CAKE CHOCOLATE CREAM WITH SLIPCOVER


You will need:

Preparing in advance:

500 ml cream 33%-35%
300 g chocolate
75 g butter at room temperature

For sponge cake:
100 g butter
6 eggs
200 g sugar
1 t vanilla sugar
150 g flour
100 g of starch
50 g cocoa powder

For decoration:
200 g chocolate
1 tbsp cocoa powder

Take 500 ml cream 300 g chocolate
Cream to warm up in a saucepan, remove from heat. Chocolate to break into pieces, melt in cream

Just good, good mix, to dissolve the chocolate

whisk it into a smooth mass and cool, occasionally stirring.

When the mass has cooled, but not hardened, add butter

Mix well and leave overnight in the fridge.

Get the chocolate-cream mixture, whipping it with a mixer until the consistency of cream. It tastes like chocolate ice cream. Amazing cream!

COOKING CAKE

Melt and cool butter

Beat eggs with a mixer until foaming (at maximum speed for 1 minute)

Mix sugar, vanilla sugar and a pinch of salt

Gradually (within 1 minutes) to add to the eggs, whisking for 2 minutes

Mix the flour with the starch and cocoa powder

Sift half, pour in the egg mixture

Stir with a mixer at minimum speed

Then add second half of flour mixture

Mix

Add the oil

Stir gently

Put the dough in a separable form (diam. 26 cm), brushing and covering the base with baking paper. To level

Bake at 180 C for 35-40 minutes. Willingness to check with a match

To remove the form, cool.
I want to add – the cake turns out awesome!

Cut into 3 cakes
Lubricate each cake cream
And the top too. And put in the refrigerator

COOKING DECORATION

Melt the chocolate in a water bath.
Cut the baking paper circle dia. 35 see

Heat the glaze and spread it on the paper, leaving a 2 cm free at the edges

Leave to harden the icing on the Desk. It will not happen quickly, so you can do other things, but do not forget to glance..

When the glaze has cooled slightly, but is still soft, place the circle on the cake paper up

Lay the paper along the edge of the folds to flatten slightly

Put the cake for 10-15 minutes in the fridge to let the icing completely froze
Then carefully remove the paper

Start with the edges and be very careful, because the glaze is fragile

Before serving, sprinkle cocoa
And you can bring to the table
One important point! Let the glaze is not cracked when you cut the cake, the knife should be dipped in boiling water, wipe dry, and only then carefully cut the cake

Then everything will look neat and beautiful!

The cake turned out amazingly delicious! Try it!
Bon appetit!

Chocolate cake with whipped cream (without flour)
Chocolate cake according to GOST

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