Cake Chocolate bird's milk

5 (1 rate)

12

Portions

6 hours

Cooking time

About recipe

Chocolate cake made from the most delicate chocolate souffle on a thin fluffy sponge cake. Despite the obvious complexity of cooking, even a novice cook can cope with it. This cake will decorate any festive table and cause complete pleasure. It is prepared on the basis of agar-agar and cannot be replaced by gelatin. It is necessary to use a removable form with a diameter of 18-20 centimeters. I have a shape of 24 cm, so the souffle layer is lower, but this does not affect the taste.

Purpose: Pies and cakes

Recipes by ingredients: # Flour / # Milk products

Required ingredients::
Chicken eggs

2 pcs
Sugar

375 grams (75 grams
Flour

40 grams (+ for the form)
Cocoa powder

40 grams (20 grams
Agar

agar
Water

140 grams
Egg whites

2 pcs
Butter

240 grams (200 grams
Condensed milk

100 grams
Dark chocolate

180 grams (100 grams
Vanilla

to taste

How to make
1. Turn on the oven to heat up to 180 degrees.
2. Break two eggs into a bowl and add 75 grams of sugar. Beat everything until a fluffy light mass. It will take approximately 6-8 minutes.
3. Put flour in a bowl, add half the cocoa, mix.
4. Sift the flour mass through a fine sieve into a bowl with scrambled eggs. Gently stir the mass with movements from the bottom up to a homogeneous dough.
5. Grease the baking dish with vegetable oil and sprinkle with flour. Pour the dough into the mold and level it.
6. Put the form in a hot oven and bake the biscuit for 15-20 minutes until browned. Remove from the oven, remove the biscuit and put on the grill. Cool completely.
7. Pour water into the pot and add agar-agar, leave for 40 minutes.
8. Add vanilla to soft butter and beat until fluffy.
9. Pour in condensed milk and beat until fluffy.
10. Sift cocoa through a fine sieve into whipped butter.
11. Melt 100 grams of chocolate in a water bath and add to cocoa butter.
12. Beat everything until a smooth, fluffy creamy mass.
13. Put the swollen agar on medium heat and bring to a boil. Pour 300 grams of sugar and mix. Bring to a boil and cook over medium heat for 4 minutes. If there is a culinary thermometer, then the boiling point should be 110-112 degrees. Remove from heat and let cool slightly.
14. Pour two egg whites into a clean, cold bowl, add a pinch of salt and beat until stiff.
15. Continuing to beat, pour syrup with agar-agar in small portions. Beat until fluffy souffle.
16. When whipping in portions pour chocolate cream. Beat until smooth fluffy.
17. Line a tray or flat plate with baking paper. Put a ring from a removable form, without a bottom, install a biscuit. Transfer the chocolate souffle to the biscuit and level the surface. Put in the refrigerator for 3 hours until firm.
18. Break the remaining chocolate into a bowl and pour in the remaining butter. Dissolve and stir until smooth. Do not overheat, as the chocolate icing will separate.
19. Remove the cake from the refrigerator and completely cover with chocolate icing.
20. Decorate the cake as you wish, I sprinkled the nuts with a spiral. Put the dessert in the refrigerator for 2 hours. Our chocolate bird milk pie is ready.
21. Delicious!

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Source: povar.ru