Chocolate egg

Description

10 years ago I found one well-respected English cooking magazine recipe of the cake "Chocolate bomb". He liked all of my family, and I made this dessert a few times when trying to impress guests. For gift I have modified it into a chocolate "egg" and adjusted the recipe to suit the taste of the recipient. And I give him an amazing and beautiful woman I was lucky enough to make friends this year, Marina (gerardina).

Ingredients

Dark chocolate

150 g
Butter

250 g
Sugar

225 g
Chicken egg

4 piece
Flour

225 g
Leavening agent

2 tsp
Almonds

100 g
Cocoa powder

3 Tbsp
Milk

1 Tbsp
Vanilla essence

2 tsp
White chocolate

250 g

Cooking

1. Preheat the oven to 160C. Grease two small round baking dish with oil on the bottom of each to lay out the circle of baking paper.

2. Chocolate break up and place in pan, add 25 g of butter. Put the saucepan on a steam bath so that the bottom is not touching the water, and the water in the lower pan quietly seething. Melt the chocolate and stir.

3. The remaining oil whisk with sugar.

4. Add the eggs one at a time, then the flour, baking powder and 85g of almonds.

5. Divide the resulting mass into two parts. To first add the cocoa powder and a spoonful of milk, and the second the remaining almonds and vanilla essence.

6. Put a bit of vanilla and nut mixture in the bottom of each form, flatten with a spoon, put chocolate mixture, and on top – melted chocolate – it should not touch the walls of the mold, so as not to burn. Alternate three layers and fill the form. A thin skewer to stir the batter in each shape, turning it 3-4 times, so that in the finished version turned out a marble effect. The top is leveled with a knife.

7. Bake 1 hour and 10 to 15 minutes depending on your oven. To test the readiness of the cake, stick in a wooden skewer – it should come out dry. Leave cake in molds to cool.

8. To cut the top.

9. To put the hemisphere on the grid. Melt white chocolate on a steam bath and cover them both sides of the cake, leaving a 1/3 of the chocolate to connect the hemispheres. Decorate to your liking.

10. When the chocolate hardens, put a hemisphere on a plate, brush the cut the remaining melted white chocolate and cover with the second hemisphere.

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