Composition / ingredients
Step-by-step cooking
Step 1:
Ingredients for cakes.
Step 2:
Eggs are divided into whites and yolks. Proteins are sent to the refrigerator, we will need them a little later.
Step 3:
Beat the soft butter with sugar until fluffy. Beat thoroughly, so that the sugar would dissolve as much as possible.
Step 4:
Add the yolks and beat thoroughly again.
Step 5:
Sift the flour and add it to the oil mixture.
Step 6:
Knead the dough.
Step 7:
On baking paper, we form 2 cakes into the size of the mold in which we will assemble the cake (I have a 22 cm shape, but more will do).
Step 8:
Bake in a preheated 230 C oven for about 10 minutes, be careful everyone has a different oven, watch out for readiness (I was slightly distracted, and in 10 minutes my edges have already browned decently). We take the cakes out of the oven, trim them to the size of the mold and leave them to cool, the cakes turn out to be fragile.
Step 9:
Ingredients for souffle.
Step 10:
Soak the agar in 140 ml of water and leave for a few hours.
Step 11:
Beat the soft butter with condensed milk and vanilla tincture into a fluffy mass, set aside (do not hide it in the refrigerator).
Step 12:
After a few hours, we put the water with agar on the fire and bring it to a boil. Stir constantly so that the agar completely dissolves. Boil for a minute and add sugar.
Step 13:
Constantly stirring, bring the syrup to a boil, the sugar should completely dissolve when the mass increases and strongly bubbles, remove from the heat. Let the syrup cool down somewhere to 80C (the temperature is not important, just leave the syrup for 5-10 minutes).
Step 14:
Whisk the proteins to a fluffy mass, pour in lemon juice and whisk until dense.
Step 15:
Constantly whisking, pour in the cooled syrup in a thin stream. The mass will greatly increase in volume.
Step 16:
Add butter cream to the whipped whites in parts and mix with a mixer at low speed. When all the buttercream has been injected, the souffle is ready.
Step 17:
We spread the cake on the bottom of the split mold, pour half of the souffle on top, spread the second cake and the remaining souffle. The cake is sent to the refrigerator for freezing for 2-3 hours.
Step 18:
When the souffle has caught on top, you can prepare the glaze. To do this, melt the chocolate with butter, let it cool down a little and pour the cake on top and send the cake to the refrigerator again.
Step 19:
We release the frozen cake from the mold, for this it is necessary to walk along the sides with a knife.
Step 20:
Here is such a cake obtained in the section! Bon appetit!
Despite the fact that there are many steps, the cake is prepared very easily. The most important thing is to soak the agar in advance, so as not to wait for it to infuse. Perhaps some will be confused by the amount of sugar in the souffle, I was personally confused, but I was afraid to reduce it, in the end the cake turned out very tasty and not at all cloying, the glaze of dark bitter chocolate played well, it sets off the sweetness of the souffle.
Caloric content of the products possible in the composition of the dish
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Condensed milk with sugar - 324 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Water - 0 kcal/100g
- Lemon juice - 16 kcal/100g
- Bitter chocolate - 539 kcal/100g
- Egg yolks - 352 kcal/100g
- Egg whites - 44 kcal/100g
- Agar-agar - 301 kcal/100g
- Vanilla tincture - 250 kcal/100g
