The offered cake is not only flawless in appearance, it has a natural taste of cappuccino, which for coffee lovers will be especially pleasant. Among other advantages, there is one more, this is a cosmic name and design.
Ingredients:
For the test:
125 g dark chocolate
150 g of butter
100 g of sugar
125 g dark chocolate
150 g of butter
100 g of sugar
4 chicken eggs
3 tablespoons milk
250 g of wheat flour
100 grams of ground almonds
½ bag of baking powder
For cream:
20 g of gelatin
400 ml of fatty cream at least 30% fat content
80 ml of freshly brewed espresso
80 ml of coffee liqueur
2 bags of vanilla sugar
2 tablespoons of cocoa
100 g of dark chocolate
Useful material
3 g of proteins
13 g fat
50 g of carbohydrates
350 kcal
3 tablespoons milk
250 g of wheat flour
100 grams of ground almonds
½ bag of baking powder
For cream:
20 g of gelatin
400 ml of fatty cream at least 30% fat content
80 ml of freshly brewed espresso
80 ml of coffee liqueur
2 bags of vanilla sugar
2 tablespoons of cocoa
100 g of dark chocolate
Useful material
3 g of proteins
13 g fat
50 g of carbohydrates
350 kcal
Preparation:
1. Preheat the oven to 180 ° C with the upper and lower heating. Slice the baking dish with oil and sprinkle with flour.
2. To prepare the dough it is necessary: chop the chocolate thoroughly and melt over a hot water bath without boiling and overheating. Chocolate remove from heat and allow to cool. Oil beat up with sugar until fluffy mass and gradually one by one to introduce eggs, then add milk and chocolate.
3. Sift flour with baking powder and add ground almonds. Combine the flour with the butter mixture and mix the dough well. Pour the dough into a prepared baking dish and place it in a preheated oven for 30 minutes. Test the test with a wooden stick or toothpick. Ready to take the biscuit out of the oven and cool, then remove from the mold and finally cool.
4. To prepare the cream, whip the cream. Mix 50 ml of warm espresso and 2 tablespoons of liqueur, dissolve the gelatin in the coffee, cool and mix with whipped cream. The cream is divided into two parts. In one part add vanillin. And in the second part of the cream add mixed on a steam bath and chilled chocolate with cocoa. Two confectionery bags filled with a dark and light cream.
5. Top and sides of biscuit soak with remaining espresso and liqueur. Draw a cream of confectionery bags alternating dark and light circles. Cool the cake for at least 2 hours.
2. To prepare the dough it is necessary: chop the chocolate thoroughly and melt over a hot water bath without boiling and overheating. Chocolate remove from heat and allow to cool. Oil beat up with sugar until fluffy mass and gradually one by one to introduce eggs, then add milk and chocolate.
3. Sift flour with baking powder and add ground almonds. Combine the flour with the butter mixture and mix the dough well. Pour the dough into a prepared baking dish and place it in a preheated oven for 30 minutes. Test the test with a wooden stick or toothpick. Ready to take the biscuit out of the oven and cool, then remove from the mold and finally cool.
4. To prepare the cream, whip the cream. Mix 50 ml of warm espresso and 2 tablespoons of liqueur, dissolve the gelatin in the coffee, cool and mix with whipped cream. The cream is divided into two parts. In one part add vanillin. And in the second part of the cream add mixed on a steam bath and chilled chocolate with cocoa. Two confectionery bags filled with a dark and light cream.
5. Top and sides of biscuit soak with remaining espresso and liqueur. Draw a cream of confectionery bags alternating dark and light circles. Cool the cake for at least 2 hours.