cake

Description

Homemade treats for tea. When buying a dessert at the store, it seems impossible to recreate it at home. And then, armed with a recipe and all the ingredients, you diligently follow each step, but the result is frankly disappointing. I think every cook has been in such a situation at least once. This recipe won't let you down—it's easy and simple to make.

Instructions

1. 1

   Step 1

   Break the chocolate into pieces by hand and mix with water, melt in a microwave or over low heat, then cool.

2. 2

   Step 2

   Separate the egg whites from the yolks. Place the yolks in a bowl and beat them with 2/3 cup of sugar and a pinch of salt for about 5 minutes.

3. 3

   Step 3

   Pour the yolks into the cooled chocolate and gently fold in with a spatula.

4. 4

   Step 4

   Beat the egg whites in a separate bowl with a pinch of salt until stiff peaks form, then gradually add 2/3 cup of sugar.

5. 5

   Step 5

   Gradually combine the egg whites with the yolks and melted chocolate, gently stirring from top to bottom with a spatula.

6. 6

   Step 6

   Line 4 baking pans with parchment paper and spread the prepared biscuit batter evenly into them. Bake one at a time in a preheated oven at 175°C for 15–18 minutes. Once baked, dust the biscuit layers with cocoa powder, cover with baking paper, flip them over, remove from the pans, and let cool. Then place the cake layers in the freezer for 1 hour.

7. 7

   Step 7

   Whip the cream with powdered sugar and liqueur until stiff peaks form.

8. 8

   Step 8

   Place the first biscuit layer in the pan with the cocoa side facing up and spread with cream, then add the next layer, and so on. Refrigerate the cake for at least 2 hours, decorate with grated chocolate, and then serve.

9. 9

   Step 9

   Ready. Serve at the table.