To prepare the sponge cake: Pre-sift the flour twice. Eggs (room temperature) whipping for about a minute at the maximum speed of mixer, gradually adding sugar (80 g). Whisk for 6-8 minutes until white and fluffy.

Mix the flour with the baking powder and a pinch of salt. In three stages to introduce the flour to the eggs, stirring with a spatula from the bottom up. The milk and butter to heat to melt butter. In three stages, pour the milk into the dough (it turns out the average density). Stir with a spatula (in any case not with a mixer) not more than 15 seconds!!! (A longer mixing may result in a firm dough - the sponge cake is cake mix low-porous and dense) Put into a form d20-22 cm and bake for 15 minutes in a preheated 185-190 degree oven. Readiness check with a toothpick - should remain dry and clean. When cake has finished baking, it is necessary to slightly open the oven door and leave cake for some time that there was a sharp drop in temperature. Ready biscuit cool.

To withstand the biscuit after baking 12-24 hours. Leaving the cake on the night, be sure to leave it in the package when cooled.

Grind in processor to a fine crumb biscuit and nuts (half of the almond crumbs to be postponed separately). Pour crumbs into a large bowl.

Prepare the chocolate cream: Pour into a saucepan 50 g sugar

Add the cream and heat to dissolve the sugar.

Add mangled chocolate and stir to dissolve the chocolate. Let the mixture cool to room temperature.

Whisk 100 grams of butter, softened to OSVETLENIE. Gradually add chocolate mixture. Carefully whisk. Pour in the cognac and vanilla, whisk again.

Chocolate cream, mix with the crumbs in the dense homogeneous mass.

Vilaite 7-9 cakes (depending on size), put in the freezer for literally 20-30 minutes.

Then roll the "potatoes" in the remaining crumbs of almond.

You can decorate with whole nut almonds.

Bon appetit!

...

...