Chocolate cakes with jelly-fruit filling will not leave anyone indifferent.
|Cooking time 50 minutes||Number of servings 12|
In a warm compote dissolve the gelatin and sugar.
Pour it into the vessel to jelly turned out the reservoir. Distributed by jelly raspberries and blackberries. Put in refrigerator for freezing.
Prepare the choux dough. In a pan pour water and put on medium heat. Put in water, pieces of butter, add cane sugar TM "Mistral". Stir. When the mass becomes homogeneous, then diminish the heat to low. Add cocoa powder and quickly stir. Add a Cup of flour and quickly stir, should get a ball of dough, which is well behind the sides of the pan.
The dough cool slightly, then enter into the dough eggs and mix well.
Using a teaspoon put the dough on a baking sheet.
Put in preheated oven and bake at 180 degrees for about 45 minutes. The finished cakes to cool.
Make an incision on the side of the cake.
Get the jelly out of the fridge and cut it into squares so that each turned out to be berry. Jelly put the cut cake.
Roll top sprinkle with powdered sugar.
Enjoy your tea!