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Mix eggs with salt and sugar for at least 5 minutes.
Add sifted flour, cocoa and baking powder, essence and mix gently.
Peel a bowl (20 cm in diameter) with oil and flour, pour the composition and level.
Put in the preheated oven, over low heat, for 20-25 minutes (test with a toothpick).
Let it cool.
Creams we do them all at once.
We proceed as follows:
- we prepare 3 small bowls in which we put 150 ml of whipped cream and we add in the first white chocolate, in the second milk chocolate and the third bitter chocolate, with milk and the content of the cappuccino sachets.
We put them on low heat, stirring them all so that they do not stick, until they are completely diluted.
Meanwhile, put in a bowl all 3 sachets of gelatin plus 150 ml of water.
Let it hydrate for at least 5 minutes.
When the chocolate compositions are hot but the fire is off, divide in each gelatin.
Stir until diluted and leave to cool.
Mix the remaining whipped cream (the 600 ml).
When the chocolate mixes are completely cooled, divide into each, evenly, the whipped cream and mix lightly in each.
We line a vessel with a diameter of 20 cm with food foil.
First pour the milk chocolate mixture, level and let cool for 15 minutes.
After 15 minutes, take out and pour the mixture with cappuccino and after another 15, the one with white chocolate.
Place the worktop on top by pressing it lightly. Syrup with a few tablespoons of prepared cappuccino and refrigerate for at least 3 hours.
We place a plate on top of the bowl and with a firm movement we turn the cake over.
Gently peel off the foil and then prepare the icing by melting the ingredients over low heat.
Cool by placing the bowl in a bowl of cold water and pour the warm icing over the cake.
Wallpaper the sides with hazelnuts with chocolate and let the cake cool.