Ingredients
Chocolate biscuit
egg
3pc
sugar
100g
3.50oz
0.40cup
6.70tbsp
cocoa
25g
0.88oz
1.68tbsp
flour
40g
1.40oz
2.68tbsp
chopped nuts
30g
1.05oz
2tbsp
vegetable oil
20ml
0.66fl oz
1.34tbsp
baking powder
1tsp
Chocolate cream
milk chocolate
180g
6.30oz
0.72cup
12tbsp
cream cheese
350g
12.25oz
1.40cup
23.45tbsp
whipping cream
60ml
1.98fl oz
4tbsp
cocoa
2Tbs
powdered sugar
20g
0.70oz
1.34tbsp
Soaking
cocoa
1Tbs
milk
70ml
2.31fl oz
0.28cup
4.69tbsp
vanilla sugar
10g
0.35oz
0.67tbsp
Method
Chocolate biscuit
- Separate the whites from the yolks.
- Beat the egg whites to soft peaks, and gradually add sugar.
- Whisk until stiff peaks.
- Next, add sugar to the yolks, and beat until bright.
- Shift the yolks to the whites, and mix with a spatula.
- Pour the chopped nuts, and then sift the flour with cocoa and baking powder.
- Stir gently, and pour in the vegetable oil.
- Pour the mass in 14cm (5.50 inch) rings (or spread the batter over the baking sheet, and then cut out the cake layers of the desired diameter).
- Bake at 338F (170C) for 18 minutes. Leave it in the oven switched off for 10 minutes.
Chocolate cream
- Add the cream cheese and cream to the cooled melted chocolate, and whip.
- Next, add cocoa and powdered sugar. Whisk again until smooth.
Soaking
- Combine the ingredients, and heat until dissolved.
- Cool.
Cake assembly
- Soak the biscuit, and apply the first layer of cream.
- Then again the biscuit, and repeat the steps.
- Make rough alignment with the cream remains.
- Put the cake in the fridge for 4 hours.
- Then make drips from milk chocolate, and decorate with a nozzle and the rest of the cream.
