I'm used to ask my children what they want as a birthday cake ... Year after year things get complicated ... :-)
ngredients:
For the
cake rolled in chocolate: (click
here for the same jelly cherries)
- 6 eggs
- 120g caster sugar
- 25 gr potato starch
- 60g flour
- 1/2 jar of chocolate spread (click here for the recipe)
For the chocolate mousse:
- 400g dark chocolate
- 80g butter
- 7 eggs
For the sponge middle and below:
- 6 eggs
- 120g caster sugar
- 25 gr potato starch
- 60g flour
For pasta, the head and tail:
For eyes:
Preparation:
Preheat oven to 220 ° C.
Separate the eggs (yolks in a bowl and the whites in another). Blanch the yolks with half the sugar and mix with an electric mixer whites with remaining sugar until meringue.
Mix the two preparations gently.
Then add the flour and starch sifted potatoes.
Mix until well blended.
Place a sheet of parchment paper on a baking sheet. Spread over the prepared dough. Smooth with a spatula so that the level is the same everywhere. Roll out the dough on the whole of the plate so as to obtain the largest possible rectangle.
Bake for 10 minutes.
Just before leaving the biscuit oven, moisten a clean cloth.
Remove tray from oven. Place the damp cloth on the resulting cookie and return them. Remove the parchment paper.
Let cool (5 minutes) and roll out the dough to tarttiner chocolate evenly. Make sure that the thickness of the layer is the same everywhere.
Roll up tightly and place the roll in the baking sheet hour in the refrigerator.
During this time, prepare the chocolate mousse: Melt the chocolate with the butter in a double boiler. Mix well to obtain a homogeneous mixture. Separate egg whites from yolks. Add yolks one at a time to butter-chocolate mixture and up the whites. Fold the egg whites to the mixture before. Place the mousse in the fridge for at least half an hour.
Line a bowl with cling film.
Prepare a new cookie as the first:
Preheat oven to 220 ° C.
Separate the eggs (yolks in a bowl and the whites in another). Blanch the yolks with half the sugar and mix with an electric mixer whites with remaining sugar until meringue.
Mix the two preparations gently.
Then add the flour and potato starch with a sieve.
Mix until well blended.
Place a sheet of parchment paper on a baking sheet. Spread over the prepared dough. Smooth with a spatula so that the level is the same everywhere. Roll out the dough on the whole of the plate so as to obtain the largest possible rectangle.
Bake for 10 minutes.
Take it out of the oven and turn it over to remove the greaseproof paper layer. Let cool.
Then proceed to the assembly:
In the bowl with cling film, upholster walls of the slices of cake rolled with chocolate. Try to cut slices of identical thickness.
Pour half the chocolate mousse. Cut pieces of the second cookie to make a floor in the middle of two layers of chocolate mousse. Pour the rest of the chocolate mousse and finish with a cookie drive. If necessary, trim the edges with a sharp knife.
Do take at least 4 hours or overnight.
Turn the bowl on a large plate, and add the legs in soft sandwiches, head eye candy or smarties and tail.
Keep in the fridge until you serve it.
