Ingredients:
- 225 g of black chocolate,
- 6 eggs,
- How much salt can be caught with a finger,
- 125 g of butter,
- 500 g of frozen chestnut puree,
- 2 tablespoons of rum
For attachment:
- 100 g of black chocolate,
- 250 g cream,
- some extract vanilla
Preparation:
Heat the oven to 180 degrees Celsius.
Divide the whites and egg yolks into separate pots with a little salt shake the whites until they get the shape of snow.
In the next tray shake egg yolks, chopsticks and butter. In the composition slowly shoot half the whites of eggs, smoked oats and melted chocolate.
All together mix and add the remaining egg whites.
Cake the cake dip with butter and wrap it with baking paper and make up the paste.
Pipe the cake from 40 to 60 minutes.
Note: The cake must remain soft in the middle if checked with a knife whether it is ripe cake - the knives should be clean.
Take the cake out of the mold and let it cool, and then prepare the glaze. Grind the chocolate and rinse in steam.
Fill with butter, add a few vanilla extract points and mix until the monochrome gingerbread is made.
While the composition is still hot, pour over the cake, decorate with chestnuts, chocolate or candy.
Enjoy .