Chocolate cake with mint butter cream

Chocolate cake with mint butter cream

Chocolate cake with mint butter cream




















The eggs (room temperature) — 6 pieces (divided into whites and yolks).
Dark chocolate — 120 g
Sugar — 1/4 cup (50 g) + 2 tablespoons (25 g)
Cream 35-38% — 400 ml
Powdered sugar — 3 tbsp
Mint — 3-5 sprigs (leaves only, 8 g
Mint chocolate — 100 g
Gelatin sheets — 5 pcs. (12g)
For decoration:
Chocolate chips
mint leaves

1. For the cakes:
Divide the egg whites and yolks on.
Beat yolks with 1/4 cup sugar for 5 minutes until light, fluffy mass
2. Melt chocolate in a water bath or in a microwave oven (defrost mode)
Beat with a mixer (at medium speed) cooled chocolate and egg yolks
3. Proteins whisk until foamy and gradually add 2 tbsp sugar, beat until shiny, smooth mass
4. Add yolk-chocolate mass beaten egg whites and mix gently with a spatula.
5. Baking drizzle with vegetable oil and lay a paper for baking
Pour the mass and leveled
6. Bake for 15-18 minutes at 180 g.
We reach out to overturn the oven for baking paper gently (still hot cake) remove the paper on which the baked cake
and give to cool completely
7. Cut the cooled cake as you see fit, in two equal parts, or in size detachable form, which will collect the cake. I divided into three equal parts.
Korzh to remove the half-hour in the fridge (I removed the night)
8. Zaymёmsya cream:
Mint leaves to put in the blender
And grind.
9. To add the mint leaves 100 ml. cream, whip.
10. The cream with mint strain through a sieve to remove unnecessary us greens
100 gr. mint chocolate melted in a water bath or in the microwave mode «defrosting»
11. The remaining 300 ml.slivok whip with 3 tbsp powdered sugar.
12. Mint cream mixed with peppermint chocolate ostyshim.
Leaf gelatine to soak in cold water for 5 minutes.
13. Remove the softened gelatin in cold water and dissolve it in 5 tbsp warm water. Cool. And carefully pour in the cream of mint, stir.
14. Mint cream with gelatin gently pour in the whipped cream with the powdered sugar and gently stir paddle. Cream divided into two equal parts.
15. In the square to lay the first layer cakes. Pour one part cream.
On top lay out the second part of the cream cakes and again, pour the remaining cream. Form remove in the refrigerator overnight.
16. Ready cake cut into squares, decorate with chocolate shavings, mint leaves and We serve.

Add a Comment