Once again, the «Bird’s milk» :), but this time in the form of cakes, which are very easy to do in silicone tins. Gentle air souffle cake with chocolate icing and blend just fine. It happens that after cooking a souffle for «Bird’s milk» smells like raw egg white. If you got a problem, you just need to put the cake in the refrigerator for a couple of hours and the smell disappears.
Egg Chicken — 2
Flour — 0. 5 Art.
Sugar — 0. 5 Art.
Soda — 0. 5 teaspoons
Egg protein — 3
Sugar — 2 \ 3 tbsp.
Chocolate — 50 g
Gelatin — 1 tablespoons with slide
Lemon juice — a couple of drops
Jam — 2 tablespoons
Chocolate — 50 g
cream — 2 tablespoons
1. separate the proteins from the yolks and stir into the dry pot with a pinch of salt in a solid foam. Then small portions add sugar and continue to whip until it dissolves. Lightly beat the egg yolks with a mixer, add proteins and mix gently with a spatula. Then gradually sift the flour with the baking soda and continue to stir paddle.
2. spread the dough in a greased with butter molds and send in a preheated 180 degree oven for 10 minutes. Ready-made biscuits Let cool. Gelatin pour 50 ml of cold boiled water and leave to swell. For the preparation of the souffle, beat whites with drops of lemon juice in a solid foam, then slowly add the sugar. Gelatin warm up on low heat, and stir, bring to a complete dissolution (not boiling). Gelatin is cooled to room temperature and add to the beaten egg whites, continuing to whisk. Divide the mixture into three equal parts, and add a jam.
3. In other melted chocolate in a water bath.
4. A third do not touch. Now we fill our souffle prepared molds. Submits a form in a refrigerator to complete solidification or in the freezer for 20 minutes. At this time, the glaze can be prepared. To do this, mix the chocolate in a water bath, oil and cream. Bring the mixture until uniform and cool to room temperature. When the souffle hardens, remove the cake and pour each cake frosting. I have decorated the cake «chocolate lace.» They make a very easy to do this, put the chocolate in a thin small bag and put the bag in a cup of boiling water for 2 minutes. Then an incision at the corner of the bag and make patterns on parchment paper (you can advance to draw a pencil). When the patterns are ready, put them into the cold for freezing. Frozen «chocolate lace» remove from parchment paper and decorate cakes.