Description
This cake can be called "Melting chocolate cake". And all because he is fading away literally and figuratively:) soft chocolate cream on chocolate sponge, decorated with chocolate candies and cocoa. M-m-m...
Ingredients
-
Cocoa powder
30 g
-
Leavening agent
1 tsp
-
Sour cream
700 g
-
Chicken egg
4 piece
-
Flour
70 g
-
Sugar
270 g
-
Dark chocolate
200 g
Cooking
Mix the sifted flour, baking powder and cocoa.
Proteins separated from the yolks. Combine the egg yolks and 70g of sugar. Whisk in the lush foam and increase the weight in two.
The resulting mass connected with flour, cocoa and baking powder. The result is a fairly thick batter.
In cool whites add a pinch of salt and whisk until thick peaks.
Begin to gradually enter the protein mass. Gently beat in it in the dough.
Biskvitnoy the dough is ready.
Pour it in with a parchment form. Oil NOT grease. Sent in a preheated 180°C oven for 25-30 minutes. During baking the oven do not open, so that the dough does not opal. Also, it is very important the cake does not dry up.
While ready cake cools, make the cream. Melt on a steam bath chocolate and leave to cool to room temperature.
Sour cream mix with 200 gr. sugar.
At the end of the whipping add the chocolate.
The cream is ready.
At the bottom of the roasting tin omit pie crust. Spread on top of cream, even out. Put into the fridge for at least 6 hours.
After allotted time, take out the cake from the refrigerator, remove the form. Sprinkle with cocoa and decorate your favorite sweets.
Bon appetit!!!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.