Chocolate cake is "Berry clearing"

Description

Light chocolate sponge cake, nuts and fresh berries. The perfect combination. Tender, juicy, flavorful, delicious, a real summer cake, which is prepared easy. Come on in, help yourself.

Ingredients

Flour

100 g
Sugar

150 g
Chicken egg

4 piece
Almonds

50 g
Cocoa powder

2 Tbsp
Leavening agent

1 tsp
Raspberry

100 g
Black currants

100 g
Salt

1 pinch
Vegetable oil

1 tsp

Cooking

Berries to sort, wash, dry. Almonds clean, chop coarsely. Very good "looks" in this pie and walnuts. And instead of raspberry and currants can be filled with cherries/cherries with gooseberries or plums/cherry plums. Strictly speaking, this pie is good with any fresh berries. But for my taste, the combination of raspberry and Cassis the best.

Eggs with salt to whisk on the most powerful speed of the mixer until fluffy foam.

Without turning off mixer, in a few receptions add sugar and continue to beat until increase the weight 3-4 times.

Sift flour with baking powder and cocoa. In 4-5 receptions add flour mixture to egg-sugar. Each time stirring with a spatula, gently so that the eggs are not lost, but carefully.

The batter is not thick, flows easily with the blades. The consistency is quite liquid cream.

The bottom of the form (diameter 20 cm) to lay a wet parchment. (wet it, squeezing into a ball to become obedient, shake out the excess water and put on the bottom) And the sides of the form to grease with vegetable oil. Spread an even layer of berries and nuts.

From top to pour the batter. Bake the tart in a preheated to 180* oven for 40-45 minutes. (focus on your oven) the Willingness of cake check wooden skewer.

Cake cool 15-20 minutes in pan.

Then turn over onto a plate to release from the mold and remove the parchment. As you can see, paper is very easy departs. Cool pie completely. Decorate according to your desire, sprinkle with powdered sugar or pour sugar/chocolate icing. Sprinkle fresh berries or chopped nuts.

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