EXTRA CHOCOLATE CAKE

Ingredients:

biscuit bark
9 yolks
180 g of sugar
180 g of butter
180 g of dark chocolate
200 g of fried minced hazelnuts (pistachio or almonds)
50 g of grilled biscuits (eg Lotus, honey)
70 ml of dark rum

1 teaspoon of baking powder
cinnamon, vanilla, allspice
9 whites + little salt + teaspoons of lemon juice
baking powder
300 ml of milk
100 ml of cocktail of dark rum and chocolate liqueur
2 tablespoons Milka Choco Drink
teaspoon vanilla

cream
600 ml cooking cream
600 ml of milk
100 ml of baileys or chocolate liqueur
150 g of dark chocolate
100 g of white chocolate
3 puddings (chocolate, hazelnut, rum pancake or nougat premium)
100 g of starch flour / density
150 g of sugar
125 g of butter
2 cups (400 ml) cream for whipped cream (30% m.m.)
1 packet of gelatin

glaze
100 g dark fabric
3-4 tablespoons of oil
optional white cobbles for cake
chocolate ring
200 g of dark envelope
Preparation

First cook the cream: in the part of the milk with a copper, develop sugar, gustine and pudding. At the top, liquor and the rest of the milk melt chocolate, then boil thick cream! Transfer to a large bowl, cover the surface of the cream with a transparent foil and put on cooling.
Boil all ingredients for topping and put on cooling while cooking biscuits:
Squeezed ground biscuits in rum. Melt butter and chocolate, mixing a little chill (a minute - two). Foamed out of the yolk with sugar and vanilla, mix with boiled molten butter with chocolate, soaked biscuits and minced hazelnuts with baking powder and cinnamon. You can also add a little allspice blend of spices (or spice for gingerbread), a great cheese in this cake.
Stretch the solid (but not stiff) snow of the whites with the salt of salt, add the lemon juice and beat until the snow becomes shiny and dense. It is easy to mix it with a cook in a mixture of yolks (firstly, we facilitate the mixture with a spoon - two snow, then mix the rest). Divide into 3 equal pelvis. Cover the bottom of the round molds with baking paper (diameter 26 cm), carefully smear the mixture. Bake each biscuit in a heated oven at 165 * C for about 20 minutes.
Place the first biscuit on the tray, gently soak it. As the dressing is absorbed, mix the foamy butter and combine it with a chocolate cream. The gelatin prepared according to instructions from the package is dissolved and mixed in the cream. Pour the sweet cream into the whipped cream, stir in the cream with the cooker. Separate a small part for decorating and coating around cakes, dividing the remainder into 3 equal parts.
Fill the bark, cover part of the preserved cream around the cake and smooth with a spatula immersed in boiling water. Place in the refrigerator for several hours, preferably overnight. Dip the envelope with glaze oil and spill over the cake, smoothen it. Decorate with rose, again return to the fridge to harden.
For the chocolate ring, dissolve the coinver (on steam) and walk on two baking tape strips, previously measured to match the dimensions of the cake. Place them in the fridge to harden, then carefully carefully press the center of the tape on the cake and gently with the two hands gently with the edges of the cake. Repeat with another tape, store in the refrigerator for approximately 30 minutes. Remove the baking paper and that's it!