/ Recipe: Holiday chocolate cakes with icing

Holiday chocolate cakes with icing

Ingredients:
  • Chocolate chips - 180 Grams
  • Unsalted butter - 2 items. Spoons
  • Water - 2 items. Spoons
  • Flour - 1/4 Glass
  • Cocoa - 1/4 Cups
  • Salt - 1 pinch
  • Eggs, room temperature - 6 pieces
  • Sugar - 1/3 cup
  • Vanilla extract - 1 teaspoon
  • Cream - 1/8 Teaspoon
  • Sugar - 1/2 cup (syrup)
  • Water - 1/2 cups (syrup)
  • Powdered sugar - 6 cups (glaze)
  • Water - 1 cup (glaze)
  • Corn syrup - 1 st. Spoon
  • Vanilla extract - 1 1/2 teaspoons (glaze)
  • Food coloring (optional) - 1 pinch (glaze)
Instructions

1. To make syrup, mix sugar and water in a saucepan and bring to a boil on high heat. Cook for 5 minutes until the sugar melts. Remove from heat and allow to cool. Make the dough. Preheat the oven to 200 degrees. Sprinkle the form with oil and veneer with parchment paper. In a medium bowl combine chocolate chips, butter and water. Place in a microwave for 30 seconds. Leave to stand for 2 minutes, then mix until smooth. If the chocolate does not melt, place it in the microwave for another 30 seconds. In a small bowl, mix the flour, cocoa powder and salt, set aside. Beat the egg yolks with a mixer. Add 3 tablespoons of sugar and whisk at medium speed, about 5 minutes. Carefully add the yolk mixture to the melted chocolate. In another bowl, beat egg whites and cream at medium speed. Add 1 teaspoon of sugar and continue whipping. Slowly add the remaining sugar and whip. Add about 1/4 egg whites to the chocolate mixture. Stir and add the remaining proteins. Add flour mix and gently mix several times. Do not mix excessively! Pour the dough into prepared form and bake for 8-10 minutes. The dough can look bulky and uneven, but it will equalize as soon as it cools. 2. After the pie is cooled, grease it with cooked syrup. Cut out pastry cakes to your taste with various molds. You can also cut the cake in half and grease the two halves with a creamy cream. 3. To make the icing, mix the powdered sugar, water and corn syrup in a medium saucepan over low heat. Cooking, stirring, until the sugar dissolves. Remove from heat and mix with vanilla extract and food color if used. Allow to cool for 5 minutes before use. To make a chocolate glaze, add 90 g of melted chocolate in the mixture with vanilla and mix. Decorate cakes with icing on request.

Servings: 8-10

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