Truffle cake Muscovy
Cooking time540 min
Black and white chocolate cake - a classic pastry. Very long wanted to prepare this cake. Finally, on the birthday of my husband, I realized their plans. The cake turned out amazing. Dense, slightly sweet cake goes perfectly with a delicate white chocolate mousse.
Truffle. To prepare the groundwork for truffle cake with mousse of white chocolate we will need: bitter (or dark) chocolate, eggs, yolk, sugar, cream (33% fat) and butter.
Eggs and yolk to combine with the sugar and beat in the strong lush foam. Weight will increase greatly in volume and not run off the Corolla.
Butter to combine with chocolate in a saucepan. It is possible to melt individually.
Melt over low heat or in the microwave. Stir until smooth.
The chocolate and add into the beaten eggs. Stir with a mixer on low speed until smooth.
Cream vzbit in a strong stable foam.
Whipped cream to mix into the dough.
Mix everything carefully with a spatula to the egg whites and not much settled, and the dough retained the fluffiness.
Pour the mixture into a greased form for baking.
Put the form with the dough on a baking sheet. Pour into the pan of water so that it does not reach the edges of the form with the cake.
Bake the cake for about 50 minutes at 190u00b0C.
Ready cake to cool at room temperature.
The form with the crust cover with plastic wrap and leave overnight in the fridge. You can remove the cake from the mold (carefully - it crumbles) and wrap in foil.
The next day to put the cake in the split ring.Inside the ring vystelit with cling film or acetate film.
Mousse. To prepare the mousse of white chocolate we will need: white chocolate, cream (33% fat), gelatin, water, vanilla.
Soak gelatine in water and leave to swell.
100 ml heavy cream heat over low heat until boiling, but do not boil.
Add to cream gelatin and stir until dissolved.
Chocolate to break into small pieces and add to the cream.
Pour the hot cream and stir until smooth.
In the remaining cream add vanilla.
Whip the cream with a mixer until fluffy. The beaters of the mixer while beating should leave a sustainable footprint on cream. Then all whipped as necessary.
Gradually add cream to chocolate, stirring each time until smooth.
Pour the chocolate mousse over the cake and smoothed out. Put the cake in the fridge for 5-6 hours to solidify massovogo layer.
The finished cake remove from the mold and cut into pieces. Bon appetit!