For the base:
200 g of chocolate
2 tablespoons water
125 g butter
5 eggs
125g caster sugar
1 teaspoon of baking soda mixed with citric acid
For the glaze:
200 g of chocolate
20 g butter
In addition:
200 g apricot jam
200 g cream "Chantilly"
whipped cream, chocolate balls mimosa
Chocolate, water and butter to put in a bowl, dissolve in a water bath and stir. Beat eggs with sugar until foaming. Add half the chocolate. All thoroughly, then add the remaining chocolate, continuing to stir. Combine flour and baking soda and citric acid, and gradually, spoon, spread in the mass, each time beating her. Pour the dough into shape, greased and sprinkled with flour, and bake in a hot oven for 35-40 minutes, without opening it. Ready well cooled cake and cut into 2 horizontal seam.
Heat the apricot jam. Syrup jam impregnate bottom crust and put it apricots. Top cover cream "Chantilly" and carefully cover with second cake. Place the cake in the refrigerator.
Meanwhile, prepare the glaze, melt the chocolate in a water bath with butter. Zaglazirovat cake and decorate it with whipped cream and chocolate chips. Also can be used for decoration balls mimosa, sprinkled with powdered sugar.
200 g of chocolate
2 tablespoons water
125 g butter
5 eggs
125g caster sugar
1 teaspoon of baking soda mixed with citric acid
For the glaze:
200 g of chocolate
20 g butter
In addition:
200 g apricot jam
200 g cream "Chantilly"
whipped cream, chocolate balls mimosa
Chocolate, water and butter to put in a bowl, dissolve in a water bath and stir. Beat eggs with sugar until foaming. Add half the chocolate. All thoroughly, then add the remaining chocolate, continuing to stir. Combine flour and baking soda and citric acid, and gradually, spoon, spread in the mass, each time beating her. Pour the dough into shape, greased and sprinkled with flour, and bake in a hot oven for 35-40 minutes, without opening it. Ready well cooled cake and cut into 2 horizontal seam.
Heat the apricot jam. Syrup jam impregnate bottom crust and put it apricots. Top cover cream "Chantilly" and carefully cover with second cake. Place the cake in the refrigerator.
Meanwhile, prepare the glaze, melt the chocolate in a water bath with butter. Zaglazirovat cake and decorate it with whipped cream and chocolate chips. Also can be used for decoration balls mimosa, sprinkled with powdered sugar.