Cake
Description
Delicious baked treat for the whole family. I'll show you step by step with a detailed description of each step. Serve cooled or slightly warm.
Instructions
- 1
Step 1
1. First, you need to bake the cake layer. To do this, melt 100 g of chocolate in a water bath.
- 2
Step 2
2. Let it cool down a bit.
- 3
Step 3
3. Beat the butter with sugar.
- 4
Step 4
4. The mixture should have a creamy consistency.
- 5
Step 5
5. Pour the melted chocolate into the butter mixture. Mix with a whisk.
- 6
Step 6
6. Separate the yolks from the whites. Beat the yolks with the chocolate-butter mixture, and beat the whites until stiff peaks form, adding sugar gradually.
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Step 7
7. Add the sifted flour.
- 8
Step 8
8. Add the beaten egg whites and gently mix the batter with a spatula. Add vanilla extract.
- 9
Step 9
9. The sponge cake batter is ready, light and airy, very aromatic.
- 10
Step 10
10. Grease the pan with butter and dust with flour. Pour in the batter, smooth it out, and bake at 160 degrees for about half an hour, or until done.
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Step 11
11. Leave the finished crust to cool overnight, covered with a towel.
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Step 12
12. For soaking, use cream and liqueur to taste. Place the cake layer in the freezer.
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Step 13
13. Soak the gelatin in milk, add liqueur, and heat over a water bath (see the gelatin package instructions!).
- 14
Step 14
14. I soaked my gelatin for 10 minutes, then heated it until dissolved.
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Step 15
15. Melt the chocolate with butter.
- 16
Step 16
16. Pour in the warm milk with gelatin, mix well.
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Step 17
17. Whip the cream.
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Step 18
18. Combine both mixtures and stir gently.
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Step 19
19. The first layer with dark chocolate is ready.
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Step 20
20. Pour over the cake layer, smooth it out, and refrigerate for 2–3 hours (until completely set!).
- 21
Step 21
21. For the second layer, the process is similar: dissolve the gelatin in milk, add the liqueur. Mix in the melted milk chocolate with butter.
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Step 22
22. Whip the cream.
- 23
Step 23
23. Pour in the gelatin with the chocolate and mix. Combine the whipped cream with the chocolate.
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Step 24
24. Mix thoroughly but carefully.
- 25
Step 25
25. Pour the second layer over the first one—and back into the refrigerator.
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Step 26
26. Similarly, prepare the third layer. Melt the white chocolate with butter, dissolve the gelatin in milk with liqueur, and whip the cream.
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Step 27
27. Combine the cream, gelatin, and chocolate.
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Step 28
28. Gently mix with a spatula.
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Step 29
29. Lay the third layer only after the second layer has completely set. Place back in the refrigerator.
- 30
Step 30
30. Melt the dark chocolate bar for the glaze; you can add a piece of butter, though I didn't, and the glaze turned out perfectly.
- 31
Step 31
31. The chocolate needs to cool slightly, but be careful not to let it thicken.
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Step 32
32. Carefully run a knife around the edge of the cake to release it from the ring.
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Step 33
33. Decorate the cake around the edge with icing.
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Step 34
34. Decorate with any seasonal fruits and the cake is ready!