Autor: Hleb i lale

Plazma Charlotte

Prep Time - 90 min.

Preparation

Turn on the oven to 180 ° C. Put dry biscuit ingredients into one bowl and mix. In another bowl, beat the egg, then add milk, oil, vanilla extract and dry biscuit ingredients and combine everything using a mixer. Pour boiling water into the mixture and stir well.

Line the bottom and sides of the cake mould with the baking paper and pour the biscuit mixture into it. Put the mould into the preheated oven and bake for 40 minutes. When the biscuit is baked (check with a toothpick), take it out from the oven and leave to cool in the mould.Melt black chocolate over the steam and leave it cool to a room temperature, taking care not to cool too much and become solid again. Beat the cream following the instructions on the bag and add the melted black chocolate, sugar and Plazma Ground and mix it all well with the spoon, to combine evenly. Put the mixture into the fridge briefly, to solidify.Remove the cooled biscuit from the mould and cover the mould with a transparent foil. Arrange Plazma vertically along the sides of the mould. Cut the biscuit lengthwise to get two crusts of the same thickness, and then cut the crusts circularly to reduce their diameters by 1 cm (Plazma must stand between the sides of the mould and the biscuit). Place the first crust into the mould and pour a half of the chilled mousse over it. Put the other crust, pour over the rest of the mousse and level it well, using a spoon. Be sure to leave an empty space of about 5 cm between the mousse and the top of Plazma. Place the cake into the refrigerator for 3-4 hours to become fully solid.

Remove the sides of the mould and carefully move the cake onto the service rack, then gently pull out the foil. Wash fresh strawberries, dry them well and arrange along the surface of the cake.