Cake "Mysterious night"

Description

This delicious, super-chocolate cake is one of adore in my family. Tender, moist porous texture and delicious brewed chocolate coffee cream! Dessert impresses with its rich, festive taste! In its preparation there is a small secret, but rather the ingredient that adds a touch of mystery and makes the cake fancy! It is not mandatory for impregnation, the cake is soft and juicy! Often it is prepared, accurately even cream! From the my favorite "Crazy cakes."

Ingredients

Potatoes

3 piece
Chicken egg

2 piece
Milk

200 ml
Butter

130 g
Dark chocolate

110 g
Sugar

1.5 cup
Flour

1.5 cup
Cocoa powder

2 Tbsp
Leavening agent

1 pack
Lemon juice

1 tsp
Vanilla sugar

1 pack
Cream

100 ml
Milk

300 ml
Dark chocolate

100 g
Sugar

120 g
Butter

130 g
Flour

4 Tbsp
Instant coffee

1 tsp

Cooking

Peel the potatoes, cut into small cubes and boil until tender. 3 raw and peeled the potatoes approximately 200g in weight. The water is not salt! To change the water completely, mash potatoes well.

In a separate saucepan, break the chocolate, pour 50 ml of milk and heat until dissolved.

In the bowl of a blender (chopper) put the warm potatoes, chocolate mixture, add remaining cold milk, add vanilla sugar, beat in a homogeneous mass.

Add the eggs, softened butter and lemon juice, again whisking.

In a separate bowl mix sifted flour, sugar, baking powder and cocoa powder.

The resulting dry mixture pour chocolate potato mixture. Mix well with a spoon, to avoid lumps.

Put the dough in greased with vegetable oil form with oiled paper for baking. Flatten. The diameter of my form 26 see Put in the preheated oven and bake at 180 degrees for 50 minutes.

While baked cake, prepare the chocolate cream with a light coffee shade: chocolate to break into small pieces, pour cream, add sugar. Add coffee to pre-dissolve in 50 ml of hot milk. Put on fire and melt until smooth.

In a separate bowl pour the remaining milk (250 ml), gradually add flour, whisking constantly to avoid lumps. Pour the milk mixture into the hot chocolate, stirring constantly. Cook until thick, constantly mixing the cream with a spoon. As soon as the cream thickens, gradually add the butter in small portions. Put a piece of butter, dissolved, and so to enter all butter (130g), remove from heat. Cool and cool.