for the cake:
chocolate black bitter (56%) 120 g
sugar 75 g
eggs (room temperature) 6 pcs.
for cream:
cream 38% 375 ml
3 tablespoons sugar powder
for decoration:
chocolate grated
Dark chocolate to break into pieces and melt in a water bath or in a microwave.
Raw chicken eggs are divided into yolks and squirrels. First beat with sugar in a lush and light mass for five minutes, then combine with cooling chocolate with a mixer, the speed is medium.
Proteins whip in the foam, too, along with sugar until smooth and shiny mass. Add in the yolk quarter of the protein mass, mix with a spatula, pour the remaining mixture.
Sprinkle the baking tray with vegetable oil, lining with baking paper. Pour out the dough, smoothen, bake for 15 to 18 minutes in a preheated to 175 degree oven.
Bake out, turn over another sheet of paper, remove the top, cool the product and put it on the fridge for half an hour.
For the preparation of cream, whip the cream with sugar powder until obtaining a sticky mass.
Cooled cake cut into several parts, sandwich them with cream using a pastry bag.
Sprinkle the top of the cake with grated dark chocolate.