Description
Insanely delicious chocolate cake. But the taste of the chocolate perfectly dilute a creamy taste and slightly sour apricot jam. Mmmm... yum!
Ingredients
-
Chicken egg
6 piece
-
Sugar
150 g
-
Flour
100 g
-
Cocoa powder
60 g
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Butter
40 g
-
Soda
0.25 tsp
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Dark chocolate
100 g
-
Cream
100 ml
-
Yolk egg
2 piece
-
Butter
150 g
-
Condensed milk
200 g
-
Jam apricot
400 g
-
Dark chocolate
100 g
-
Cream
100 ml
-
Butter
40 g
Cooking
For the shortbread, beat the whites with 75g sugar. Set aside.
Then beat the egg yolks with 75g of sugar.
Melt butter and let cool.
The beaten egg whites and the yolks, mix gently with a spatula. Beat in flour, soda, cocoa and add the butter. Gently mix everything together until smooth.
The finished dough pour into the baking dish and put in oven at 180C for 40-50 minutes. Ready sponge let cool and cut into 3 layers.
For the cream mix condensed milk with egg yolks and heated until thick.
Heat the cream until hot. Add in the hot cream chocolate. Give it melt. Then mix both mass and mix well. Give mass to cool to room temperature.
Then take the necessary amount of soft butter...
... whisk until white and add chocolate.
Biscuit lubricated apricot jam.
Then chocolate cream. And repeat with the second cake. Cover with a cake third cake, which is also top lubricated with a little apricot jam. Put the cake in the fridge and give it a good freeze. In the process it may seem that the cream is watery, but in the fridge it will harden and the cake will be perfect to keep the shape.
For the glaze heat the cream.
Add the broken chocolate. Stir until it melts. Added to the warm mass of butter. Mix well and pour the frozen cake with the chocolate glaze.
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