Whipped cream chocolate cake

Cream, a little buttermilk and starch are made from this cake by Emeryl Lagassi is a real masterpiece, giving the filling volumetric density. Chocolate base is made from crushed biscuit cookies, followed by a layer of filling with the addition of chocolate, and on top of the cake украшается взбитыми сливками. Time: 5 час. 40 min Difficulty: medium Quantity: one pie Recipes used volumetric containers: 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 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Chocolate filling

• 1 tbsp. plus 2 tbsp. l Sahara
• 3/4 Art. fat cream, plus 1 and 3/4 tbsp. for whipped cream
• 3/4 Art. buttermilk
• 3.5 tbsp. l corn starch
• A pinch of salt
• 4 egg yolks
• 3/4 tsp vanilla extract
• 3 tbsp. l powdered sugar
• 1 tbsp. l (15 gr.) Butter for cream
• 110 gr. finely chopped semisweet chocolate good qualities

Chocolate base for cake

• 110 gr. melted unsalted butter
• 1/4 Art. granulated sugar
• Chocolate sandwich cookies such as Choko-Pai (remove white stuffing) to get 1.5 tbsp. crumbs

Recipes with similar ingredients: biscuit, sugar powder, vanilla extract, starch, eggs, cream, yogurt, chocolate

Recipe preparation:

1. Chocolate filling

   In a small saucepan, mix sugar, 3/4 tbsp. butter cream, buttermilk, corn starch and a pinch of salt and beat until smooth. Put on a moderately strong fire, bring to a boil and cook, stirring occasionally with a whisk to sugar and corn starch dissolved, and the mixture thickened, about 5 minutes. Continue to boil for another 5 minutes with a slight boil., Constantly stirring. In a bowl, beat egg yolks lightly. Pour 1/2 tbsp. hot mixture into egg yolks and beat thoroughly. Pour this mix in a pan, put on fire and mix thoroughly, until it thickens, 1-2 min. Pour the mixture into a bowl, enter chocolate, butter and vanilla extract. Keep whipping until the ingredients are completely mixed (the mixture will be very thick). Cover the mixture with cling film so that it is in contact with surface and refrigerate to cool until room temperature for about 30 minutes.

2. Chocolate base for cake

   You will need grape crackers from coarse flour in sufficient amount to get 2 tbsp. large crumbs. In the kitchen bowl combine or blender grind crackers and chocolate sandwich cookies until crumbs. Preheat oven to 190 ° C. in a bowl with your hands mix the resulting crumbs from cookies with sugar and butter. Press the mixture evenly to the bottom of the cake pan 23 cm in size. Cover the cake with cling film and place on top another shape 23 cm in size, pressing firmly to the surface became smooth (It will seem that there are too many crumbs, but just press them down with effort). Take out the mold and remove the cling film from cake before putting it into a preheated oven. Bake for 15 min. Remove the base from the oven and before spread the filling, let it cool completely. Exit: 1 cake (23 cm.)

3. Pour 1 3/4 tbsp into a chilled bowl. fat cream and add icing sugar. Beat until steady peaks. Gently enter about 1/4 part of whipped cream in chilled chocolate filling, then lay the chocolate mixture on the base of the cake. Put in a refrigerator so that the filling cools and hardens for at least 4 hours Leftover whipped cream not mixed with chocolate filling, refrigerate before serving. Just before serving put the remaining sweet whipped cream on the cake and immediately serve.