Ingredients

For the meringue

For cream

For chocolate sheets

To decorate

Features

Description

Meringue: draw on a sheet of parchment drop length of 28-30 cm and they Cover the baking tray. Season with salt and beat proteins. Once they begin to thicken, add the powdered sugar, still beating. In the beaten egg whites, add the sugar and cocoa. Using a pastry bag fill the resulting mass of a drop on the parchment, then align the edge of the shoulder blade. Lightly sprinkle top with powdered sugar and cocoa and bake for 1.5 hours at 110 ° C, leaving ajar the oven to evaporate the moisture. Cream: cream with cinnamon and cloves, boil 2 minutes, then remove the cloves. Pour the chocolate and whisk until smooth. Add the butter and put to cool. Chocolate Sheets: Melt the chocolate in a water bath. When it warms up to 30 ° C (to keep the gloss), pour it into a large sheet of parchment layer thickness of not more than 2 mm. After 2-3 minutes, with a sharp knife cut from the frozen chocolate 2 drops (as a template you can use the meringue). Assembling the cake: place the meringue on a serving plate. The pastry bag with shaped nozzle, pour the cream and meringue to make small rosettes. Cover with a sheet of chocolate and decorate it with small rosettes of cream remaining in the bag. Put on top of the last sheet and sprinkle with cocoa.

Translated by site: wday.ru