Description
And again the cake of the "wet" series - again moist and tender, but with a hint of nut, but this time with a cherry and nuts. My husband loves these that's quick and moist cakes - so I try. Try it!!
Ingredients
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Dark chocolate
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Butter
150 g
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Cocoa powder
1 Tbsp
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Cream
125 ml
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Sugar
150 g
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Chicken egg
4 piece
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Cognac
3 Tbsp
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Forest nuts
100 g
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Flour
75 g
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Leavening agent
0.5 pack
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Compote
1 can
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Chocolate milk
50 g
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Powdered sugar
3 Tbsp
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The creme fraiche
4 Tbsp
Cooking
[b]Cake:[/b] pour the Cream into a saucepan and put on fire. Bring to a boil,but do not boil, and immediately remove from heat and pour the broken pieces of the chocolate and cut into pieces oil. Stir, until the butter and chocolate are completely melted. Add sugar and brandy and mix well.
One drive egg, carefully mixing after each addition.
Pour the flour with the baking powder, nuts and cocoa. And quickly stir.
Form to cover with paper and grease. (I have a form 26 cm) Pour the batter into the pan and distribute evenly.
Cherry carefully drain the liquid, leaving a bit for later. On top of the dough cherry. Send cake in a preheated 180 degree oven for 50 minutes.
Readiness check with a toothpick in the center - the dough should not be liquid - only a wet baby. The finished cake remove from the oven and allow 15-20 minutes to cool in pan, then turn it on the stand so that the bottom became a top
[b]Frosting:[/b] In a saucepan put the icing sugar,broken into pieces chocolate and add the juice from the compote. Heat while stirring on low heat until the chocolate is melted. Add sour cream and mix quickly.
Pour the cake icing and smear it side. Decorate as desired. Put into the refrigerator until fully cured. Before serving to hold for about 15 minutes in a warm room or a couple seconds in the microwave. [b]That's all!!![/b] [b]Bon APPETIT AND TEA!!![/b]
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