Delicious CHOCOLATE cake with the most delicate filling of SOUR cream is prepared without baking and very easily. Everyone can handle it! the main thing is to use fresh products and sour cream with a fat content of at least 25%.
the ingredients are designed for a cake with a diameter of 20 cm, a height of 7 cm.
Base
380 g shortbread chocolate chip cookies
150 g butter
Base for sour cream:
1. Chocolate cookies crushed into crumbs with a blender. if there is no blender, you can put the cookies in a bag and roll them out with a rolling pin.
2. Pour 150 g of melted butter into the crushed crumbs. Mix it up.
3. The crumb should be well pressed and also easy to crumble. Stir until smooth.
4. Put aside 1/3 of the crumbs, we will use for sprinkling sour cream on top.
5. Pour the remaining crumbs into the form with an acetate film. We level and form the sides. Press the edges with a spoon, tamp the bottom with a glass.
6. Put in the refrigerator for half an hour.
Cream
180 g sugar
60 g wheat flour
2 eggs
500 g sour cream 30 % fat content
10 g vanilla sugar
120 g butter
1. pour 180 g of sugar into a saucepan, add 60 g of wheat flour. Mix it up.
2. Add 2 eggs. Mix well with a whisk until smooth.
3. Add 500 g of sour cream, with a fat content of 30%. Mix and put on the stove.
4. Cook over medium heat, stirring constantly with a spatula.
5. As soon as the mass begins to thicken, change the spatula to a whisk and constantly stirring, bring the mass to a boil. Brew for about 1-2 minutes.
6. Cool to room temperature in a bowl of ice water. Cover with cling film.
7. Add 10 g of vanilla sugar to 120 g of soft butter. Beat at maximum speed of the mixer for about 2-3 minutes.
8. The custard base is also beaten with a mixer, so that it becomes airy.
9. Add the custard base in parts to the oil and beat at maximum speed of the mixer until smooth. It turns out a delicate and airy sour cream.
10. Remove the chocolate base from the refrigerator and transfer the entire cream to the mold.
11. Sprinkle the postponed crumbs on top. Lightly pressing the crumb to the cream.
12. Put in the refrigerator for 6 hours, or better at night.
And in the morning we get a tender cake for breakfast.
Bon Appetit!