Ingredients:<\/p>\n\n\n\n
For the biscuit:<\/p>\n\n\n\n
3 eggs
80 g of sugar
A pinch of salt
30 ml vegetable oil (odorless)
50 ml of milk
80 g of flour
20 g of cocoa
1 teaspoon baking powder
For the caramel:<\/p>\n\n\n\n
150 g of sugar
70 g butter (very cold)
110 g of cream (33-36%)
A pinch of salt
For the mousse:<\/p>\n\n\n\n
100 g of dark chocolate
100 g of milk chocolate
100 g of hot cream (33-36%)
60 ml milk or water
10 g of instant gelatine
For the nail polish:<\/p>\n\n\n\n
150 g milk chocolate (melted)
30 g of odorless vegetable oil
Method:<\/p>\n\n\n\n
Start by preparing the biscuit:<\/p>\n\n\n\n
Beat the eggs with the sugar and a pinch of salt until you obtain a dense and light mass.
Add the vegetable oil and milk, then incorporate the sifted flour with the cocoa and baking powder.
Pour the mixture into a 20 cm pan and bake in a preheated oven at 180\u00b0C for 25-30 minutes.
Once cooked, divide the biscuit into three parts.
Prepare the caramel:<\/p>\n\n\n\n
Melt the sugar over medium heat until golden brown.
Add the cold diced butter, the cream and a pinch of salt. Mix until you get a smooth consistency. Let cool.
Prepare the mousse:<\/p>\n\n\n\n
Melt the dark and milk chocolate together with the hot cream. Let cool.
Soak the gelatin in water or milk, then dissolve.
Whip the cold cream and add it to the melted chocolate. Also add the dissolved gelatin.
Assemble the cake:<\/p>\n\n\n\n
Dip the three layers of biscuit in milk or cream.
Alternate layers of biscuit and mousse in the cake tin and place in the fridge for 4-6 hours.
Prepare the nail polish:<\/p>\n\n\n\n
Melt the milk chocolate and add the odorless vegetable oil.
Pour the glaze over the cold cake and serve it very cold.
Enjoy your meal!<\/p>\n\n\n\n
Thank you for your support! \ud83e\udd70\ud83d\ude18 Remember to rate it from 1 to 10. Enjoy your meal!<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients: For the biscuit: 3 eggs80 g of sugarA pinch of salt30 ml vegetable oil (odorless)50 ml of milk80 g of flour20 g of cocoa1 teaspoon baking powderFor the caramel: […]<\/p>\n","protected":false},"author":2,"featured_media":5102,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-5101","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-1"],"_links":{"self":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/5101","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5101"}],"version-history":[{"count":1,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/5101\/revisions"}],"predecessor-version":[{"id":5103,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/5101\/revisions\/5103"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/media\/5102"}],"wp:attachment":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5101"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5101"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5101"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}