Recipe Cake “Chocolate fairy tale”
100 g butter
100 g of dark chocolate
30 g + 100 g of brown sugar
100 g flour
11 g baking powder
1 vanilla pod a whisper of salt
Syrup (substitute sweet strong coffee)
Water 100 ml
sugar 100 g
For the custard
4 egg yolks
40 g of powdered sugar
40 g flour
1 vanilla pod (you can use vanilla sugar, replacing them part of regular sugar)
250g frozen cherries 2-3 tbsp 1 tablespoon sugar starch 3 tbsp spirits: rum or brandy How to 1. Prepare chocolate biscuit: Beat butter at room temperature with 30 g of sugar.
Melt chocolate in a water bath to cool slightly and pour into oil, whip again. Separate the whites from the yolks. The yolks one at a time pour in chocolate-oil mixture, each time rubbing mixer. Flour mixed with baking powder and sift into the batter and mix. Cut the vanilla pod lengthwise, soskkoblit knife and send the contents of the dough. Protein shake up with 130 g of sugar and a pinch of salt to the stable parts of the peaks and stir into the batter, mixing gently whisk.
Heat oven to 175 degrees. The dough is poured into a mold (I have 20 cm) and send it to 25 minutes in the oven. Keep an eye! Ovens are different, the time may be different. Check readiness with a toothpick, it should go dry. Biscuit rises twice, then falls slightly.
Post cool cake better by opening the oven door, and a couple of minutes to remove it and put on the table. So it is less settled. 2. Prepare a cream to rub sproseyannymi yolks with powdered sugar and flour. Milk pour into a saucepan, add the vanilla seeds and sugar and bring to a boil, stirring to dissolve sugar. Boil is not necessary. Yolks pour boiling milk, constantly interfering. The mixture is poured back into the pan and whisk stirring constantly, bring to a boil. A few minutes later the cream begins to thicken. As soon as the cream thickens, remove from heat and divide into 2 parts. The first part covered with cling film into contact (i.e., so that the film touching the surface of the cream) and cool. In the second part of the cast pieces of chocolate and whisk until dissolved interfere. Cover with foil and chill well.
if you want cream denser texture, can add to the still hot cream butter (50-100 g), stir until dissolved and set aside to cool. Tip 2: Before assembling the cream can penetrate the blender to obtain more uniform texture. 3. Prepare the stuffing cherry frozen cherries fill with sugar and put on fire. Bring to a boil, boil for 5 minutes to dissolve starch in 1 tbsp water, pour a thin stream into the pan with cherries, bring to thicken, stir and set aside to cool. 4. Prepare the syrup. Water is poured into a pan, add the sugar and put on fire. Bring to a boil, stirring. Remove from heat and let ostyt.V cooled syrup add alcohol, stir. 4. Assembling the cooled cake cut into two parts. Crumbs of cake to collect, they can decorate a cake at the end. Each half of the syrup to soak the cake with a brush. All vanilla cream to put on the first cake, put the cherry, leaving at the request of a few berries for decoration. Place the second cake on top. Plastered on all sides with chocolate cream. The most convenient way to apply the cream confectionery Spatula, so the layer will turn out nice and smooth. On the sides you can sprinkle with crumbs. Cake should be put in the refrigerator for at least a couple of hours, so he froze, it is best to leave it overnight. Ready cake can be sprinkled cocoa.