Cake Noir
How to cook Cake Noir
Step 1
Bring the puree to a boil, add sugar with pectin, mix well and boil for 2-3 minutes. Pour into molds and freeze.
Step 2
Boil the syrup from sugar and water to 118 degrees, pour in a thin stream into the whipped yolk. Whip until cool. Melt the chocolate, bring 200 g cream and vanilla to a boil and combine with chocolate, beat with a blender. Add beaten egg yolks and melted gelatin. Separately whip 400 g of cream. And combine with chocolate mass.
Step 3
Beat sugar with eggs, combine with flour, cocoa (previously sifted) and almond powder until thick foam. Bake at 180 degrees for 10 minutes.
Step 4
Water, glucose, sugar and bring to a boil, add sifted cocoa, boil for 2-3 minutes. Remove from heat and add melted gelatin and gel. Punch with a blender, strain. Let it brew for at least 7 hours.
Step 5
Pour the mousse into the mold, spread the coolies, again the mousse, the biscuit. And put it in the freezer. When the cake hardens, cover it with glaze and decorate
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