- For pie: butter - 5 Art. spoons
- cookies - 1 1/2 cups (from about 10 crackers)
- sugar - 2 items. spoons
- salt - 1/8 teaspoons
- For chocolate cream: bitter chocolate - 200 Grams (not more than 70% cocoa)
- fatty cream - 1 glass
- egg - 1 piece
- almonds - 1/2 cup
- Chocolate chips - 1/4 Cups
- For marshmallow filling: gelatin - 1 teaspoon
- water - 1/2 cup
- sugar - 3/4 Glass
- corn syrup - 1/4 Glass
- Vanilla - 1/2 Teaspoon
1. Preheat the oven to 175 degrees and place the pan on the middle rack. Lightly oil the cake pan. Stir all the ingredients for the pie in a bowl and put it in a mold, evenly pressing the dough to the surface. Bake until crisp, 12 to 15 minutes, then cool to room temperature, about 45 minutes. 2. Meanwhile, cook the chocolate cream. Fry the almonds on a baking sheet at 175 degrees for about 5 minutes until the fragrance appears. Cut into large pieces and set aside. 3. Finely chop the bitter chocolate. Put the chocolate in a large bowl. Cream to bring only to a boil in a saucepan, then pour hot cream on the chocolate. Allow to stand for 1 minute, then lightly beat until the chocolate melts and the mixture becomes homogeneous. 4. Lightly beat the egg and a pinch of salt, add to the chocolate mass together with almonds and chocolate chips. Pour the chocolate cream over the dough. Cover the edges of the cake with foil and bake for about 25 minutes. Cool the cake to room temperature until the filling hardens, about 1 hour. 5. Make the zephyric filling. Pour gelatin 1/4 cup of cold water in a large deep bowl and let stand for about 1 minute. Mix the sugar, corn syrup, a pinch of salt and remaining in 1/4 cup of water in a saucepan. Bring to a boil over medium heat, stirring until the sugar dissolves, then cook for about 6 minutes. 6. Beat the gelatin mixture with an electric mixer at medium speed, then gently pour into hot syrup and mix. Increase the speed to high and continue to whisk until the mixture has increased in volume by 3 times and thickens, about 5 minutes. Add vanillin and whip. 7. Place the zephyrinous filling evenly over the chocolate cream so that it covers the entire surface. Put the cake in the fridge for 1 hour, then wrap the oiled film (oiled side down) and put in the refrigerator for 3 hours. 8. Put the cake on a baking sheet. Cover the edges with foil and bake for 3-4 minutes until the zephyr filling becomes golden. Cool the cake on the rack for 10 minutes. With a large knife soaked in hot water, cut the cake into slices.
Servings: 8