CHOCOLATE MINT CAKE.

Raw material / spice seasoning:

             Cake Ingredients:
       10 egg yolks
       3 egg whites
       125 grams granulated sugar
       50 grams of cake flour
       1 / 2 teaspoon baking powder
       30 grams cocoa powder
       15 grams milk powder
       120 grams margarine, melted
       1 / 2 teaspoon brown paste
       Filling materials I:
       100 ml heavy cream
       300 grams dark cooking chocolate, chopped
       Filling materials II:
       200 ml heavy cream
       250 grams of white cooking chocolate, chopped
       10 drops of mint essence
       30 grams meises
       Material topping:
       100 ml heavy cream
       100 grams dark cooking chocolate, chopped
       cocoa powder for sprinkling


Processing mode:
1. Cake, beat eggs and sugar until fluffy.
2. Additional flour, baking powder, cocoa powder, and powdered milk as he sifted and mix evenly.
3. Enter melt margarine and chocolate pasta a little bit, stirring gently.
4. Pour diloyang 22x22x4 cm dioles dialas margarine and baking paper.
5. Oven 25 minutes with the temperature 190 degrees Celsius.
6. Split 2 cake. Set aside.
7. First filling, heat the heavy cream. Insert pieces of dark cooking chocolate. Stir until dissolved.
8. Place the cake in the pan 20x20x7 cm dialas aluminum foil.
9. Pour half the filling I. Set aside.
10. Filling II, heat the heavy cream. Insert pieces of white cooking chocolate. Stir until dissolved. Chill. Beat until fluffy. Add mint and meises essences. Mix well.
11. Pour filling over filling II to I. Let the half-frozen. Pour remaining filling I. Cover with cake.
12. Topping, heat the heavy cream. Insert pieces of dark cooking chocolate. Stir until dissolved. Chill. Whisk until smooth. Enter a triangle in a plastic bag.
13. Spray over the cake without the syringe. Sow brown powder.

For 16 pieces