Composition / ingredients
Cooking method
1. The first thing to do is bake cakes (bake should be in the evening so that the biscuit can lie down overnight in the refrigerator):
- in a convenient deep bowl, mix flour with cocoa powder, add baking powder, sugar;
- melt the butter and let it cool down a little;
- in a separate container, mix eggs, milk and boiling water, beat a little with an ordinary whisk;
- combine the resulting mass with the dry ingredients, gently mixing the dough with a whisk until smooth.
We line the form with parchment, spread the dough, level it and send it to the oven, preheated to 170 degrees, for 40 minutes. Then remove the mold from the oven and let it cool for 15 minutes, then turn the biscuit onto the grill and carefully remove the parchment. We leave it overnight in the refrigerator.
2. We'll make raspberry jam in the morning. To do this, we wash the raspberries, let the water drain, combine with sugar, and send them to the fire. Bring the berry mass to a boil and let it cool, then rub through a sieve.
3. Whisk cream cheese with sugar. And the cream (well cooled) is whipped separately to strong stable peaks. We combine the whipped cream with the prepared cream cheese, we do it very carefully.
4. Cut the sponge cake into two cakes. We spread most of the jam on the bottom cake, then apply almost the entire cream and cover with a second cake. On top of the second cake, we apply the rest of the jam (which is about 1/3) and cover it with the remnants of the cream. We send it to the refrigerator for at least 3 hours.
5. Now we heat the cream, put the chocolate in them, breaking it into pieces. Mix everything thoroughly until the chocolate melts. The mass should become smooth and shiny. We cover it with cling film and send it to the freezer for 10 minutes. After that, beat the mass until it brightens and has an airy consistency.
6. We take out the cake, cover it with the resulting air mass from all sides and pour the glaze (to prepare the glaze, melt the chocolate, add a small piece of butter to it, mix until smooth). When the cake is cold, the glaze instantly freezes, forming a glossy pad on the surface of the cake and beautiful smudges.
7. Decorate the cake with berries (I have strawberries, currants).
That's it, the cake is ready!
Eat with pleasure!
Calorie content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Strawberries - 30 kcal/100g
- Fresh frozen sweet strawberries - 44 kcal/100g
- Raspberry - 42 kcal/100g
- Fresh frozen sweet raspberries - 50 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Cocoa powder - 374 kcal/100g
- Water - 0 kcal/100g
- Cream cheese with 50% fat content - 349 kcal/100g
- Baking powder - 79 kcal/100g
- Chocolate 70 % - 539 kcal/100g
- Dark chocolate - 539 kcal/100g
- Black currant - 38 kcal/100g
- Blackcurrant, freshly frozen - 44 kcal/100g
- Red currant - 39 kcal/100g
