Description
Chocolate-hazelnut cake, fragrant and juicy, soaked in condensed milk and easy protein foam on top. Hardly anyone will remain indifferent to this treat...
Ingredients
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Sugar
1 cup
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Sour cream
200 g
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Chicken egg
3 piece
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Cocoa powder
1 Tbsp
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Soda slaked vinegar
1 tsp
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Flour
1 cup
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Walnuts
0.5 cup
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Condensed milk
0.5 can
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Cognac
1 Tbsp
Cooking
Grind the nuts.
Mix the yolks, half Cup of sugar, sour cream, cocoa, flour, soda and nuts. The result is a fairly liquid dough, as sour cream. Pour it in a greased form, bake at 180 deg. 30 – 40 minutes (check with a match, if dry, you're done).
Take a wooden stick and make lots of holes on the surface of the baked cake, to the full depth.
Mix a spoon of brandy with condensed milk. Slowly spread the mixture as if pushing it into the holes. The cake turns loose, absorbs very well.
Whisk the whites in a solid foam, then add sugar, whisk a little more.
Spread the whites on top of the condensed milk.
And put in oven for 10 minutes (look on the surface, it should be lightly browned), turn off the heat and leave for 20 minutes. Then take out and cut into cakes.
They come out very juicy, moist, flavorful... well, it's very tasty. Bon appetit!
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