Description
On a tear-off calendar, the name day of Elena and Olga - July 24 - I saw this interesting chocolate cake! Thin sand-based, porous, fragrant layer of chocolate dough and juicy apricots made this cake a great gift in the day of the Birthday! The recipe suggested to use canned peaches, but I thought that baking in the summer is better suited aromatic, juicy, fresh fruit!
Ingredients
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Butter
100 g
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Flour
240 g
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Chicken egg
1 piece
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Sugar
2 Tbsp
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Water
3 Tbsp
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Salt
-
Dark chocolate
100 g
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Butter
100 g
-
Sugar
100 g
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Flour
120 g
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Chicken egg
2 piece
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Leavening agent
1 tsp
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Vanilla sugar
1 tsp
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Apricot
Cooking
That's actually this is the calendar sheet with a Birthday Cake!
Make the dough for the base. Cold butter cut into pieces. Add the egg, flour, sugar, salt and cold water.
Quickly knead the dough. It should not be sticky and should gather into a ball. Wrap the dough in plastic wrap and send in the cold for 1 hour.
Chocolate dough. Chocolate and butter melt in a water bath.
Once the chocolate and butter are melted, remove from the heat, add sugar, stir and leave to cool.
In a bowl, mix the flour, baking powder, eggs, vanilla sugar.
Pour the cooled chocolate-butter mixture, mix well until smooth.
Chilled dough for the base to roll it out into a thin layer and transfer to a form (diameter 20 cm my bottom I made the parchment), to form a raised edge of 4-5 cm in height.
Pour on top of chocolate dough, flatten.
Chocolate dough on top put the halves of apricots. Bake in a preheated 180 degree oven for 45-50 minutes until dry splinter. The finished pie take out, allow it to cool.
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