Русский
Український
Deutsch
Español
Français
Italiano
Português
Қазақ
Türkçe
한국인
日本
简体中文
中國人
عربChocolate berry cake
8 servings7 hours
Eggs - 4 pcs., Wheat flour - 100 g, Sugar - 150 g, Vanilla sugar - 1 tea liter, Cream cream - 500 g, Dark chocolate - 100 g, Berries - 200 g
8 servings7 hours
Eggs - 4 pcs., Wheat flour - 100 g, Sugar - 150 g, Vanilla sugar - 1 tea liter, Cream cream - 500 g, Dark chocolate - 100 g, Berries - 200 g
Break the chocolate bar into pieces. 
Melt the chocolate over a low heat or in the microwave. 
Bake the biscuit in advance, let cool, cut into cake cakes. While the biscuit cools, beat the cream. Then assemble the cake, soaked well in cream. Coat the cake with cream on all sides and flatten well, like a mastic. 
Meanwhile, while the chocolate freezes a little so that it becomes less fluid, it is good to wash the belly film and cut out a stencil strip three cm wider than the height of the cake and 2-3 cm longer than the circumference of the cake. 
Place the melted chocolate on the umbilical side of the film and evenly flatten the entire area of the strip. Allow to freeze a little more to elasticity. 
Gently transfer the delicious strip along the area of the cake circumference, chocolate to the cream. Smooth the chocolate and flatten, if necessary, the bumps of the side. Put the cake in the fridge until the chocolate is completely set. 
Carefully separate the film from the frozen chocolate, holding the cake. Decorate the cake with berries and serve at the festive table or tea party! Have a good mood. 