Jurgita Vilnius, Lithuania Thank you for visiting my blog! I hope you find here at your own recipes

Products 20 x 26 cm baking tin Biscuit: 2 eggs 100 gr. sugar 130 gr. 2 tablespoons flour milk 1 tablespoon 2 tablespoons oil cocoa souffle: 200 gr. mascarpone cheese 100 gr. natural yoghurt 250 gr. 35% whipping cream 90 gr. sugar (or to taste) 20 g. dark chocolate 30 gr. gelatin biscuits baking. twtg Beat the eggs and sugar with a mixer at maximum power until the mass will double and become creamy. Over 3 times carefully sifted flour admixtures, mixed with cocoa. Bag, to remove dry flour. Admixtures of milk and oil. Approximately 20 x 26 cm. baking parchment paper unfolded. twtg Pour the batter and bake 180 F oven for about 15-20 minutes. After 15 min. We check the cake with a wooden stick - you might have baked. Leave to cool the cake form. Souffle. Pour gelatin in 100 ml. cold boiled water and leave to swell. Whisk the yogurt, mascarpone and half the sugar. Divide twtg the weight by the two bowls. On a water bath dissolved in chocolate, cool and pour into a one-way mass mixing well. Whip the cream until stiff with the remaining half of sugar, divide in half and mix half the chocolate and half the mascarpone / yogurt mixture. Gently stir. On low heat dissolve twtg the gelatine. Again - pour half of the gelatin to the chocolate mixture and the other half - the mascarpone cream. All gently stir. If the cream is very liquid, we support them in the refrigerator until it starts to curdle a little twtg bit (as a creamy) from time to time we mix (neperlaikykite because Sucre pieces when išmaišysit). Cake assembly. Sponge with paper leave form, which kepėme. Baking paper must be on the form walls. Poured on a sponge cake with chocolate souffle. Smoothing of the surface and build in the refrigerator until firm so that you can pour the next layer. twtg When the chocolate souffle freezes - pour on top of mascarpone / cream yogurt (that started to freeze out of the refrigerator that nesustingtų too much). We build in the refrigerator until the souffle finally set. The top can be sprinkled with grated chocolate. Enjoy! PS your creative cake chocolate lovers :) Quite sweet, perfect for a cup of coffee.
Olesta, thank you very much :) i just chocolate poured one cream, 20 gr. enough because it's sugar comes in, it is so sweet enough. And more chocolate, and is not used anywhere :) Just seems to be his lot. TESLA just cocoa. Reply Delete
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Jurgita Vilnius, Lithuania Thank you for visiting my blog! I hope you find here at your own recipes, which over time will not only prepare the perfect dinner or holiday table, twtg but will become one of your favorites recipes notes :) View my complete profile
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