Cake "Chocolate Rivel"
69 - -
The cake is inspired by traditional German cake - Revelstoke (Rivelkuchen). As a rule, a cake is prepared from yeast dough with fruit or cottage cheese layer and the shortbread crumbs. And I have a flourless chocolate batter with chips ("Rivel") and cheese-butter cream, so the cake based on...
Ingredients for Cake "Chocolate Rivel"
- Dark chocolate - 100 g
- Margarine - 350 g
- Sugar - 300 g
- Chicken egg - 4 PCs
- Sour cream - 150 g
- Flour - 450 g
- Cocoa powder - 3 tbsp.
- Leavening agent - 1 package.
- Milk - 2 tbsp
- Gelatin - 4 PCs
- Curd - 250 g
- Vanilla sugar - 2 pack.
- Cream - 200 ml
Step by step instruction of cooking Cake "Chocolate Rivel"
Chocolate break into pieces and melt in a water bath.
250 grams SOFT margarine with whisk 200 grams of sugar until creamy,
then one by one add eggs and continue beating (did everything with a mixer at low speed).
Then add 150 grams of sour cream and the melted chocolate - beat.
Turn on the oven at 180*C
Next to mass add 300 gr flour, 2 tbsp cocoa powder and baking powder - whisk until smooth, the result is a fairly thick batter.
The bottom of the form vystelim baking paper, sides greased with oil. The form can take any round or rectangular, but with capacity not less than 2 liters (the cake is quite large).
Spread the batter in the pan, even out and bake it in the oven (180*C).
While the cake is baked, make "Rivel"is tiny.
For this melt 100 grams of margarine.
In TWO cups, pour 25 grams of sugar, 75 g flour and 1 pinch of salt - in each.
In one of the cups add 1 tbsp of cocoa powder.
Then in each Cup, pour 50 ml melted margarine and make a little white and chocolate.
Chocolate I - just a baby, and of white twisted balls of different size.
After 30 minutes of baking take out the cake from the oven,
grease the surface with milk and
pour the crumb. The drawing any way you like.
Sent again in the oven. In total, bake 50-60 minutes at 180*C (orientiruites on your oven, "a dry splinter").
The finished cake leave to cool.
The cooled cake cut into 2-3 formation (I form size 24х40 cm - it has 2 stratum, if you take the form to a smaller size, can be cut into 3).
While the cakes are cooling, prepare the cream:
curd mix with 50 g sugar and vanilla sugar.
Sheet gelatin softened in water, squeeze and dissolve in 50 ml of warm cream.
Then dissolved in the cream add the gelatin to the cream cheese.
The remaining 150 ml of cream and beat until "soft peaks" and add starts to freeze cottage cheese.
The cream spread on the bottom cake (or allocated on the cake 2 - lower and middle),
close Vernik cake with the crumbs and lightly pressed (to made the cream on the sides).
Put the cake in the fridge to full hardening of the cream.