Chocolate cake

Ingredients for sponge cake:
150 g of whole eggs
150 g of powdered sugar
40 g egg + 20 g sugar crystal
140g plain flour
30 g of cocoa
1 baking powder
Ingredients for the cream:
250 g cooking chocolate
225 g Whipping cream 33%
215 g jam from blueberries or raspberries
Ingredients for the glaze:
250 g cooking chocolate
220 g heavy cream 33%
2 teaspoons rum
Ingredients for decoration:
garnish of chocolate
PROCEDURE:
DOUGH:

whole egg puree soup with powdered sugar, when it is well blended and foamy, add the flour, cocoa, baking powder and blended bijelanjak with crystal sugar, all nicely stirred wooden spoons and placed in a mold for cake (alter, 23 cm) baked at 170-180 degrees 50-60 min When baked allowed to cool.

CREAM:

Boil the cream in a bowl you placed the broken chocolate and pour boiled cream, slowly mixed  to a smooth paste and add  cool (will not be totally compressed it will be a little liquid (but not much .when is sponge-sectional cooled by half a full cake, a little cream, leave for Boots cake, put it on for 3 hours in frigo sad you make the glaze

Veal mousse with pistachio

COMPOSITION:
40dag veal shoulder
8dag prosciutto
10dag pistachio
5dag carrots
5dag leek
5dag onions
2dag parsley
0.5dcl whipping cream
10dag butter
2dag gelatin
spices
Preparation:
For fat fry the veal cut into the shoulder, add cleaned spice vegetables. Simmer until tender. Add spices and remove from heat. Chilled meat blended, add the butter, soaked gelatin and at the end of the treasure blanched pistachios we roughly chopped. In the finished foam add half depressed cream
. Mold choose as you want and it coated with a thin prosciutto fetama that 1/3 overlap, fill to the top of mousse and covered with prosciutto. Place in refrigerator to cool. Serve as a cold appetizer.