Description
Chocolate cakes covered with coffee cream and walnuts is a true delight for the sweet tooth. A wonderful dessert without extra costs-great and to the tea party, and for the holiday table.
Ingredients
-
Sugar
200 g
-
Chicken egg
5 piece
-
Potato starch
8 Tbsp
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Cocoa powder
3 Tbsp
-
Leavening agent
1 pack
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Salt
1 pinch
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Vegetable oil
1 Tbsp
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Sour cream
300 ml
-
Sugar
3 Tbsp
-
Coffee natural
100 ml
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Gelatin
2 tsp
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Nuts
150 g
Cooking
Separate the whites from the yolks.
Beat the whites with the pinch of salt until stable peaks.
RUB the yolks with sugar.
Add the yolks to the cocoa and mix well.
Stir starch with the baking powder and combine with egg yolks/cocoa.
Carefully enter the beaten egg whites into the batter and stir with a spatula.
The batter is quite runny, dripping off the spoon.
Pour the batter into greased with vegetable oil form. Bake in preheated oven 30-35 minutes at 180 degrees. I have a form in diameter 22 see
For the cream pour the warm coffee gelatin and warm it up over low heat until dissolved. (I use bystrorastvorimami gelatin, which does not require long soaking.) Remove from heat, cool slightly.
Sour cream (or cream) whipped with sugar.
Add the coffee with the gelatin and whisk/mix the cream. To cool the cream for about 15 minutes, to it was convenient to coat the cake.
Ready cake remove from the oven, cool and cut into 2-3 parts.
Nuts grind convenient way for you is quite large.
Each cake fluff cream, pour nuts.
Assemble the cake and put into the fridge overnight.
Decorate the cake according to your wishes. I sprinkled the sides of the cake with the remaining nuts and top with chocolate and fresh berries.
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