For a mold with a diameter of 22 cm
Recipe:
For thedough:
300 gr prunes
6 eggs
50 gr sugar
40 g starch
5 g baking powder
2 tablespoons chocolate liqueur (optional)
A pinch of salt
For the cream:
250ml + 250ml heavy cream 32-38%
150 gr chocolate (I have 70%)
For decoration: (optional)
8-10 prunes
70 gr chocolate (I have 70%)
1. Prepare the decor in advance as shown in the video.
2. For the cream, pour half of the cream over the chocolate and heat the cream and chocolate over low heat or in the microwave. When the cream is hot, stir the mixture so that the chocolate melts and the mixture becomes homogeneous. Then add the other half of the cold cream and stir everything well until smooth. Cover the resulting chocolate cream with cling film and refrigerate for several hours.
3. For the biscuit, pour the prunes with boiling water for 15 minutes, drain the water and dry with a paper towel. Place the prunes in a blender bowl, add the liqueur and purée the prunes with an immersion blender until smooth.
4. Divide the eggs into whites and yolks. Beat the whites with a mixer with a pinch of salt until stable peaks.
5. Add yolks, sugar, starch, baking powder to a bowl with plum puree. Mix everything with a mixer until smooth and add the whipped egg whites to this mass in several steps. Put the resulting dough in a mold lined with baking paper. Bake the biscuit in a preheated oven at 180 degrees for an hour. Check the finished biscuit with a dry toothpick. Remove the biscuit from the mold, remove the paper and let it cool on a wire rack.
6. Cut the cooled biscuit into three cakes. Beat the cold chocolate cream with a mixer until fluffy.
7. Smear the biscuit cakes with cream. Smear the top and sides of the cake with cream and decorate with cream and chocolate decor. Put the collected cake in the refrigerator for several hours. Enjoy your tea!
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28 мар 2021
