Delicious, sweet and chocolate-chocolate. Korzh this cake itself moist and
self-sufficient, but I additionally impregnates liquor because
my family loves cake moisture. I tried to soak
amaretto and Bayliss, but the suit and other
liqueur of your choice.
ingredients:
ingredients:
For the cake:
160 grams of flour
1/2 teaspoon baking soda
1/4 tsp salt
60 grams of dark chocolate
120 milliliters of milk
200 grams of sugar
2 egg yolks
1 egg white
50 grams of butter
1 tablespoon vanilla sugar
For the cream:
200 grams of dark chocolate (preferably about 60-70% cocoa)
200 grams of powdered sugar
3 tablespoons cocoa powder (Nesquik does not fit)
125 grams of cream cheese at room temperature
80 grams of butter
150 grams of fat sour cream (30%)
Preparing the cake. Sift flour with baking soda and salt. We leave to the side.
Chocolate finely chop with a knife or broken into pieces, put in a fireproof dish, add 100 grams of sugar, 1 egg yolk and half the milk.
We
put in
a water bath and stirring
constantly bring to a dissolution
of chocolate and sugar. A mixture of this should thicken slightly. Remove
from the bath and set aside.
Whisk butter with the remaining sugar until smooth. Add the egg yolk and stir again.
Whisk butter with the remaining sugar until smooth. Add the egg yolk and stir again.
In
three stages, a
mixture of flour, alternating with the
remaining milk and 50 ml of water
(flour-milk-flour-water-flour). Add the chocolate
mixture and whisk until smooth.
Protein, beat with a pinch
of salt until stiff peaks. Add to the batter and mix
carefully movements from the bottom
up.
Shape with a diameter 21-23 centimeters grease with butter. Pour the batter into the form and put in a preheated 170 degree oven. Bake about 30 minutes, until a toothpick dry. Take out of the oven and give shape to stand for 15-20 minutes. Then take out the cake from the mold and completely Cools.
Cooking Cream. Break chocolate into small pieces, place in a bowl and put in a water bath. Melt.
Cooking Cream. Break chocolate into small pieces, place in a bowl and put in a water bath. Melt.
Mix the icing sugar and cocoa.
Butter
and cream
cheese in a bowl and put the
mixer, beat until smooth. Combine with the chocolate mixture and cocoa powder
and stir again. Add the sour cream and stir
again. The cream is
ready.
Use it to immediately, as in the refrigerator it is very fast and hard freezes.
Cut the cake into 2 finer. Put half of the dish and at will impregnate liqueur or syrup. Smeared layer of cream and cover the other half of the cake. Impregnate (also optional), and daubed it with cream top and sides of cake.
Give to stand in the refrigerator for 2-3 hours.
Cut the cake into 2 finer. Put half of the dish and at will impregnate liqueur or syrup. Smeared layer of cream and cover the other half of the cake. Impregnate (also optional), and daubed it with cream top and sides of cake.
Give to stand in the refrigerator for 2-3 hours.
Enjoy your tea!
Ingredients: egg yolks, cocoa
powder, flour, sugar, butter, cream, chocolate, eggs