Description
Delightfully exquisite taste supercollider Goodies! Deep, velvety, full-bodied. The chocolate flavor is subtly set off by a cinnamon smell and emphasizes the cognac finish.
Ingredients
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Dark chocolate
100 g
-
Powdered sugar
4 Tbsp
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Chicken egg
2 piece
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Cream
3 Tbsp
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Cocoa powder
3 Tbsp
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Flour
1 Tbsp
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Corn starch
3 Tbsp
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Leavening agent
1 tsp
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Cinnamon
1 pinch
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Cognac
2 Tbsp
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Cranberry
1 handful
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Pistachios
1 handful
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Chocolate chips
1 handful
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Butter
80 g
Cooking
Mangled chocolate finely and pour the very hot cream. Stir to dissolve the chocolate. Add cocoa powder and knead until smooth.
Softened butter is whipped with 3 tablespoons of powdered sugar. I used powder cinnamon TM "Haas". One to drive to the butter mix the eggs thoroughly after each vimosewa.
At low speed add in the oil mixture chocolate. Stir well.
Pour the sifted mixture of flour, starch and baking powder. Mix well.
Add in tender dough chocolate chips, cranberries and pistachios. Gently to mix.
Put the dough in the form laid with an oiled parchment and gently flatten. Sprinkle through a sieve with powdered sugar.
Bake in a preheated 180 degree oven for 15 minutes. Then every 3-4 minutes to check for readiness with a toothpick. She needs to get out of the centre of the cake with a small amount of adhering moist crumbs, not batter, and the stick must be clean
Allow to cool the cake in the oven slightly ajar for 10 minutes. Then cool on a wire rack until slightly warm. Sprinkle top of cake with brandy, after 10 minutes, sprinkle more powder, cinnamon.
Cut the cake into small squares. Served with Cup of strong coffee with cream.
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