Ingredients: Chocolate butter (1 pack in a biscuit + 2 packs in a cream), Belgian chocolate "drops", Brown sugar (1 in a cream + 1 for a biscuit), Egg (4 for a biscuit +1 for cream), Cocoa (in a biscuit), Vanillin, Coffee + 2 teaspoons of sugar and 120 ml of boiling water (impregnation), Sour cream 20% (cream to cover the top), Chocolate figurines (decoration)
Cooking method:
Combine softened chocolate butter, a pinch of salt and brown sugar. Beat with a mixer, add 4 eggs, whisking. Add milk (continuing to beat until smooth), gradually add flour, cocoa, vanillin and baking powder so that the dough is not liquid, but not very thick. We bake until "dry skewer", in a detachable form, the bottom and sides of which we cover with baking paper.
Let the biscuit cool in the form, then take it out and turn it upside down on the wire rack and so it will cool for several more hours. Then we wrap it in plastic and leave it alone overnight. The next day, cut the biscuit into three parts. We saturate them with coffee. Coat with Belgian chocolate and chocolate butter custard. Decorate the top with cream of melted 100 grams of Belgian chocolate + 100 grams of 20℅ sour cream, the rest of the custard and chocolate figurines.
Custard base: 1 egg + 2.5 heaped spoons of cornstarch + vanillin + a pinch of salt + a glass of sugar = mix everything at once until smooth + 100 ml of cold milk. At this time, 400 ml. put milk to warm almost to a boil (Do not boil!) Pour in a thin stream into the starch-oil mixture, stirring continuously. Then put on fire again and boil until thick. Add 50 grams of butter and 100 grams of chocolate. Knead until smooth, cover with a "contact" bag and leave overnight.
In the morning, beat the chocolate butter until fluffy and add 1 spoonful of the custard base. The mass turns out to be fluffy, smooth, very aromatic and tasty!
Mega chocolate flavor, thick buttery sponge cake, super delicious chocolate flavor! Enjoy your tea!