|For the dough:|
|120 g||flour, (405)|
|1 Bag/n||vanilla sugar|
|For the bottom: (dark Vienna)|
|160 g||flour, (405)|
|40 g||cocoa powder|
|1 Bag/n||baking powder|
|1 bag/n||vanilla sugar|
|For the cream:|
|200 g||chocolate, dark chocolate|
|6 Sheet||gelatin, white|
|1 Port.||chocolate flake|
approx. 1 hour.
/ Cooking/Baking Time:
approx. 1 hour.
approx. 4 hrs.
/ Calories p. P.:
Short pastry base:
From the ingredients, a Pastry and a shortcrust pastry bottom roll, with a cake ring, 28cm diameter, cut out. The soil at 180°C for 20 Min. bake.
The dark Vienna:
Beat eggs with sugar in a water bath (45°C) until fluffy. The mass must have a good level. Flour, cornstarch and baking powder seven. Mix the flour with a wooden spoon (preferably with a hole) carefully, including streaked hair. Butter, boiling hot, slowly breaking in and carefully lift underneath. In a paper-lined Springform cake tin or cake ring with a diameter of 26cm filling. At about 160°C, depending on the oven about 30-40 Min to bake.
The ground once cut. The short pastry base with jam rich once, a 28cm cake ring and fasten the lower half of the Viennese soil.
The chocolate in small pieces and in a bowl in a hot water bath to dissolve.
The gelatin sheets to soak in cold water.
Whip the cream with the sugar and fold. Squeeze the Gelatine on the stove and dissolve. In a large bowl with 1/3 of the cream and the chocolate stirring gently. Now the gelatin and then the remaining cream. The cream on the floors, painting and the cake in the Ring together and chill.
Soak the Gelatine and dissolve. Cream with the sugar and beat in the gelatin mixture. The cake split the 16 pieces and with the cream and the chocolate flakes to decorate.