This cake will appeal to all lovers of combining biscuit, cream and chocolate. You will find in it cream based on cream, and milk and dark chocolate. Fits great with delicate halva creamwhich you will do on the basis of mascarpone, cream, white chocolate and vanilla halva. In this recipe, you will only make a sponge cake out of four ingredients. It is worth soaking it with a punch, you can do it, for example, on a strong, black tea, and amaretto liqueur. A halvowiec with chocolate cream It is so tasty that it melts in the mouth.
Before you start baking, prepare the right sheet. We recommend Form measuring 24×24 cm.
Ingredients for sponge cake:
- 4 eggs,
- 140 g of fine sugar,
- 120 g of cake flour,
- 20 g of potato flour.
Ingredients for punch:
- 150 ml of black, cooled tea,
- 50 ml of amaretto liqueur.
Cream ingredients:
- 250 g serka mascarpone,
- 80 ml of cream (36 %),
- 70 g of white chocolate,
- 100 g of vanilla halva.
Ingredients for chocolate mousse:
- 150 g of dark chocolate,
- 150 g of milk chocolate,
- 500 ml of cream (36 %),
- 1½ teaspoon gelatin,
- 40 ml of water.
Boil the cream for halva cream in a saucepan. Crush with white chocolate and halva. By heating on a slow fire, mix until the ingredients dissolve and combine into a homogeneous mass. Still hot through a strainer to get rid of lumps. Set aside to cool. Put in the fridge for a few hours (preferably for the whole night).
Put the bottom of the 24×24 cm mold with baking paper. Heat the oven to 180 ° C.
Gover the eggs to room temperature. Cool mascarpone and 320 ml of cream cream. Separate the protein from the yolks. Beat the proteins to a stiff foam. Without interrupting whipping, add sugar to foam, then after one yolk. Sift both flour to the foam. Gently mix the ingredients with a spatula.
Pour the dough into the mold. Put in a preheated oven. Bake for about 20-30 minutes (to a dry stick). Baked sponge cake drop in form on the floor from a height of about 30-40 cm. Set aside to cool completely. Cross -section of sponge cake into two tops. Soak with a punch prepared from tea and amaretto.
Mix the mascarpone cheese with a mass of halva briefly. Transfer the cream tops with cream. Put them in the fridge. Melt gelatin in hot water. Boil in a saucepan 180 ml of cream cream and dissolve 100 g of milk chocolate in it and all dark chocolate. Grate the rest of the milk chocolate on small grater.
Combine gelatin with a slightly cooled chocolate mass. Whip the chilled cream into a fluffy but not stiff foam. In parties, mix it in to the chocolate mass.
Transfer the chocolate mousse to the dough in addition to them with a grated chocolate, put back in the fridge.
Sources: Terazpoczy.pl
