Cakes with cream, toffee and chocolate
70 - -
A three-layer cake is sure to delight: the contrast of the chocolate with I try the liquid toffee balanced by a delicate neutral flavor base. Help yourself!!!
Ingredients for Cakes with cream, toffee and chocolate
- Cream - 375 ml
- Chocolate milk - 100 g
- Dark chocolate - 200 g
- Butter - 150 g
- Cognac - 4 tsp.
- Cracker - 130 g
- Sugar - 3/4 stack.
- Salt - 2 PCs
Step by step instruction of cooking Cakes with cream, toffee and chocolate
Prepare the form for later manipulation: cut the baking paper strips and place them on the bottom so that the ends hung from two opposite sides. That is, the length of the strips should be greater than the length of the form. To strip is not fidgeting, the form bottom can be wetted with water, stick one strip, then another. It is also desirable to lay a paper and the other two side. Shape size - 13 x 26 cm
Prepare the base: Crumble the biscuits with a rolling pin, pour into a bowl.
Cream (125ml.) pour into a saucepan and put on a moderate heat. When the cream is hot, add the chopped chocolate (milk + 50 Gorky). Stir, bring to boil and remove from heat. Mix thoroughly until complete melting of chocolate. The mixture should be homogeneous.
Add the oil, pour in the brandy and mix thoroughly.
Immediately pour the chocolate mixture into the bowl with the cracker and mix thoroughly.
Spread the resulting paste on the bottom of the prepared forms, smooth with a spatula or convex end of the spoon and put it in the refrigerator.
In the meantime, to deal with a layer of toffee.
In a small saucepan, heat cream (200ml.)to low simmer and remove from heat.
In a medium saucepan heat the butter with the sugar. Stir with a wooden spoon, until the mixture starts to bubble. Gently pour the hot cream, continuing to stir.
Increase the heat and cook, stirring, 6-7 minutes: mixture should thicken and move away from the sides of the pan (the bubbles formed at the walls will appear dry).
Remove from heat, stir and wait until bubbles disappear.
Remove from the refrigerator shape, sprinkle with the pinch of salt (necessary for the balance of taste), pour the toffee and smooth, cool slightly and refrigerate for an hour.
To prepare the ganache. Melt the chocolate with three tablespoons of cream, add butter, brandy and mix thoroughly. The mixture should be smooth and shiny.
Remove the form from the refrigerator, sprinkle a layer of toffee with a pinch of salt, pour on top of the ganache, smooth, tighten with cling film and refrigerate at least 3 hours (I did overnight).
Remove the plastic wrap to take up the dangling ends of the strips of baking paper and remove the solidified mass from the mold. To move on a flat surface. With a sharp knife (preferably heat it) cut into strips or into cubes. Before serving store in refrigerator.