Very delicious and beautiful cake. Like all without exception. Especially attracts attention the fact that in the context of the cake is "striped" due to the chocolate biscuit mousse and white chocolate. Congratulations to "Cook" with a small jubilee!
|Cooking time -||Number of servings -|
Beat well the eggs with the sugar.
To stop the mixer. Add the sifted flour with cocoa and stir gently with a spatula movements from the bottom up.
Poured into the form 24 and bake until tender. Test with a skewer.
To give a good cool down.
Make syrup of water, sugar, zest and lemon juice. Cool.
In a water bath, stirring occasionally, melt the white chocolate, adding 260 g of cream. Once the chocolate has melted - remove from the water bath, the mixture should not be hot.
Whipping cream 230 gr.
Carefully, in small portions enter the whipped cream into the melted chocolate. It is important not to hurry because the mousse can be curtailed.
We have put together this mousse that we put in the refrigerator so that it has become more "heavy".
Assemble the cake using the side of the form. Put 1 cake, wetted it with the syrup, top with 1/2 the mousse. Followed by 2 cake - syrup - mousse 1/2. Complete 3 cake soaked in syrup. Put the cake in the fridge. Decorate it on the following day.
Make the ganache. To do this, put in a water bath 200 g dark chocolate 200 g cream, stir. Once the chocolate has melted, remove from the water bath. Put in the refrigerator.
Remove the side forms. Cover the cake with ganache. You can cover the cake with ganache when it is "heavier", and can be frozen with the ganache, pre-whisking it with a mixer.
Decorate cake. Can chocolate, can mastic. This time I decorated it with fondant.