Ingredients
Biscuit:
Cocoa 3.5 Art-l
Flour 3.5 Art-l
Egg whites 7 PCs.
Egg yolk 2 PCs.
Sugar 1 cup
Sodium 0.5 hours. L.
Cream:
Egg yolk 5 PCs.
Sugar - 1 cup
Milk - 1 cup
Vanilla - to taste
Starch - 2 tbsp.
Butter - 200 grams
Glaze:
Chocolate – 100 grams
Butter - 50 grams
Milk - 1/3 cup
Preparation:
1. Squirrels beat with a pinch of salt in a solid foam. Carefully introduce sugar portions, then one yolk.
2. In a separate bowl, mix the flour, cocoa and baking soda and mix into small portions of egg mass.
3. Shift the dough in a greased with butter form and send in a preheated 180 degree oven for 30 minutes. Let cool completely finished cake. While the cake is baked, you can prepare the cream. To do this, beat the egg yolks with the sugar until white, add the starch with vanilla and then the milk. Now, over low heat, stirring constantly, bring the mixture to a dense state. Immediately remove from heat and cool for fully. If the cream has turned lumps, it can be beat with a mixer. In the cooled cream adds sliced into pieces of butter and whisk with a mixer until smooth.
4. Biscuit lubricates cream on top and goes into the refrigerator for 30 minutes.
5. I got so that when cooled cake around the edges is the same height as the baking, and inside the ass. The cream was not on top, and inside, but it turned out even more interesting. Now prepare the glaze. To do this in water bath melt the chocolate broken into pieces and milk. Stir, and when the chocolate has melted, add the butter. We bring the mixture until smooth and allowed to cool. When the glaze cools down and cream on sponge cake has cooled down, cover the cake with glaze and then send in the refrigerator for 1 hour.
