Awesome, cool, but very sunny Sunday morning :) a great mood and a great recipe on the computer screen .. Very long hesitated and thought you really try to make this cake recipe :) ..tačiau of determination to reading, reading and reading the recipe, I dealt with all the points that complex that simple :) really like before the exam. I do this every time a good tour to examine the recipe and only then can it pursuant to do something :) But this recipe is different than the others, with two cream mousse, which I am not yet very well mastered barker dam :) so it seems really complicated .. but already well started, biscuit baking and already seems so far so good :)
Biscuit needed (prescription that fits 26 cm, but I was making 24 cm form): 1. 60 g of dark chocolate 2. 100 g butter (at room temperature) 3. 0.5 cups of sugar (I used 70 g) 4 0, 5 a. š. 5. vanilla 2 eggs 1 cup flour 6. (I used 140 g) 7. 2 a. š. cocoa (not bothering me on the spot and I put 2 teaspoons 2 v. H. :) Well here but whether it really did not worsen the situation :)) 8. 1 a. š. baking powder 9. 0.25 a. š. 10. soda pinch of salt 0.5 cups 11. kefir or buttermilk (I used about 250 ml of kefir) Biscuit Preparation: 1. Dissolve the chocolate on the boiling water bath and leave to cool. 2. Unscrew the butter with the sugar, vanilla barker dam and shoot one egg. All whisk well. Pour the chocolate and stir well also. 3. Place flour, cocoa, baking barker dam powder, baking soda and salt in a separate mixing bowl. 4. Within a few times and kefir Pour the flour into the butter / egg mixture and stir well. You bet cream dough structure. 5. adds the batter into the baking paper patiestą baking dish and bake in a preheated oven at 180 degrees for about 20-25 min., And checked with a wooden stick. Remove and cool off.
Chocolate barker dam frothy need: 1. 2 a. š. 2. 2 v gelatin. š. cold water 3 4 v. š. 4. boiling water 215 g of crushed chocolate (I used black, 250 g) 5. 215 g cream cheese (I used mascarpone, 250 g) 6 350 ml cream (36 per cent. fat) 7. 1 a. š. sugar Cooking Procedure: 1. Dissolve the chocolate together with the cream cheese on a steam bath. Cool off. 2. steeping gelatine in cold water. Then pour boiling water and mix until all the gelatin is dissolved. Cool off. 3. cream whip together with sugar, when it starts to set for a thin stream pour gelatin and whip until stiff. 4. To add the chocolate mixture 1/4 of the cream and stir well. Then put all of the cream and stir well again. 5. The resulting cream evenly placed on the cold sponge. Put in the fridge to cool good cream. Until the second layer cures produce the third - in the Italian vanilla cream, which will need to: 1. 2. 6 egg yolks 100 g sugar 3 6 v. š. 4. 2 a meal. š. 5. gelatine 830 ml cream 6. 2 a. š. vanilla (I use powder) barker dam Cooking Procedure: 1. Beat the egg yolks with the sugar until white. barker dam Add flour and gelatin (unfortunately gelatin granules, everything turned out very well :)) 2. boil the cream with vanilla in a saucepan (very afraid to overcook it on fire supported by 5-8 min). 3. Shaking the low speed of the yolk mass pour the cream. barker dam The mass pour through a sieve back into the pot and then heated over a low heat until the mixture becomes thick. Cool and pour over the chocolate mousse. Returned to the refrigerator.
The last phase of the chocolate coating preparation, which will need: 1. 240 ml cream 2 v 1.5. š. 3. butter 325 g dark chocolate barker dam cooking process: 1. cream together butter dissolved on a steam bath, then put chopped chocolate and dissolve everything together until smooth. 2. Slightly cool and pour over the cake. Smooth out the top and sides. Cake put back in the fridge barker dam to cool good icing. ps I točiuką orinukais ornaments, which I did in the protein, which remained, sugar and frozen :) but they become so sticky at least for me :) :) pps process of recovering from these products barker dam got two torčiukai - one 24 cm and other 10x20x8 cm. Since little was devoted to the house and I can show torčiuko inside :)
Giedre I am an amateur baker. I love chocolate. We produce various, mostly chocolate, baked goods. They treat of their close family members, barker dam friends and colleagues of course. I decided to share with others, if you do not taste it at the pictures. They are not very artistic, but I think for the beginning :) View my complete profile
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