Coffee-chocolate cake "Snow-capped"

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On Christmas eve I rashly looked in the fridge. There at me reproachfully looked endless basins with aspic, cabbage rolls, pancakes, gefilte fish... all available kitchen shelves smelled extremely high-calorie cakes (see previous recipe) in the balcony had to stumble on pots with uzvar and compote from the cupboard, poured the bags with cookies, candy and other long-playing things. Heavy with New year's husband plaintively sighed and tried to get away from Brawn on a Bicycle, but the celebration is inexorably overtaken. "the dessert should be something easy", I understand, surveyed the battlefield and took the book with the blasphemous diet recipes. It and found this in all senses a light cake with coffee and chocolate cream with milk and gelatin. I admit, from a dairy dessert I wasn't expecting anything but mercy to the body is terribly, terribly wrong! The cake was delicious: delicate soufflé with a rich coffee flavor, melting on the tongue sand-chocolate cake, fluffy meringues on top. And no final heaviness in the stomach! Perhaps slightly on the small side, and I spite of the aspic and stuffed with pleasure would eat another slice! If you have finally defeated the winter holidays, join us! :))

Ingredients for Coffee-chocolate cake "Snow-capped"

Step by step instruction of cooking Coffee-chocolate cake "Snow-capped"

Шаг 1

For the cookie crust sift flour with cocoa, add the cold butter, grated on a grater, and use your fingers to grind the mixture into fine crumbs.

Шаг 2

Add sugar and vanilla sugar, grind again. If the dough is too crumbly, add a spoonful or two of cold water.

Шаг 3

Spread the crumbs in shape with a diameter of 21 cm, forming a roll about 2.5-3 cm in height.

Шаг 4

Cover the form with foil and pour on top of the cargo - dry peas, beans or special ceramic balls.

Шаг 5

For the soufflé cream soak gelatin in cold water before swelling.

Шаг 6

The remaining milk mix with coffee and bring to a boil so that the coffee is dissolved. Pour in a thin stream, constantly stirring the yolks. Pour this mixture back into the saucepan and gently heated over low heat, stirring constantly, until it thickens. In fact, it turns out the custard.

Шаг 7

Condensed cream remove from heat, add gelatin and stir until it is completely dissolved. Then add the chocolate, mangled to pieces, and also stir until it melts. At the end you can add a spoonful of chocolate liqueur - it will enrich the taste and aroma of cream, and all the "C" in the hot mass simply evaporate.

Шаг 8

Whipped protein, put in a pastry bag with a round nozzle or package with cut area, and press out on parchment mini meringue. Pick size according to your taste, I have a pretty small. The nozzle diameter is 10 mm.
Bake meringues at 100* C for about 1.5-2 hours. The longer you bake, the more crisp and dry, and they will be guided by your taste.
Ready cooled meringues spread on frozen cream. Better to do it just before serving - so the meringue will not have time to absorb moisture from the cream. My 4 hours that the cake is held at a relatively warm balcony, had thoroughly soften (do not soak and soften) and become like marshmallows. Interesting effect, but somewhat unexpected. So the cake possible keep in the fridge and decorate just before to put on the table.