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Print Recipe
Chocolate Cake Recipe
The cakes are gorgeous. They have a pleasant moist structure and rich chocolate taste. With a delicate creamy souffle layer and spicy impregnation. Biscuits are very soft, moderately moist, porous and juicy.
Cook Time 120 minutes
Servings
Ingredients
For the biscuit:
For the souffles:
Ganache:
Decoration:
Impregnation:
Cook Time 120 minutes
Servings
Ingredients
For the biscuit:
For the souffles:
Ganache:
Decoration:
Impregnation:
Instructions
  1. Separate the whites from the yolks. Beat the whites with half the sugar. Beat the whites with the second half of the sugar. Combine the two mixtures.
    Separate the whites from the yolks. Beat the whites with half the sugar. Beat the whites with the second half of the sugar. Combine the two mixtures.
  2. Add baking powder and salt to the flour. Knead the dough, adding flour to the egg mixture. Add the cocoa.
    Add baking powder and salt to the flour. Knead the dough, adding flour to the egg mixture. Add the cocoa.
  3. Bake the sponge cake at 180 degrees for 45-50 minutes.
    Bake the sponge cake at 180 degrees for 45-50 minutes.
  4. Cool the biscuit. Put it in the refrigerator for stabilization. Cut the biscuit and soak it.
    Cool the biscuit. Put it in the refrigerator for stabilization. Cut the biscuit and soak it.
  5. Soak the gelatin in milk and dissolve, add yogurt. Whisk the cream and add it to the milk. Chop the chocolate and also add to the souffle.
    Soak the gelatin in milk and dissolve, add yogurt. Whisk the cream and add it to the milk. Chop the chocolate and also add to the souffle.
  6. Collect the cake. Leave overnight to stabilize the souffle.
    Collect the cake. Leave overnight to stabilize the souffle.
  7. Dissolve the chocolate in the cream and add the butter.
    Dissolve the chocolate in the cream and add the butter.
  8. Fill the sponge with ganache. Cut into portions, treat.
    Fill the sponge with ganache. Cut into portions, treat.

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