Heavenly dessert with chocolate liqueur

1. 

egg yolk 4 pcs • powdered sugar 2 oz (60 g)

Whisk the egg yolks and sugar into foam.

2. 

egg white 4 pcs

Beat the egg whites until they are foamy.

3. 

water 1.75 tbsp (25 ml)

Mix a little water into egg yolks ...

4. 

flour medium 2 oz (60 g) • baking powder for gingerbread 0.25 oz (5 g)

... flour mixed with baking powder ...

5. 

... and gently mix in egg whites foam.

6. 

unsalted butter • flour medium

Pour the dough into a baking tin (22,5x32,5 cm) greased with butter and floured.

7. 

Bake for 12 minutes at 180 °C.

8. 

semi skimmed milk 1,5% 3 cup (700 ml) • sugar granulated 1.75 oz (50 g) • Chocolate Pudding - powder 3.5 oz (100 g) • cocoa powder 0.75 oz (20 g)

Bring to boil half of the milk with sugar. Stir pudding powder with cocoa into the second half and pour it into the milk. Cook dense pudding and cool it in cold water to room temperature.

9. 

unsalted butter 5.25 oz (150 g) • powdered sugar 2.75 oz (80 g)

Beat butter and sugar together.

10. 

Mix beaten butter with pudding.

11. 

Turn the cake base over and prick with skewer thickly.

12. 

Chocolate Liquer recipe 6.75 tbsp (100 ml)

Pour liqueur on cake base.

13. 

Once the cake has soaked up the liqueur, spread the pudding cream on top. Let it stiffen covered in the cold place (2-3 hours).

14. 

whipping cream (30-33% fat) 2.1 cup (500 ml) • cream stabilizer 0.5 oz (16 g)

Whisk whipping cream with cream stabilizer and spread it evenly on the cream.

15. 

cocoa instant

Sprinkle with cocoa powder, cut off the edges (not necessary) ...

16. 

... and cut into random shapes - large or small cubes, rectangles ...