And another lovely dessert. It is very easy to prepare! Dry the dishes well mix the sifted dry products: flour, nut flour, cocoa 13G, baking powder, sugar, 110g.

Separately, mix well the melted and slightly cooled butter, egg, 100ml milk and soy sauce. You can use a whisk, mixer or blender.

Pour in the liquid component to the dry mixture and quickly stir.

Now for the Assembly! Preheat the oven to 180 degrees, take the capacity for baking. IMPORTANT: the form must be at least 2 liters per day. I have the size of the form was this: 30х20х5. In my opinion it would be ideal to take the shape slightly smaller. But in this case more is not less, because in the process of baking our dessert can attempt to escape. Another caveat: this is not a pie, and dessert and will be served on the table in the form, which is baked, keep this in mind. Do not take iron mold. And, you can bake it in portion forms. And so we take a baking dish, grease with butter, and gently spread the dough. Top begin sprinkle with mixture of remaining sugar (165g) and cocoa (13G). Cocoa take high-quality, savory, and before you do, mix these two ingredients.

And so, spoon for spoon, we sprinkle the dough evenly with sugar cocoa. After that, you need to pour all the hot milk. Not to spoil the previous work, I recommend to do it as neatly, spoon for spoon.

And voooot what we do in the end. Now left to gently move the form into the oven and bake for 35-40 minutes. The readiness check, a little pushing on the center of the dessert with a spoon - it needs a little bounce. The recipe says that the extra 5-10 minutes recipe won't hurt... but I disagree. I slightly overexposed and not quite perfect.

By the way, I couldn't resist and took a picture of this "mess" in the baking process)))

And that's what we've got. Top - a crunchy chocolate-sugar crust. The basis is a delicate crumbly biscuit. And at the bottom is supposed to be a liquid sauce... the Sauce I did not succeed. Whether features flour or weights (I have that with flour too much), or overexposed. However the taste and indeed the result is not affected by this! At the bottom of my dessert turned out divinely delicate mousse...