Ingredients
For the biscuit:
- 6 pieces Egg
- 200 gram Sugar
- 160 gram Flour
- 1.5 teaspoons Dough baking powder
- 4 tablespoons Cocoa powder
- 1 pinch Matzo (salt, pepper)
For the souffles:
- 400 ml Cream (33%)
- 400 ml Yogurt
- 200 ml Milk
- 4 tablespoons Sugar powder
- 30 gram Gelatin
- 100 gram Dark chocolate
Ganache:
- 100 gram Dark chocolate
- 100 ml Cream
- 30 gram Butter
Decoration:
- 30 gram Blueberry
- 10 gram Petals (peanuts)
Instructions
- 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.
- Add baking powder and salt to the flour. Knead the dough, adding flour to the egg mixture. Add the cocoa.
- Bake the sponge cake at 180 degrees for 45-50 minutes.
- Cool the biscuit. Put it in the refrigerator for stabilization. Cut the biscuit and soak it.
- 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.
- Collect the cake. Leave overnight to stabilize the souffle.
- Dissolve the chocolate in the cream and add the butter.
- Fill the sponge with ganache. Cut into portions, treat.