| Prep Time | 20 minutes |
| Cook Time | 60 minutes |
| Servings |
Ingredients
For brownie:
- 180 gram Butter
- 250 gram Cane sugar
- 3 pieces Chicken eggs
- 160 gram Flour wheat / Flour
- 6 tablespoons Cocoa powder
- 1,5 teaspoon Vanilla sugar
- 0,5 teaspoon Salt
For souffle:
- 6 pieces Egg white
- 25 gram Gelatin
- 75 milliliters Water
- 100 gram Cane sugar
- 120 gram Butter
- 150 gram Condensed milk
- 0,5 teaspoon Lemon acid
- 3 pieces Cookies oatmeal-optional
For the chocolate glaze:
- 4 tablespoons Cocoa powder
- 4 tablespoons Cane sugar
- 4 tablespoons Milk (3.2%)
- 150 gram Butter
- 50 gram Almonds fried, crushed
- 10 gram Coconut shavings for decoration
Ingredients
For brownie:
For souffle:
For the chocolate glaze:
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Instructions
- Make brownie cakes. Softened at room temperature, beat butter with sugar until sugar is completely dissolved.
- One to enter the eggs, each time whipping the mass until smooth.
- Mix dry ingredients: flour, vanilla sugar, cocoa powder and salt.
- Sift the dry ingredients into the butter-egg mixture. It turns creamy dough.
- Preheat the oven to 180 * C. Take a baking dish with a diameter of 20 cm, cover the bottom with baking paper (cut out the circle), grease with oil and a little Board. Spread the dough, level with a spatula and put to bake in a preheated oven for 20-30 minutes. Brownie readiness check wooden skewer. The finished brownies are cooled, remove from the mold.
- Cut the cake into two parts. I cut thread. Little impregnate cakes fruit syrup. We consider that we will have a souffle, excess moisture is not necessary.
- Prepare the soufflé. First, soak the gelatin in cold water with 1/2 part of citric acid and sugar, stir - gelatin should swell and then dissolve without lumps. The mixture will be very thick.
- Beat with a mixer soft butter with condensed milk until smooth. The resulting cream is removed to the side.
- Beat chilled eggs whites with a small pinch of salt to stable peaks. In the process of whipping add the remaining citric acid (1/2 part).
- Swollen gelatin with sugar heat on low heat to a liquid state, but do not boil, and allow it to cool slightly. Gelatin and sugar must be completely dissolved. For this purpose it is necessary to mix more often. In whipped proteins, stirring constantly, pour in a thin stream of hot gelatin mixture. Continue whisking for another 5-10 minutes, until the mixture has cooled to room temperature.
- Protein and gelatin cream gently one tablespoon oil enter - butter - milk cream, stir. The mixture will settle a little, but still remain air.
- Collect cake "Bird's milk". In the split ring put down one cake. Top pour half of the souffle and send for a few minutes in the freezer to the souffle a little grabbed. Solidifies quickly.
- On a layer of souffle spread sliced triangles oatmeal cookies.
- ... and pour the remaining soufflé. Oatmeal cookies-optional. The cake is delicious without it. I had 3 pieces of oatmeal cookies and I decided to try to apply.
- Souffle cover with a second cake. It remains to put it for a few hours in the refrigerator to freeze the souffle, and the cake "Bird's milk" soaked.
- With the prepared cake "Bird's milk" carefully remove the molding ring, trying not to damage the edges. Here's a delicious cake turned out.
- The cake can be decorated with fruit jelly made from gelatin and fruit juice. Or pour chocolate glaze. In chocolate glaze can be added crushed almonds. And when the icing hardens, you can decorate the cake with coconut.
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