Chocolate buckwheat cake

Description

The cake turns out tender and flavorful. The cream goes well with buckwheat biscuit. Very delicious cake, especially. when he insists and well saturated.

Ingredients

Chicken egg

5 piece
Buckwheat flour

150 g
Dark chocolate

100 g
Sugar

320 g
Leavening agent

2 tsp
Water

2 Tbsp
Coffee natural

4 Tbsp
Milk

60 ml
Salt
The sugar syrup
Cream

500 ml

Cooking

Heat the oven to 170-180 degrees. Separate the yolks from proteins and vzbit with sugar until fluffy mass.

Flour mixed with baking powder and chocolate, grated on a fine grater. Beat the whites to a froth with a pinch of salt.

Flour mixture pour in the beaten egg yolks, add boiling water and knead the dough.

Then add the whites and mix thoroughly. Put the dough in a greased form and bake for 40-50 minutes. Cool the cake in the form, cut it into 2 layers and to impregnate them.

The remaining sugar pour into a pan and melt on medium heat with constant stirring.

When it become brown, to be careful to add the milk.

Then there to pour coffee and keep on heat for another minute. Cool caramel until warm.

To whip the cream. Then, continuing to whisk, add the caramel (leaving a little for decoration).

Fluff cream cakes. Then on the top layer of the cake to put the remnants of caramel and a fork to make a divorce. The cake should stand for 2-3 hours. And you can enjoy the fragrant sweet piece (pieces:-)) with a Cup of hot tea!

Comments and reviews