The words of the author. [b]Cakes.[/b] In a saucepan, mix the chopped chocolate with coffee, cocoa and water.

Heat until dissolved and allow to cool to room temperature.

Beat the butter with the brown and white sugar in a magnificent mass.

Add vanilla and eggs one by one.

Continuing to whisk on low speed, pour the chocolate mass.

Sift flour with baking powder, soda and salt. Add to the overall weight in 3 stages, alternating with yogurt.

Preheat the oven to 170*C (350F). To bromalite and flour two round shapes the size of 8" (20 cm). Spread the bottom of each mold with parchment paper. Divide the batter equally between the two forms (to knock the completed forms on the table below came to the surface, the extra air bubbles),

And bake for 20-30 minutes, checking the readiness with a match.

The finished cakes to cool completely. [i]Baked one cake.[/i]

[b]Cream.[/b] 10 tbsp. [b][i] (for your Infor..1 tbsp= 12 g)[/i][/b] sugar and water make syrup (238F).

Beat egg whites with wine stone (or citric acid), gradually adding 3 tablespoons sugar. What is cream of Tartar, repeatedly written, again. [quote]Author. Cream of Tartar is a natural acid, formed on the walls of wine barrels in the wine making process. Sold in the form of white powder. It serves as a good stabilizer of proteins during whisking. You can replace it in citric acid.[/quote] Always replace citric acid. ;-)

Pour the hot syrup into the whites while whipping them at a slow speed. Then at the highest speed to bring them to a glossy state.

The butter should be soft, but cold. While continuing to whisk the egg whites to enter the oil in small portions. At some point, find that he separated the water, but it should not stop you must continue to whip until the cream will not become airy and glossy in appearance. It takes about 10 min.

Add sifted cocoa and beat until the mixture becomes homogeneous.

[b]Assembly.[/b] Cut the cooled cakes into 2 layers (if desired, you can soak regular syrup or syrup mixed with liqueur).

Cover each cake and sides of cake with cream and sprinkle dried coconut flakes. Chill in refrigerator and serve. [i]the Author.[/i][quote] the Cake is named after German chocolate cake, although the recipe was invented in America. Just during the development of the recipe used German chocolate, hence the name of the cake. It is usually sandwich or sprinkle grated coconut. This cake is very chocolate-rich, but at the same time, not cloying.[/quote] These links predydushie cakes, cooked according to the recipes of Michelle. For one and it would be easier to find them again.))) [url=http://www.pova renok.ru/recipes/sho w/26838/][b]Cake "Truffle" (Truffle Cake)[/b][/url] [url=http://www.pova renok.ru/recipes/sho w/28070/][b]Cake "Meringue with hazelnut" (Hazelnut Meringue Cake)[/b][/url] [url=http://www.pova renok.ru/recipes/sho w/29244/][b]Fistashka new cake (pistachio cake)[/b][/url] [url=http://www.pova renok.ru/recipes/sho w/27706/][b]\"Mindal no-chocolate mousse"[/b] [/url] [url=http://www.pova renok.ru/recipes/sho w/30135/][b]\"Shokola bottom-Wafer\" CAKE (Chocolate Waffle Cake)[/b][/url]

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