Description
Recipe found in a cooking magazine that brought the husband!!! I decided to try and it has paid off, the cake is simply superb. Very delicate and airy, with very pleasant flavor. Moderately sweet, but insanely delicious. A must try, you will not regret!!!!
Ingredients
-
Dark chocolate
125 g
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Chicken egg
6 piece
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Honey
100 g
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Buckwheat flour
35 g
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Leavening agent
1 tsp
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Hazelnuts
120 g
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Cognac
5 Tbsp
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White chocolate
100 g
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Cream
200 ml
Cooking
Cream to make in advance. Chocolate melt in a water bath with cream, cool, add brandy. Cover with plastic wrap and refrigerate overnight. For cakes. Melt in a water bath dark chocolate, cool, add brandy and mix thoroughly.
On maximum speed whisk the eggs for exactly 1 minute. Add the honey and whisk again for 1 minute. Mix buckwheat flour with baking powder.
Add the eggs, reduce the speed of the mixer to the minimum and, not stopping to whisk, add the chocolate and peanut chips.
The end result is watery, airy dough!!!!!
Preheat the oven to 180*C. Bake for about 50 minutes, checking the readiness with a match. Cut the cake, coat with cream and decorate as desired. And in the fridge for 3-4 hours.
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