Cake «The food of the devil»

Cake «The food of the devil»

We will need these ingredients:

For the dough:
• 100 g dark chocolate
• 175 ml of boiling water
• 175 g butter (softened)
• 300 g of light brown sugar
• 3 eggs
• 175 ml sour cream
• 1 hour. L. vanilla extract (sachet of vanilla sugar)
• 300 g flour
• 1 1/2 hours. L. baking soda

For the cream:
• 2 protein
• 500 g of sugar
• 300 ml of water
• tartar / citric acid

Utensil:
• 3 shallow silicone mold with a diameter of 20 cm
• Sugar Thermometer

Cooking method:

How to cook cakes:
1 Break the chocolate into pieces, put them in tolstodonnuyu saucepan and pour boiling water. Carefully stir over low heat until smooth and thick mixture. Allow to cool slightly.

2 Whisk the butter into the soft ground. By adding the sugar, then the eggs one by one, continue beating until the cream. To mix the cooled dark chocolate.

cake-the-food-of-the-devil

3 Stir in the sour cream jar with vanilla sugar. Sift flour with soda. One by one, add a small amount of flour and a little sour cream, carefully rubbing cream into the chocolate until all of the products will not be used, and the dough will not be uniform.
4 Spread the batter evenly in molds and bake for 25 minutes. Briefly leave cakes in bulk, and then turn on the grill and leave until cool.

cake-the-food-of-the-devil

How to cook the cream:
5 Whisk the whites into a thick foam. In a saucepan with a measured volume of water Stir in sugar. Heat, stirring, over low heat until sugar is dissolved.
6 Boil, without stirring, and simmer until the syrup reaches a temperature of 118 ° C on a sugar thermometer. If the latter you do not have a little drip of syrup in cold water. The syrup is ready when you can roll a soft ball of its cooled drop. Remove the finished syrup from the heat, add a pinch of cream of tartar or citric acid and stir until it becomes cloudy.

cake-the-food-of-the-devil

7 Pouring syrup in a squirrel, do not stop beating until the cream is thick and will not lose its glossy sheen.
8 Spread the cooled cream, two cakes, put them on top of each other, cover a third. Now spread the top and sides of the product remaining cream. If desired, garnish with chocolate curls cake or mint leaves.

cake-the-food-of-the-devil

cake-the-food-of-the-devil

About the dish:
Yield: 1 cake of 3 cakes
Preparation time: 20 minutes -for the cake, 30 minutes — Cream
Preparation time: 25 minutes
The temperature of the oven: 190 ° C
Cake will enchant you with a chocolate biscuit and a soft, almost marshmallow cream. Use only high-quality dark chocolate to achieve a seductive effect.

Food of the gods:
Juicy, soft, darkest of all the chocolate cakes in America is called «food of the devil» and consider it the antithesis of the other classic local pastries — light and ideally air cake «The food is of an angel.» Wet texture that distinguishes this product from other chocolate baking, partly comes from the boiling water, which is used instead of milk. Smetana also plays a role in a soft and airy dough structure.

Cream as a weakness:
Cream used is different from the traditional icing, fondant cream or oil. Due to the high sugar content it is more like a marshmallow, sweet soft middle, because the cream is covered with a thin crispy crust.

The origin of the cake «The food of the devil»:
The first time the cake recipe is released in America in the far 1905, moreover, it is up to this time does not lose its commonplace. Usually, chocolate and cream are made, besides just the contrast of white cream to dark chocolate shortcakes gives the product an excellent overall appearance. In the oldest variations of the recipe used instead of chocolate cocoa powder, but it attaches Korzh another, less intense flavor.

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