Any cake can become a bento. The highlight of this fashionable delicacy is in the size and form of serving. Today I propose to prepare a chocolate bento cake according to the traditional recipe of the Brownie cake, but we will make it in a mini version and serve it in a special box.
Ingredients
- Flour - 50 g
- Chicken eggs - 3 pcs.
- Sugar - 100 g
- Vegetable oil - 20 ml
- Baking powder dough - 1 tsp.
- Cocoa - 30 g
- Nuts - 30 g
- Milk - 70 ml
- Sugar - 20 g
- Cocoa - 1 tbsp.l.
- Vanilla Extract - 0,5 tsp.
- Cottage cheese - 140 g
- Milk chocolate - 180 g
- Cream (33%) – 200 ml
- Cocoa - 2 art.l.
- Powdered sugar - 20 g
Step-by-step cooking recipe
Separately whisk the whites with half a portion of sugar to steady peaks, the yolks with the second part of sugar - until the mass lightens. Combine the yolk and protein masses, gently mix with a spatula.
Sift flour with baking powder and cocoa. Chop the nuts.
Mix the chopped nuts into the egg-sugar mixture and gradually add the flour. Add vegetable oil, mix well until smooth.
Pour the dough onto a parchment-lined baking sheet and bake in a preheated 170°C oven for 15-20 minutes. Then leave the cake in the oven off for 10 minutes.
Using a round shape of a suitable size, cut out 4 cakes with a diameter of 12-14 cm from the sponge cake.
For impregnation, combine all the ingredients, heat over low heat until the sugar dissolves and cool. Then soak the small cakes.
Prepare the chocolate cream. Melt the chocolate, add cream and cottage cheese, whisk. Add cocoa and powdered sugar and whisk again until smooth.
Assemble a mini-cake, covering each cake with a layer of chocolate cream. The sides and top of the cake are also lined with cream and sent to the refrigerator for stabilization for at least 4 hours. Decorate the finished cake at your discretion.
