You can change my cooking order and make cream first to cakes. In any case, carefully before starting work read the devil’s food recipe (you yourself must remember) to mentally put everything on the shelves.
This cake has a truly heavenly taste. Cakes are tender, filling and cream is luxurious. When I did it on Friday, I expected my household, constant culinary critics like Grim Eater, they say that it is too dark, too fat and not enough sweet. Well, you understand what I mean. Instead when i went down on Saturday morning, then I saw only empty, a chocolate-coated cake stand and a bunch of crumbs. AT in particular, the cream was softer and more viscous than usual. Until you cook it, do not panic. The mixture will always seem very liquid until the chocolate is melted, and you will think you have done liquid shiny glaze (excellent, but you can’t use it in cream quality). Leave the mixture for an hour, as stated in the recipe, and she will be a wonderful thick cream. It will not be dry, but it is so the cake will be so dark and luxurious. In this case, sticky is a good sign.
Time: 2hour. 5 minutes. Difficulty: easy Servings: 10 – 12 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Biscuit
- 1/2 tbsp. sifted cocoa powder
- 1/2 tbsp. brown sugar
- 1 tbsp. boiling water
- 110 gr. plus 1 tbsp. l (9 tbsp.) Softened butter plus some more for lubrication
- 3/4 Art. ultrafine sugar
- 1.5 tbsp. premium wheat flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp vanilla extract
- 2 eggs
Cream
- 300 gr finely chopped bitter chocolate (or 2 tbsp. chips)
- 2 tbsp. l brown sugar
- 165 gr. diced butter
- 1/2 tbsp. water
- Optional equipment: 2 round cake molds (diameter 20 cm.)
Recipes with similar ingredients: brown sugar, higher flour varieties, vanilla extract, eggs, bitter chocolate, cocoa
Recipe preparation:
- For shortcakes: Preheat the oven to 180 ° C. Cover both cake molds with parchment paper and grease the sides with creamy pour oil into a bowl with plenty of free space cocoa and 1/2 tbsp. brown sugar, pour boiling water. Shuffle and let stand.
- Whip butter with ultrafine sugar to it turned out a light air mixture. The easiest way – use a stationary mixer, but even if you do it manually, then do it if it’s easier for you. As long as the butter is whipped (or, when you finish whipping it, if you do it manually) pour flour, baking powder and soda into another bowl and leave for a while. While stirring, pour into whipped sugar vanilla extract oil, then beat the egg and enter the flour mixture, pouring it with a spoon, and then add a second egg.
- Continue mixing and adding the remaining dry ingredients for the test, then mix one last time and add the mixture with cocoa, completely collecting it from the walls of the bowl with a spatula. Lay it out incredible chocolate dough in two prepared forms and put them in the oven for about 30 minutes, until the muffin tester going out clean. Remove the molds from the oven and place on the wire rack on 5-10 min., Then remove the cakes, turning the forms, and give cool off.
- Start cooking the cream while the cakes are in the oven: into the pan pour water, add 2 tbsp. l brown sugar and 165 gr. butter. Put on low heat to oil melted. When this mixture begins to boil, remove the pan from the heat, add the chopped chocolate by turning the pan so that it warmed up, then leave for a minute to melt melt, after whisk until a smooth, shiny mass is obtained. cream for about an hour, whisking periodically (when pass the pot). By this time, the cakes have cooled, and they can be will smear with cream.
- Put one of the cooled down on the cake stand or plate cake layers top side down and lubricate it about 1/3 part cream. Then lay the second cake layer with the normal side up and grease the remaining cream, the surface and edges of the cake, laying it with a spatula. You can make it smooth, but I never do that, but, most likely, I won’t. Culinary advice: Cake cakes You can bake in advance, for 1 day, and smear with cream before serving. Wrap them tightly in cling film and store in a sealed container. The finished cake is stored in an airtight container in cool place 2-3 days. Non-greased cakes can be frozen per day baking, wrapping each in a double layer of cling film and a layer aluminum foil. Thus, they are stored up to 3 months. Defrost on a wire rack at room temperature for 3-4 h
