Tort-mouss Three Chocolate


  • Time 3 hours
  • Servings 8 People
Ingredients
Instructions
  • 1 The ingredients are designed to be 24 cm diameter. Heating the oven up to 180 degrees.
  • 2 All the ingredians are worthless! We're making a biscuit. Muku is mixing with cocoa powder. Separately smashing sugar eggs to thick foam. We carefully mix flours with cocoa and egg squirrels to avoid losing mass air. We'll also carefully install the cream oil. The time of the divorced form is to blend the bakery paper, pour the finished testo and drip the oven for 10-15 minutes. Once you're ready, let's get a little chilly, get out of the shape and put it in the bar, let's get some air if it's cold.
  • 3 For SOCOLAD MUSSA, wet in the cold water blanks. Push the mixer with creams (6 table spoons) (400 ml). Separately squirrels up to thick foam. There's chocolate on the water bath. When the mass becomes completely liquid, we add the desirable, we mix it to homogeneity. Let's get off the fire and laugh, let's get a little chilly. We add it carefully to cream. We add sugar (4 table spoons) Gradually and very carefully injecting squirrels. On the bottom of the same exploding form, we're putting a mixture on top of it so that the surface of the musss can be flat once a couple of times a shape on the table. We'll take 40 to 60 minutes to the refrigerator before it's fully cold.
  • 4 FOR THE WORLD MUSSA: Smoke in cold water with villains (2 table spoons). Push the mixer with cream (300 ml) Separately squirrels (4 s) to thick foam. There's white chocolate on the water bath (150 g). When the mass becomes completely liquid, we add the desirable, we mix it to homogeneity. Let's get off the fire and laugh, let's get a little chilly. We add it carefully to the creams. Move. Gradually and very carefully injecting squirrels. We get out of the refrigerator, our already stunned chocolate muss, and over it, we fill the white layer. Also, by hitting the table, we'll level the surface, and we'll take the fridge for 1-5 hours. At the end of this time, we'll get our cake out of the refrigerator, close the latch on the side of our shape, and we'll separate the walls of the pie from the shape of a thin knife (periodically wet blade in the water, laughing the residues of souffle).
  • 5 For gLAZURE: On the water bath, we're wearing chocolates (100 g) and we're adding water to five to six table spoons, we're moving to homogeneous consity, we're getting out of the fire, laughing, we're gonna chill. After we removed our cake from the shape, quickly but carefully distributed the eyeball on the surface of our cake with a knife rounded. We'll put the almond petals on the table.
Nutrition Facts
  • Calories 1221
  • Total Fat 99,6 g
  • Protein 24,1 g
  • Total Carbohydrate 1221 g
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