A miniature version of chocolate cream cake. These cakes are not require baking and cooking is very simple. As a basis take chocolate waffle cookies. Cover it gentle chocolate mousse, and on top – a cap of whipped egg meringue proteins with the addition of tartar to keep the meringue beautifully held and didn’t fall. Fry it with a burner or by setting on a few seconds into the oven with a grill function. Babes look very spectacularly and appetizingly. Decorate your party with them and you will get множество комплиментов. 
Time: 45 мин. Complexity: easy Quantity: 20 cakes The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 0.5 tbsp. fat cream
- 60 gr dark chocolate
- Fine salt
- 20 pcs. round chocolate waffle cookies
- 1/4 tsp vanilla extract
- Protein 3 large eggs
- Large pinch of tartar
- 6 tbsp. l Sahara
- Special equipment: large pastry bag, medium round nozzle, middle nozzle star, manual kitchen burner (optional)
Recipes with similar ingredients: waffle cookies, chocolate dark, eggs, cream, tartar, vanilla extract, meringue
Recipe preparation:
- Make a chocolate mousse: in a small saucepan on moderate heat, stirring constantly, bring cream, chocolate and a pinch of salt to a slow boil to melt the chocolate. Overfill mix in a large metal bowl, let cool to room temperature temperature, then refrigerate for about 15 minutes. Beat with a mixer at moderately high speed until light, airy masses and the formation of strong peaks. Put in a pastry bag with a round tip.
- Put cookies on a baking sheet. Starting at the edge of each cookie, retreating only slightly, spiral the mousse to completely cover cookies.
- Prepare the meringue: wash and dry the confectionery bag, and install a star tip on it. In a large bowl beat the egg whites, wine with a mixer at a moderately high speed stone and a large pinch of salt until foamy. Continuing beat, add sugar, 1 tbsp. l at a time until you add the whole sugar and glossy, hard peaks will not appear. Put the meringue in a pastry bag, and spiral into cookies, covering the whole mousse.
- Preheat the oven with the grill function and fry the cakes until the meringue does not lightly brown, turning the pan as necessary (watch carefully, meringue can be quickly burned!). Or use a hand burner to fry the meringue. Serve immediately or refrigerate for 2 hours.
