Chess cake

Ingredients - (mass )

06 eggs

01 teacup of cream

2.1 / 2 cup of sugar

2.1 / 2 cup all-purpose flour

3/4 cup of chocolate tea powder

01 heaped tablespoon cocoa

01 tablespoon of baking powder

01 teacup of hot water

Preparation:

Beat eggs with cream and sugar .

Sift the flour, chocolate , cocoa and baking , switch the dry mixture with the hot water , stirring gently .

Bake .

Filling White Chocolate for Filling

ingredients

03 tea cups chopped white chocolate

06 gems

1/2 cup of sugar

01 cup of milk tea

24 grams of unflavored powdered gelatin

1/2 cup of water for tea

02 cups of tea fresh cream

Preparation:

Place the chocolate in a bowl and set aside , beat the egg yolks with the sugar until light .

Put the milk into a saucepan and stir over heat until hot , add the egg mixture and stir.

Bring this mixture to the heat, stirring constantly , until thickened ( but not boil ) .

Dissolve the gelatin in the water bath and stir in the cream.

Add the cream, still hot , over the chocolate , stir until smooth .

Let cool , stirring occasionally .

Whip the cream and mix with cream

Chocolate Mousse for Coverage

ingredients

1.1 / 2 cup chopped semisweet chocolate tea

03 gems

1/4 cup of sugar

1/2 cup of milk tea

12 g unflavored powdered gelatin

1/4 cup of water tea

01 tea cup whipping cream

Preparation:

Place the chocolate in a bowl and set aside.

Beat the egg yolks with the sugar until light .

Put the milk into a saucepan and stir over heat until hot , add the egg mixture and stir.

Bring this mixture to the heat, stirring constantly , until thickened ( but not boil ) .

Dissolve the gelatin in the water bath and stir in the cream.

Add the cream, still hot , over the chocolate , stir until smooth .

Let cool stirring occasionally , beat the cream and mix the previous cream.

Mild to cool before covering the cake .