Ingredients

For the mousse

For the bottom layer

For chocolate sheets

To decorate

Features

Description

Mousse: Dissolve in a small amount of cold water 65 grams of sugar, add the lemon juice and bring to a boil. Constantly wet the brush the inner surface of the pan to the sugar crystals settled and caramel sauce is not going on the walls. When the caramel becomes brownish-red, put the pan in cold water. Add butter, cream and chocolate, stir and let cool. Then mix with the yolks. Proteins salt and whisk. When they begin to thicken, gradually add the remaining sugar. Put the whites into the chocolate-caramel mixture, stir and put 2 hours in the refrigerator. Bottom layer: Melt the chocolate in a water bath, cool to room temperature and pour them pralines. Add crushed cookies, stir and place on parchment or in the form of a suitable size. Trim edges to get a rectangle 16h20 cm, and put in a cold place to harden. Chocolate Prices: see. Cake recipe «drop.» Assembling the cake: Place the bottom layer on a serving plate. Using a pastry bag with a nozzle shaped lay him mousse wavy lines and cover with a sheet of chocolate. Top — again a layer of mousse and the next sheet. The topsheet leave blank — for decoration. Decoration: Cut two strips of paper width of 4 cm. One lay on the edge of the cake, the other — at a distance of 4 cm from it. Sprinkle with powdered sugar between the strips, then gently slide the strips, covering of powder, and sprinkle with cocoa vacant seats.

Translated by site: wday.ru