Cream in chocolate

Category: Confectionery
Cream in chocolate

Ingredients

Biscuit
Wheat flour 1 tbsp. = 250ml
Oat flour 3 tbsp. l.
Sugar 0.8 tbsp.
Milk 0.5 tbsp.
Chicken egg 1 PC.
Lemon juice 1 tsp
Soda 1.5 tsp.
Vegetable oil 2.5 tbsp. l.
Cinnamon on the tip of a knife
Boiling water 0.5 tbsp.
Cream
Yogurt (homemade) 200 ml
Powdered sugar 2 tbsp. l.
Condensed cream 1.5 tbsp. l
Gelatin 10 gr.
Water for dissolving gelatin 40 ml.
Glaze
Bitter chocolate 120-130 gr.

Cooking method

  • We combine all the ingredients for the biscuit, except for soda and boiling water. Oatmeal was ground from oatmeal itself. We introduce soda. Pour boiling water, stir. And we bake. I baked in the Mystery MCM-5014 multicooker for 20 minutes. In fact, it is better to reduce the proportions for the biscuit by a third, because it is the third of the biscuit that I have left after preparing these cakes.
  • Cream in chocolate
  • Cream in chocolate
  • We dissolve the chocolate (90-100 gr). I did it on a steam bath in a Brand 37501 multicooker
  • Cream in chocolate
  • Lubricate the forms with chocolate. It would be nice to do this in an even layer, so that later on in thin places the chocolate will not be damaged when removed from the molds. We send the forms to the refrigerator. After the chocolate has hardened, another thin layer can be applied. I didn't, but in vain, then I had to patch up the cracks, and the appearance of the cakes deteriorated
  • Cream in chocolate
  • Cut out the shapes we need from the biscuit
  • Cream in chocolate
  • Fill the gelatin with water (as always, I did it with boiling water). Whisk yogurt with icing sugar and condensed milk. Introduce gelatin in a trickle, continuing to beat. Pour the cream into molds. Put a biscuit on top of the cream. And we send all this to the refrigerator for about half an hour.
  • Cream in chocolate
  • We dissolve the remaining chocolate and cover our pies with it over the biscuit. And again we send them to the refrigerator for an hour or two
  • Cream in chocolate
  • We carefully remove the cakes from the molds
  • Cream in chocolate
  • Cream in chocolate

The dish is designed for

8 cakes

Note

The cakes are very tasty and tender

Just don't repeat my mistakes:
1. Do not use deep straight shapes, rather shallow and rounded
2. Apply chocolate evenly and after hardening, apply another thin layer

And then I spoiled my pies so much that I thought for a long time whether it was worth laying out this recipe at all But these pies are very tasty, and suddenly someone will like it, so I decided "let it be" Do not scold just too much

Olesya425
Happy New Year! With new recipes! The cake is interesting. I will definitely try.
Manna
Olesya425, thanks for your attention to the recipe and congratulations!

Olesenka, happy New Year! May this year please and inspire !!!

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