Sufflé cake

for the biscuit:
eggs - four pieces
sugar - 1 cup
flour - 1 cup
butter - for greasing

for the syrup:
sugar - 130 grams
water - 120 milliliters
fruit syrup - one tablespoon

for the soufflé:
cream 33% - 300 milliliters
gelatin - 20 grams
milk - 1 cup
powdered sugar - 1.5 cups

for the glaze:
butter - 50 grams
sour cream - two tablespoons
cocoa - 2-3 tablespoons
sugar - three tablespoons

for the topping:
chocolate - 50 grams
walnuts - 1/2 cup
 

Biscuit

To prepare the biscuit, beat the eggs with a mixer until fluffy, adding sugar in small portions. Then sift in the flour and knead until a homogeneous dough forms. Place the dough into a greased springform pan and put it in an oven preheated to 180 degrees.

Bake for about 30 minutes, until ready. Do not open the oven for the first 20 minutes, otherwise the biscuit will sink. Let the baked biscuit cool for 8 hours, after which cut it into 2 equal layers.

Syrup

To prepare the syrup, mix water with sugar until homogeneous and heat over low heat until the sugar dissolves. Then cool and mix with fruit syrup. Soak the layers with the prepared syrup.

Soufflé

To prepare the soufflé, pour gelatin into a cup of milk and let it swell for about 1 hour. Then place it in a water bath and heat without boiling, until the gelatin dissolves.

Whip the chilled cream with powdered sugar until thick stable peaks form. Combine the whipped cream with the gelatin mixture and mix well.

Cake Assembly

In a mold lined with food foil, in which the biscuit was baked, place one layer. Evenly spread the prepared soufflé on top and cover with the second layer. Place the cake in the refrigerator for at least 2 hours to set.

Glaze

To prepare the glaze, place a small pot over low heat, add sour cream, butter, sugar, and cocoa. Mix thoroughly to avoid lumps and cook until the sugar dissolves.

Topping

To prepare the chocolate topping, grind the nuts in a blender until they resemble peas and mix with grated chocolate.

Decoration

Remove the prepared cake from the mold, pour the prepared and cooled chocolate glaze (to 37 degrees) over it. Then sprinkle it all around with the nut-chocolate topping and decorate with halves of walnuts.