This cake will decorate any festive table and will delight you. It is prepared on the basis of agar-agar and cannot be replaced with gelatin. It is necessary to use a split form with a diameter of 18-20 centimeters. I have a shape of 24 centimeters, so the soufflé layer is lower, but this does not affect the taste.
Purpose: At the festive table
Main Ingredient: Flour / Chocolate / Agar Agar
Dish: Baking / Cakes / Bird's Milk / Sweet
- Chicken eggs - 2 Pieces
- Sugar - 375 grams (75 grams - in a biscuit, 300 grams - in a soufflé)
- Flour - 40 Grams (+ for the form)
- Cocoa powder - 40 grams (20 grams - in a biscuit, 20 grams - in a soufflé)
- Agar-agar - 8 Grams
- Water - 140 Grams
- Egg whites - 2 Pieces
- Butter - 240 grams (200 grams - in soufflé, 40 grams - in glaze)
- Condensed milk - 100 grams
- Bitter chocolate - 180 grams (100 grams - in soufflé, 80 grams - in glaze)
- Vanillin - To taste
How to make "Chocolate Bird's Milk Cake"
Prepare all the ingredients needed to make the Chocolate Bird's Milk Cake. Turn on the oven to preheat to 180 degrees.
Break two eggs into a bowl and add 75 grams of sugar. Whisk everything until fluffy, light. This will take about 6-8 minutes.
Pour flour into a bowl, add half of the cocoa, stir.
Sift the flour mixture through a fine sieve into a bowl of beaten eggs. Using movements from bottom to top, gently mix the mass until a homogeneous dough.
Grease a baking dish with vegetable oil and sprinkle with flour. Pour the dough into a mold and flatten.
Place the pan in a hot oven and bake the sponge cake for 15-20 minutes until tender. Remove from oven, remove biscuit and place on wire shelf. Cool completely.
Pour water into a saucepan and add agar-agar, leave it for 40 minutes.
Add vanillin to soft butter and beat until fluffy.
Pour in the condensed milk and whisk into a fluffy mass.
Sift the cocoa into the whipped butter through a fine sieve.
Melt 100 grams of chocolate in a water bath and add to the cocoa butter.
Whisk everything until smooth and fluffy cream.
Put the swollen agar agar on medium heat and bring to a boil. Add 300 grams of sugar and stir. Bring to a boil and simmer over medium heat for 4 minutes. If there is a culinary thermometer, then the boiling point should be 110-112 degrees. Remove from heat and let cool slightly.
Pour two egg whites into a clean, cold bowl, add a pinch of salt and beat until stiff.
While whisking, add the agar syrup in small portions. Whisk until fluffy.
Whisk in portions of the chocolate cream. Beat until smooth and fluffy.
Line a tray or flat plate with baking paper. Put a ring from a split form, without a bottom, lay out a biscuit. Transfer the chocolate soufflé to the biscuit and smooth the surface. Refrigerate for 3 hours, until solid.
Break the remaining chocolate into a bowl and add the remaining butter. Melt and stir until smooth. Do not overheat or the chocolate coating will flake off.
Remove the cake from the refrigerator and cover it completely with chocolate icing.
Decorate the cake as you like, I sprinkled the nuts in a spiral. Refrigerate dessert for 2 hours. Our Chocolate Bird's Milk cake is ready.
Enjoy your tea!