The dough is cooked very simply – mix (easier to beat with a mixer) the egg, sour cream, cocoa powder, flour, sugar and soda (to repay lemon juice or vinegar). Spread into a greased cake tin (springform) and bake at 180 deg. until cooked (stuck match should come out dry).

Cake cool, if stuck to the bottom, to separate (it will be easier to remove then the finished cake). Stick it with a match hole. And pour the cognac, mixed with unsweetened tea or just water (8-10 tablespoons).

To prepare pour pour gelatin milk and leave as long as required by the instructions (I prefer 10 min). The original recipe suggested to take 30 g of gelatin, which, in my opinion, very much. I have the top layer turned out very tender through the day was more tightly. If you wish that it was denser, you can increase the amount of gelatin (I think 15 g – max). Next, pour in the milk with the gelatin sugar, nuts (chopped, I had even peeled) and put on medium heat, stir to dissolve sugar and gelatin (in no case do not boil, and do not heat much, heat it to 40 degrees and removed). Cooled. Cream, beat and add to milk mixture. All carefully mix, it is quite liquid mass.

And pour it into the form on the cake. Here I had a mishap – filling began to leak between bottom and wall (or a mold for cake make game producers, or they are not designed for such liquid substances), had the bottom densely Packed form with plastic wrap.

Put the cake in the fridge, preferably overnight. Morning get, I sprinkled the top with cocoa powder. Spend a knife around the edge of cake to separate from the mold, and remove it. Cut the cake into pieces and served to your morning coffee (or tea... who he loves). Bon appetit and have a nice day!