An unusual chocolate biscuit cake with crispy meringues and creamy caramel cream, covered with chocolate icing, will not only decorate your holiday table, but will also appeal to all guests without exception.
Type of kitchen:
Chocolate sponge cake:
- 170-200 gr flour
- 200 city sahara
- 100 ml of milk
- 100 ml boiling water
- 1 egg
- 2-3 tbsp cocoa powder
- 2-3 tbsp vegetable oil
- 1 batch of baking powder (15 gr)
Cream for the Truffle Cake:
- can of boiled condensed milk (about 400 gr)
- 200 g butter
Meringue for the cake:
- 3 egg whites
- 200 gr icing sugar or sugar
Icing for the Truffle cake:
- 70 gr dark or milk chocolate
- 2 tbsp vegetable oil
+ 100 gr nuts (any)
The recipe for cooking at home
If necessary, peel or peel the nuts and chop them into small pieces with a knife.
In a bowl, mix all the dry biscuit ingredients, sifting them through a sieve, mix. Drive an egg into a separate bowl and beat it with a mixer until a foam forms, pour in a spoonful of vegetable oil and knead until splendid. Stir in several doses the dry mixture and milk.
Without ceasing to beat the dough, pour boiling water and mix until smooth. Grease the baking dish with vegetable oil, preheat the oven to 180С. Pour the dough into the mold and send to the preheated oven.
Bake for half an hour at the indicated temperature. Remove, cover with a light towel and allow to cool. After that, transfer the chocolate cake to the wire rack and leave it in this position for several hours.
Combine the proteins in one bowl and send for 10 minutes to the freezer. After that, beat them with a mixer until stable peaks with a pinch of salt or a few drops of lemon juice. Without ceasing to beat, reduce the speed of the mixer to medium or minimum and add powdered sugar in a thin stream, knead until it is completely dissolved. Fill the pastry bag with protein cream and drop round bezesh at a small distance from each other.
Bake homemade meringue for the cake for 1,5 hours at 100 / 120С. After the specified time, turn off the oven and leave the baking sheet with meringue inside until the oven cools down completely.
When the biscuit and meringue are completely ready, you can start preparing the cream for the truffle cake. To do this, you need soft (slightly thawed) butter and boiled condensed milk.
Beat the ingredients for the cream with a mixer until a smooth, smooth consistency is achieved.
If the biscuit has very dry and rough edges, carefully cut them with a knife. Cover the finished chocolate cake with a piece of cream.
Lay meringues onto the biscuit as densely as possible.
Lubricating each bezeshka with cream, put them on top of the cake, pouring each layer with nuts (you can leave them only for decoration).
When all the meringues are over, fill the gaps with the remaining caramel cream.
Sprinkle the cream layer with chopped nuts and send the cake in the refrigerator for at least 4 hours (preferably at night).
Cook icing: combine crushed chocolate with vegetable oil and put in a water bath or in the microwave. As often as possible stirring the icing, heat it until the chocolate dissolves. Cover the cold cake with chocolate and send for another 10-15 minutes to the refrigerator.
Once the icing has completely hardened, you can cut the Truffle cake in batch slices and serve. Have a nice tea party!
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