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For the countertop: separate the egg whites from the yolks. Mix the egg whites with the salt powder until it becomes a foam. Add cold water little by little while frying the egg whites. The yolks are mixed with the oil and powder sweetener and added to the egg white foam. Mix lightly with a whisk or spatula. The flour is mixed with baking powder and cocoa. Gradually add the mixture of dry ingredients and mix gently into the composition. In the end, let's not forget vanilla. Wallpaper a baking tray with a diameter of 24x 34cm with baking paper, turn the dough upside down and distribute it evenly in the tray. Bake the top in the oven heated to 175-180 degrees for 25-30 minutes. The toothpick is tested. Allow to cool completely and cut the top in half.
For the syrup: put water on the stove and leave it until it is hot. Add the rest of the ingredients and mix. Allow to cool.
For the cream: put it in a cream saucepan, put it on the stove and leave it until it is hot (it does NOT have to boil). Set the pan aside, add the finely chopped chocolate, mix well until the chocolate is completely melted. Add the powder sweetener, vanilla and liqueur. Mix and put the pan in the fridge for 2-3 hours. When it has cooled, froth well with a mixer. Separately, foam the mascarpone with the mixer. Add the chocolate cream over the mascarpone and mix until completely incorporated.
Assembly: take the first sheet of countertop, put it on a plate and syrup it with half of the syrup. Add ¾ of the cream, level with a spatula, put the next top and syrup. Refrigerate for 2-3 hours. Meanwhile, prepare the icing: put the cream in a saucepan, transfer to the stove and leave until hot. Add the finely chopped chocolate, honey and stir until the chocolate is completely melted. Refrigerate for 1 hour, it should be cold, but not too hard, it should be spread over the cake easily.
Remove the cake pan from the refrigerator and portion. Put the icing on each piece of cake, and on top a layer of the remaining cream. It can also be decorated with different fruits, topping dark and white chocolate. Refrigerate the cake for 3-4 hours, until the icing hardens. May it be useful to you !!!