Composition / ingredients
Step-by-step cooking
Step 1:
Step 2:
Beat four eggs with 150 gr. sugar
Step 3:
Add flour, mix well.
Step 4:
Pour the dough into a greased mold.Bake for about 25 minutes.
Step 5:
Rub the yolks of 10 eggs with half of the remaining sugar.
Step 6:
Add milk, flour, mix.
Step 7:
Put on water.the bath, as soon as it thickens, we remove it.Let it cool down.
Step 8:
Add soft butter to the souffle.
Step 9:
Gelatin is heated until completely dissolved.
Step 10:
Whisk the proteins with the remaining sugar into a strong foam.
Step 11:
Pour gelatin, mix.
Step 12:
Mix the proteins with a mass of yolks.Let's cool it in the refrigerator.
Step 13:
Cut the biscuit into 2 parts.
Step 14:
We put a souffle on the bottom one.
Step 15:
Lay the 2nd cake.We put it in the refrigerator overnight.
Step 16:
Melt the chocolate in a water bath, mix with 50g.oils.We coat the cake with icing.
Step 17:
Step 18:
Food, of course, is somewhat dreary when cooking, but you always need to try, otherwise, what kind of life is this – to be afraid of everything.
Fill gelatin with water, about 150 gr. And leave it for an hour.
Beat four eggs with 150 gr. sugar. Fill in the flour and mix well. Lubricate the mold with oil or line it with baking paper. Pour the dough into the mold and bake the biscuit at 180 ° for 25 minutes.
Now it's souffle time. Separate the whites from the yolks. Put the whites in the refrigerator, and rub the yolks with half the remaining sugar. Add milk, then flour and mix. We put a bowl of souffle on a water bath. As soon as it thickens, remove from heat and melt to cool. Meanwhile, we check the biscuit, if ready, take it out of the oven and cool it. Cut it in half lengthwise. Add soft butter to the souffle, you can't melt it, just keep it warm. Gelatin is heated over low heat until completely dissolved. Whisk the proteins with the remaining sugar into a thick foam, pour in the gelatin, mix. Mix both blanks for the souffle and cool in the refrigerator.
On the bottom half of the biscuit, remaining in the form, we spread the souffle, put the second half of the cake. We put it in the refrigerator overnight. In the morning we take it out of the refrigerator. Melt the chocolate bar and mix with 50 gr. butter. Cover the cake with the resulting glaze.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Milk-nut chocolate - 542 kcal/100g
- Nutty chocolate - 580 kcal/100g
- Porous milk chocolate - 506 kcal/100g
- Creamy chocolate - 560 kcal/100g
- Chocolate - 550 kcal/100g
- 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
- 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
- Gelatin - 355 kcal/100g
