Chocolate pudding cake

Method

1. 01

   I love making chocolate cakes with pudding cream. The recipes just come to mind lately. I want to share one of these cakes with you. I think you'll like it, too.

2. 02

   So we're going to need the following products for the cake.

3. 03

   We swell the eggs at maximum speed, 1 minute, while adding 3 tbsp of hot water. Nothing happens, eggs don't boil. It's such a lush foam. Add sugar with vanilla sugar, whipp another 2 minutes.

4. 04

   Then mix flour with baking powder and cocoa. Add flour to the eggs, stir at the minimum speed of the mixer or manually with a spatula.

5. 05

   Let's get the uniform ready. I use a shape with a diameter of 26 cm. Sweat the bottom with baking paper and spread with oil, it is better to use silicone parchment, it is not required to lubricate. We don't lubricate the side of the shape. Pour the dough and bake at 180 degrees 25-30 minutes, until dry skewer.

6. 06

   This is the kind of biscuit we make, let it cool.

7. 07

   While the biscuit cools down, make a cream, or rather cook the pudding as it says on the package. That is, stir it with milk and put it to cook on a slow fire, or you can do it in a microwave oven (boil for 2 minutes, 3 times). When it thickens, we cover it with food film and put it to cool.

8. 08

   For this cake, I also decided to make a layer of jelly. We'll dilute a bag of dry jelly in a glass of any juice, my recipe uses cherry. Look at the composition. If jelly on agar - it can be boiled, and if on gelatin, then it can not be boiled, it is enough only to dissolve in warm juice. Here's jelly on agar.

9. 09

   We will put it on fire, bring it to thickening when stirring, pour 26 cm into the form (I had another free one). I put paper on the form so that it would be easier to take off. Let's cool it down.

10. 10

    Our biscuit is already cold, we'll cut it into 2 pieces. I'll impregnate them.

11. 11

    Our jelly's cold, we'll turn it over on the crust, we'll take the paper off.

12. 12

    We put our cake together with jelly in the form.

13. 13

    Now we're making cream. We're whipping cream. I have 21% Rama (this is a special vegetable cream for whipping). Milk cream should be well chilled and have a fat content of at least 33%.

14. 14

    Now, previously boiled and cooled at room temperature, we combine the pudding with soft oil, whipp it well. The oil and pudding should be the same temperature so that they do not dissect when whipped.

15. 15

    To the resulting whipped mixture, add whipped cream, carefully connect with a spatula. It's a lush cream.

16. 16

    Gelatin should be poured with water, about 1/4 cup. We let it swell and put it on the fire, it cannot be brought to a boil, only stirring to dissolve. Let the gelatin cool slightly and warmly inject into the cream, it will immediately become more liquid. We split the cream in half and pour one half on the crust.

17. 17

    We'll put another cake on our cream and pour the rest of the cream. We'll put it in the fridge. I had it last night.

18. 18

    We'll decorate next day. We're taking chocolate and butter. We'll put it on a water bath.

19. 19

    Body chocolate poured into a coselephane bag, close it and cut off the tip.

20. 20

    We're drawing them patterns or stripes, like I'm in the photo.

21. 21

    You can make a grid.

22. 22

    I decorated the side with chocolent, and the top with pistachios. Have a nice tea.

23. 23

    So I did this to the Chocolette, take the tape, measure the circumference of the cake, and measure the height. Cut the right shape. Clean chocolate melt in the bath, smear the ribbon, wait a little (about 7 minutes). Apply the ribbon to the sides of the cake, put in the refrigerator for a short time (for 30 minutes). Then take the tape off. If you do not have such a tape, you can cut it out of baking paper, glue it with tape, and do all the operations described above. You'll get a smooth chocolate curb.

24. 24

    The cake is very tasty.

25. 25

    Another photo of chocolate pudding cake.

26. 26

    And more...

27. 27

    Photo of a portion of cake.

28. 28

    Another one.