3 Prepare the cream
Chocolate Grate
Soak gelatin in a warm coffee, warm, not boiling
Add half of the liquor, cool
whip cream
Continuing to whisk, I add coffee and liquor mass
The resulting cream is divided in half
In one half add the vanilla sugar, the other — 3/4 grated chocolate and cocoa
Step 4 From the parchment cut a circle the diameter of the split mold, to lay them to the bottom
Wide belt, cut from a parchment pave the side surface of the mold
Lower cake placed on the bottom of the form, sprinkle ostavshim- smiling liqueur
Dark and light cream to put in 2 pastry bag with a large nozzle
Squeeze on the cake alternating circles of dark and light cream
cream little left to decorate
Step 5 second cake out onto a creamy surface of the cake and gently press your hands
Put the cake for 2 hours in the refrigerator
Step 6 Remove the cake from the mold
Boca and cake top lubricate the remaining cream, then sprinkle with cocoa
Decorate the cake remaining chocolate chips
Serve chilled.
The proteins separate from the yolks
Protein shake up with a pinch of salt and half of the sugar
Yolks whisk with the remaining sugar and 2 tbsp. l
warm water
In a bowl, mix the flour with starch, baking powder, 1 tbsp. l
cocoa and almonds
Add the beaten egg yolks and mix
Put the dough beaten egg whites and mix
Step 2 Preheat the oven to 180 ° C
Lightly moisten 2 round baking dish, pave parchment and put them in equal portions of dough
Put the mold in the oven and bake for 20 minutes
Remove from the oven, leave to cool in molds
Step 3 Prepare the cream
Chocolate Grate
Soak gelatin in a warm coffee, warm, not boiling
Add half of the liquor, cool
whip cream
Continuing to whisk, I add coffee and liquor mass
The resulting cream is divided in half
In one half add the vanilla sugar, the other — 3/4 grated chocolate and cocoa
Step 4 From the parchment cut a circle the diameter of the split mold, to lay them to the bottom
Wide belt, cut from a parchment pave the side surface of the mold
Lower cake placed on the bottom of the form, sprinkle ostavshim- smiling liqueur
Dark and light cream to put in 2 pastry bag with a large nozzle
Squeeze on the cake alternating circles of dark and light cream
cream little left to decorate
Step 5 second cake out onto a creamy surface of the cake and gently press your hands
Put the cake for 2 hours in the refrigerator
Step 6 Remove the cake from the mold
Boca and cake top lubricate the remaining cream, then sprinkle with cocoa
Decorate the cake remaining chocolate chips
Serve chilled.