COFFEE CREAM CAKE

Cake Ingredients:
100 grams of unsalted butter
80 g low protein flour
25 grams of cocoa powder
100 grams of liquid milk
1 egg, beaten off
125 grams egg yolk, beaten off
1 teaspoon brown paste
250 grams egg whites
1/4 teaspoon salt
1/2 teaspoon cream of tartar
200 grams of sugar

Ingredients I:
100 grams of cream powder
150 ml of ice water
50 ml of coffee, cold (2 teaspoons instant coffee and 1 teaspoon of sugar and 50 ml of hot water, dissolve and let cool)
50 grams of dark cooking chocolate, grated cheese grater wear and refrigerate

Ingredients II:
250 grams of cheese mascarpon
100 ml heavy cream, whipped half inflated, chill
100 grams of white cooking chocolate, melted
3 sheets of gelatin, soak, wring it out, the team until late

Processing Method:
Heat the unsalted butter until melted. Turn off heat. Add the flour and cocoa powder sifted. Stir until smooth. Lift.
Heat the milk warm home. Pour a little - a little to the egg mixture. Beat well. Add chocolate pasta. Stir well.
Pour into flour mixture little by little, stirring gently. Set aside.
Beat egg whites, salt and cream of tartar until half fluffy. Add sugar a little as she whipped until fluffy.
Enter the flour mixture little by little into beaten egg whites, stirring gently.
Pour in pan 24x24x4 cm 2 pieces of parchment paper that dialas without smeared margarine. Put larger diloyang been given little water.
Oven 50 minutes with a fire under the temperature of 160 degrees Celsius until cooked. Remove and let cool.
Put a piece of cake into the pan 22x22x6 cm dialas baking paper to thewell.
Take a piece of chocolate cake. Pour ingredients I. Flatten. Cover with another cake. Condense. Set aside.
Materials II: Shake average marscarpon origin. Add white cooking chocolate melted and he whipped gelatin evenly.
Enter whipped cream a little as she shuffled slowly.
Pour into the cake. Chill. Remove from pan. Ornamental.

For 16 pieces