Cream cheese cake with chocolate for Christmas.

Biskvit:

 

200 gr. wheat smooth flour

150 gr. brown sugar

50 gr. cocoa

50 gr. corn starch

one bag of baking powders

150 ml. oil

400 gr. acid sour cream

two tablespoons of rum.

To spill the biscuit:

30 ml.rum

50 ml.milk 

Bacco Cream:

 

500 grams purified mature bananas

one spoon  rum

200 grams  chocolate for cooking

200 ml cream cream

one bundle shlagfix.

Glaze:

100 ml  sweet cream

100 grams  dark chocolate (or chocolate for cooking).

Preparation:

For biscuit, mix flour, sugar, cocoa powder, corn starch and baking powder. Add oil, sour cream and rum and mix with the mixer until you get a homogeneous mixture.

Pour the mixture into a scrubbed and dried mold with a diameter of 24 cm and bake in oven heated to 180 ° C for about 35 minutes. Leave to cool in the mold, then cut the biscuit halfway long, so you get two bark. Return the bottom basket to the mold and sprinkle with half a mixture of rum and milk.

For the cream, chop the bananas in an electric chopper so that you get a homogeneous mixture, preferably without a clump. Stir rum.

Dip the chocolate into steam and mix in bananas. At the end, add a mousse cream with a mildew and mix until you get a uniform mixture.

Place the cream on the bottom biscuit in the mold and fold it up with the upper curd. Sprinkle with the rest of the milk and rum and place in the refrigerator to cool well (minimum one hour).

For the glaze, warm the sweet sour cream almost to the boil and pour over the broken chocolate. Then mix until smooth. Leave to cool down a little and then cover the cake. In the end, you can decorate it as desired (fruit, chocolate ornaments ...).

Note: Since it is free of eggs, the biscuit is sensitive to the displacement. To make it easier, you can split the mixture into two parts and bake two crusts in a baking sheet with a coated mold and then move them without any problem. If you want an even finer and better quality cake, instead of cooking chocolate, use a better quality dark chocolate (chocolate for cooking definitely reduces the cost).

This is a lower cake, so if you want a little larger, dip the cream or add more cream to it ... Or squeeze the cake into a higher (narrower) mold. And, yes - there is absolutely no need to add sugar in the cream, but if someone likes sweeter creams, you can add sugar powder when preparing ... In any case, try the cream during preparation and estimate it yourself.

Course: minimagazin.info /foto coolinarika.