Incredibly delicate and beautiful cake from the Austrian pastry chef Johann Lafer! For all chocolate lovers and gourmet desserts!
|Cooking time 240 minutes||Number of servings 8|
Oatmeal cookies to put in the package for freezing (it is stronger) and with a rolling pin or a hammer for pounding meat to grind into crumbs.
50 g of chocolate melt in a water bath. In the original recipe the author recommends to immediately melt 350 g of chocolate and three times to take as needed.
For me it is problematic to measure of the total number of 50, 200 and 100 g, so for each step, I melted the norm.
Mix crushed cookies, melted butter and melted chocolate.
On the surface where you will assemble the cake, set split ring with a diameter of 21 cm.
Gently, convex side of the spoon we stamp the biscuits around the perimeter of the circle.
200 g of chocolate broken into pieces and melt in a water bath. Remove from the heat.
2 eggs, 75 g of Mar. powder and 3 tbsp rum, beat in a water bath for 5 minutes. Without removing the dishes from the fire, enter gelatin, stir before blooming it into the hot egg mixture, add liquid chocolate, stir and remove from heat.
Mix 350 g of cream.
Entered the cream into the chocolate-egg mixture, stir.
Next pour the mousse on the basis of biscuits and put in the fridge for 40 minutes.
2 plates of gelatine to soak for 3 minutes in cold water.
1/4 of the juice to heat and dissolve gelatin in it. The gelatin mixture to combine with the rest of the juice.
With the help of a spoon pour the juice into a frozen mousse and put into the refrigerator for 1 hour.
When the cake hardens, carefully remove the split ring, wash it, wipe dry and set on baking paper.
100 g of chocolate to dissolve in a water bath and to pour out, leveling across the surface with the back of a spoon in a circle. Allow to solidify.
When chocolate hardens at room temperature), seizures, dipping each time in hot water, apply an arbitrary figure. Something like this.
Chocolate circle to flip over, remove paper and smooth chocolate surface to cause cocoa, sifting it through a sieve.
Using a long knife or blade to move the chocolate around on the surface of the cake.
Of course, the piece!