Malakov Chocolate Torte
INGREDIENTS
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Serves: 1 cake 24 cm Ø
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Ingredients:
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approx. 50 ladyfingers
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For the cake:
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125 g (1/2 cup) sour cream
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1/2 cup sugar
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1/2 cup walnuts (ground)
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1/2 cup cocoa
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1/2 cup flour (fine)
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1/2 cooking spoon baking powder
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65 ml (0,1 pt) Canola
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1 egg
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1 egg yolk
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butter (for greasing)
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For the vanilla cream:
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350 ml (0,5 pt) milk
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60 g (1/4 cup) sugar
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30 g (1/8 cup) vanilla custard
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300 ml (0,5 pt) cream (half whipped)
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4 sheets gelatin
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pulp from 1 vanilla pod
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pinch of salt
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For the chocolate cream:
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200 g (1 cup) bitter couverture (at least 60% cocoa content)
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180 ml (0,3 pt) milk
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3 sheets gelatin
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300 ml (0,5 pt) heavy cream (half whipped)
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For soaking:
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250 ml (0,3 pt) sugarwater (water and sugar 1:1 boiled)
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100 ml (0,2 pt) rum
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For the decoration:
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200 ml (0,3 pt) cream (whipped)
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150 g (2/3 cup) shaved almonds (roasted)
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100 g (1/2 cup) orange or apricot jam
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macaroons (or halved ladyfingers)
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