Ingredients

biscuit

For cream

For syrup

For chocolate

Features

Description

Cream: lemon and orange zest, pour the cream, a little warm up, add cocoa, boil for 1 minute and add the chocolate. Stir until smooth. Add the finely chopped butter, stir and put a few hours in the refrigerator. Sponge cake: in a baking dish (size 30×40 cm), place a sheet of parchment. Rub the white-4 egg yolks with 30 grams of sugar. Proteins salt and whisk. When they begin to thicken, slowly add 25 grams of sugar and continue to beat until thick foam. Mix the egg yolks with the whites. Continuing to stir, add the cocoa mixture to the flour and then the melted (but not hot!) Butter. The resulting mass is divided into 2 equal parts and bake for 2 turns cakes for 5-7 minutes at 270 ° C. Biscuits cool and free from paper. Syrup: boil 100 ml of water and sugar for 1 minute, cool and add liquor Grand Marnier. Glaze: Boil the milk with the sugar, add the chocolate and stir until smooth. Assembling the cake: Cut each cake in half (you get 4 cake size 20×30 cm). Cut off the excess to square cakes of steel (approximately 20×20 cm). With a brush soaked in syrup well. Then spread a thick layer of cream cakes and put one on the other. Carefully align the top layer of the cream, pour a thin layer of glaze and place in the refrigerator to frozen chocolate.

Translated by site: wday.ru