Chocolate cake with sweet curd cream.The cake is so delicate that it can have lips!
I advise you cook it, the cake is sure to appeal not only to children but also adults.
Ingredients calculated on the cake size of 19 x 14 cm, height 7 cm, weight 1350 grams or 18 cm in diameter.
interlayer
280 grams - Chocolate shortbread
Cream
500 grams – soft cheese
250 grams - sour cream 25-30% fat and 15-20% weighed cream
120 grams - powdered sugar
20 grams - vanilla sugar
130 grams - butter
20 grams - cocoa
Impregnation
100g - milk
8 grams - cocoa / 2 hours. spoons
14 grams - Sugar / 2 hours. spoons
Glaze
20 grams - dark chocolate with 50% cocoa
2 grams - vegetable oil / 1 hr. a spoon
Cooking method
First, prepare the impregnation for cookies, brewed cocoa.
2 hours. spoons of sugar and 2 hours. spoons cocoa mix, and Fill the 100 ml of hot milk.
Stir to cocoa and sugar is completely dissolved.
In 130 grams of soft butter add 120 grams of powdered sugar.
Vzobom oil at the maximum speed of the mixer about 3-4 minutes, it is necessary to dissolve the powdered sugar, oil was light and airy.
500 grams soft cheese grains without adding 20 g of vanilla sugar, 20 gram cocoa, and 250 gram of cream.
All dairy products should be at room temperature.
At low speeds the mixer will mix all until smooth.
I cook the cream of the cheese made from yogurt - Curd cheese from kefir. The taste is not inferior to cream cheese, but great wins in the price.
Also, the cream can be prepared from any soft cheese with no grains, which you like, or cottage cheese can substitute cream cheese or curd cheese.
Now we have to connect with the whipped butter Curd.
I do this in two stages.
Adding half of the curd mass and oil mixer at maximum speed, beat until smooth.
Add the second half of the curd mass.
And as all good shake up.
It turns out very soft and airy cream.
Immediately 3 dessert spoons cream defer to align the top and sides of the cake.
The cake I'll cook in one-piece form, to cake it easier to take out of this form, I grease the form of vegetable oil and was covered with cling film.
Everything is ready, form the cake.
We will have 4 layers of cream and 4 layers of cookies, so visually divide the cream into 4 parts.
We spread ¼ of the cream and flatten.
Next impregnate cookies cooled down cocoa, give to drain, and spread a layer of cream on.
I use chocolate shortbread, for this cake it took me 280 grams of biscuits.
On cookie spread ¼ of the cream. Flatten.
Then repeat the layers
- soaked biscuits
- Cream
- Cookies
- Cream
- Top final layer biscuits
Cookies that we put the last layer of the cake will be the bottom, so they impregnate with one hand.
Put the soaked side on the cream.
Close the cake with cling film and put them in the fridge for at least 5-6 hours and preferably overnight.
Ready cake We reach from the refrigerator.
Gently tightens the tape, make it easier to remove the form.
Cover with a plate, turn over.
Remove the form and film.
Top and sides of the cake and cover align advance deferred cream.
Remove the cake in the fridge and prepare the glaze.
20 gram chocolate warm up in a microwave oven or a water bath to become soft.
The soft chocolate add 1 h. spoon vegetable oil odorless.
And all mix well until smooth.
The glaze is ready.
Pour it into the food bag.
We make a very small cut.
Glaze and decorate the cake.
Ready cake We serve at the table.
Prepare and treat them to their loved ones!
Step by step recipe videos you can see in my video below
I recommend also to look at a page with this recipe
Curd cheese from kefir. The taste is not inferior to cream cheese, but great wins in the price.
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Truffle Cake. To say that this delicious cake - do not say anything, he was magic
I wish you bon appetite and good mood!
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