Description
The site has a lot of recipes for chocolate cakes that use melted chocolate, but this chocolate grated. And that makes it different from all the other biscuits. Due to the grated chocolate sponge cake, acquires a very special taste and a fine-pored structure. This cake can be eaten without additions, that is exactly what is offered in the book for multivarok Redmond RMC-13/M23, where this recipe I found, but I still prefer to cook him a simple cream with no pronounced flavor, which will not dominate the cake. If we talk about what the taste of the cake as a whole, I would say: home... why? There are delicious cakes, playing different tastes and poslevkusiem, but this... no, it's hardly worth it to cook in a pompous celebration to show off in front of guests with their culinary skills, but as a quick option for tea - very nice. Quick - because there is no need to separate eggs into whites and yolks, a long whip and gently mix the ingredients, wait until the cake has cooled, ripe. I love to eat it freshly baked when it is still warm. But the next day it is no less tasty and soft. Dear Cooks, comes the May 9, my favorite holiday, and I want to congratulate You on the great Victory Day!
Ingredients
-
Butter
150 г
-
Chicken egg
4 шт
-
Sugar
150 г
-
Dark chocolate
30 г
-
White chocolate
30 г
-
Leavening agent
10 г
-
Flour
110 г
-
Milk
500 мл
-
Vanilla
1 шт
-
Sugar
100 г
-
Yolk egg
3 шт
-
Flour
25 г
-
Corn starch
25 г
-
Butter
20 г
-
Strawberry
120-150 г
-
Chocolate chips
30 г
-
Walnuts
30 г
Cooking
Ingredients for sponge cake you need to prepare in advance. The oil you need in advance, remove from refrigerator to let it become soft at room temperature. Chocolate RUB on a small grater. I take this biscuit tile-Zebra, which combines two of chocolate - dark and white, I think it's the best fit for this cake. The original recipe specified only dark chocolate.
Beat eggs with sugar until resistant foam.
With constant stirring to enter the soft butter, the flour, sifted with the baking powder, and chocolate. All mix thoroughly until smooth.
The Cup (bottom) multivarki grease with butter the bottom of a split form lay baking paper. I used a form of 22 cm (because the diameter of the bowl of the slow cooker less than 20cm, I wanted for the oven to use more, to see how behave the biscuit, though by the number of eggs suggests form 20 cm). I took 22 to take the 20 see now, if you cook this cake in a slow cooker, it is necessary to shift the dough in the prepared bowl, close the lid and install the program "Baking" (temperature 170 degrees). The baking time in the original source stated 1 hour but I bake 45-50 minutes. In my slow cooker at the biscuit top is not formed a crust, that is, from all sides it with a crust, and above - naked. If You bake in the oven, it is necessary to focus on its own, I baked about 50 minutes.
While baking the sponge cake, you need to prepare the cream. Products for cream in the photo (egg whites only, we do not need). Strawberry is not mandatory. A lot of it is not worth taking to not interrupt the taste of the biscuit. Instead of starch you can take the same amount of flour. It is very desirable, instead of vanilla use vanilla, I have, unfortunately, over, and in stores we have it is hard to find.
Strawberries to thaw or put in saucepan and warm for soft berries, drain the separated juice and water. Cool slightly and blend in a blender.
Heat the milk with the vanilla pod (cut and shake the seeds into the milk) or with vanilla until slightly hot (not warm, but not boiling water). In a bowl, mix the egg yolks with the sugar until smooth, gradually add sifted flour and starch, mix everything carefully. Of milk remove the vanilla pod. In several techniques, constantly whisking, pour in the milk and mix well. At this stage the cream is very liquid. Put on low fire. You need to constantly stir the cream. Cook for about 10-15 minutes until thick cream. At first, the cream will not be long to thicken, then at the bottom of the pan will appear like a residue that you need a spatula or whisk to get to the bottom and mix. Shortly thereafter, the cream is ready. Remove from heat and add a knob of butter. Mix well. The photo - ready cream.
I divided the cream in half. One half added the strawberry puree and mix. You can skip this step if you are doing it without the berries.
I have a terrible oven bakes, biscuits fall into more or less any and always, the pies, the bottom burns and the top is white, you have to turn them, they brown on all sides. First time baking this cake in the oven, the miracle did not happen, the sponge is increased, but then returned to their original size. In a slow cooker cake did not fall never. Ready cake carefully destitute from the mold, cut (just hot) 2 Korzh. Here's the structure of the biscuit. We don't wait until the cake has cooled, and immediately spread the hot cream. Coat the cakes (I even add among them walnuts) to the top and sides of cake. Top sprinkle with chocolate chips and nuts.
Here's the cake turned out. I never decorate because I love it to eat once baked, besides the cake I bake for home tea party.
A piece, of course, in a warm state form keeps spreading. That's all! You have a long description, but in fact everything is done very quickly if all the products on hand.
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