Cake «Dark chocolate with sherry and crispy biscuits»

Butter — 200 g
Dark chocolate — 100 g
Egg — 3 pieces
Powdered sugar — 210 g
Flour — 100 g
Jerez — 1/3 cup
Vanilla — 1 tsp
Dark chocolate — 175 g
Cream — 150 ml
Jerez — 1/4 cup

Chocolate cookies:
Dark chocolate — 120 g
Chocolate corn — 35 g
Flour — 300 g
Soda — 1/2 tsp
Salt — 1/2 teaspoon
Butter — 280 g
Sugar — 200 g
The egg (yolk) — 1 piece
Vanilla — 1 tsp

Heat the oven to 150 ° C. Butter and chocolate melt in a water bath, stirring until smooth. Beat eggs with sugar with a mixer, pour the chocolate-oil mixture and sprinkle in muku.Perelozhite batter into prepared pan and bake for 20-25 minutes, to the point where when you touch the tip of the solid. Cool.
Heat the oven to 180 ° C. Cover the baking tray with parchment paper. Sift the flour, baking soda and salt. The oil whip mixer with sugar (about 3 minutes). Beat egg yolks, add the vanilla. Enter the dry mixture, grated chocolate and grains. Knead the dough testo.Obernite in plastic wrap and send in the refrigerator for no less than 1.5 hours. Roll out on a cutting board and cut it out using molds heart. Arrange on a baking sheet and bake for about 20 minutes until golden brown.

For the glaze:
Cream mix with the sherry put on the stove and bring to a boil almost. Pour this mixture shokolad.Peremeshayte milled until smooth. Put in refrigerator for 15 minutes ohladitsya.Posle completely cooled, beat in a blender and spread across the surface of the cooled cake.
While the glaze is not frozen «glue» cookie across the diameter of the cake. Refrigerate before serving.

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