Description
Moist chocolate cake with light sour plum and creamy souffle. A simple, beautiful dessert will look great on the holiday table.
Ingredients
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Flour
250 g
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Sugar
120 g
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Cocoa powder
4 Tbsp
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Soda
1 tsp
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Milk
300 ml
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Vegetable oil
5 Tbsp
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Prunes
20 g
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Cream
500 ml
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Powdered sugar
100 g
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Vanilla sugar
0.5 tsp
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Gelatin
1 pack
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Dark chocolate
50 g
Cooking
Sifted flour, cocoa powder, sugar, soda, mix.
Prune puree them in a blender
Pour in the milk. Mix. I have sour milk. Empirically found that with sour milk cakes tastier.
Add the vegetable oil and prunes
Pour the dough into the form (22*22 cm) and put in a preheated 180 degree oven for 40-45 minutes
The cake turns out very moist and chocolate. I'm a biscuit cooked in the evening, he spent the night in the fridge.
400 ml cream, beat with powdered sugar until stable peaks.
In the remaining 100 ml add gelatin and heat, stirring until dissolved. Slightly cooled and a thin stream pour in the whipped cream. Stir. Ready weight put in the cake, even out and put into the fridge to solidify.
I have instant gelatin, so froze in the fridge for 1.5 hours. Cut into pieces a La carte.
Before serving, decorate with melted chocolate.
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