Chocolate cakes with mint liqueur

1. Make cakes. Finely chop the chocolate. Place the pan on the middle rack and ra. Ingredients: Instructions

1. Make cakes. Finely chop the chocolate. Place the pan on the middle rack and heat the oven to 190 degrees. Lightly grease the pan and coat with foil, leaving 5-centimeter canopies on all sides. Lubricate the foil with oil. Melt butter and chocolate with brown sugar in a saucepan over medium heat, stirring occasionally. Remove from heat. Add eggs and vanilla, whip. Add the flour, cocoa and salt, stir. 2. Pour the dough on a baking tray and bake for about 20 minutes. Allow to cool completely on a baking sheet, about 1 1/2 hours. 3. Make a mint cream. Chop the white chocolate and put it in a bowl. Bring the cream to a boil in a saucepan over low heat and remove from heat. Pour cream white chocolate in a bowl. Allow to stand for 1 minute, then beat until smooth. Add mint liquor, mint extract, mix, cover and put in the fridge, from time to time stirring, until thick, about 1 hour. 4. Make a chocolate cream. Finely chop the bitter chocolate. Cream bring to a boil in a saucepan and remove from heat. Pour the cream of bitter chocolate in a bowl. Allow to stand for 1 minute, then beat until smooth. Cover and put in the refrigerator, from time to time stirring, until thick, about 30 minutes. Pour the mint cream over the cooled chocolate dough with a thin even layer, smooth with a spatula and place in the refrigerator for 30 minutes. 5. Pour the chocolate cream over the mint cream, smooth with a spatula and put in the refrigerator for 2 hours. 6. Dip large under hot water, wipe dry, and then cut off the edges of the dessert, about 6 mm from each side. Cut into squares, remove foil and serve.

Servings: 10-12