Cake "Olga"

Description

I found this recipe in an old tattered cookbook. Pictures in it, so that there is even no cover! Pondering the recipe, I changed a lot of things, so with a clear conscience gave him a new name. Why is this? Because I baked this cake for someone very dear to me man. For Olenka (Susan-48), whose birthday is today! Olga, you SOOO chocolate cake!

Ingredients

Flour

180 g
Chicken egg

5 piece
Dark chocolate

200 g
Butter

120 g
Leavening agent

1.5 tsp
Ginger

1.5 tsp
Salt

0.25 tsp
Sugar

230 g
Dark chocolate

300 g
Cream

300 ml
Butter

50 g
White chocolate

200 g
Cream

50 ml
Butter

100 g
Honey

1 tsp
Cocoa powder

3 Tbsp
Chocolate milk

Cooking

In a water bath melt chocolate with butter.

Remove the chocolate mass and this same bath beat the eggs, gradually adding sugar, about 7 minutes.

Shovel from the bottom up, gently stir in the flour, sifted with salt, baking powder, and ginger.

Then add the slightly cooled chocolate-butter mass.

Put the dough in the form greased with oil. Shape diameter 24 see Bake at 180 degrees for about 50 minutes.

Be guided by your oven. The finished cake has a crust and a toothpick stuck in it, remains dry. Let the crust rest for 10 minutes in pan, then remove it and cool on wire rack.

The cooled base cut into four thin layers.

For ganache boil the cream and pour them chocolate with butter. Stir until smooth, cool. So as to do white chocolate.

Collect the cake in the following order: first Korzh grease 1/4 of ganache, cover with the second Korzh. To lubricate a layer of white chocolate, cover third Korzh. Again 1/4 of the chocolate ganache. Finally, cover with remaining cake layer and coat entire cake with remaining ganache. Allow to solidify in cold weather and to trim with a knife moistened in warm water.

For decoration of cake beat butter with honey and 1 tbsp cocoa. Sprinkle cake 2 tbsp cocoa and decorate with cream and chocolate drops. Khandurina be sprayed butterflies. Generally, of course, decoration is a flight of your imagination. I have it in cakes weak)) And something else. If you serve the cake directly from the fridge it will be thick. If you let it sit at room temperature, it will become more moist and soft.

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