Cake "Spectacular"

Description

Very, very chocolate cake that I love for over 30 years! He has a soft middle, chocolate crispy glasure, framed by the nuts. This time (rehearsal before Christmas) I decided to prepare it with the addition of cane sugar, and the familiar taste added caramel note that made the cake even tastier. "Effect" this cake gives the singularity of the flow. It is divided into pieces and assembled into one. Help yourself!

Ingredients

Butter

250 g
Brown sugar

12 Tbsp
Sugar

2 cup
Flour

350 g
Lemon peel

1 tsp
Leavening agent

1.5 tsp
Chicken egg

3 piece
Milk

5 Tbsp
Vanilla

1.5 g
Cocoa powder

3 Tbsp
Cognac

1 Tbsp
Water

150 ml
Walnuts

1 cup

Cooking

Prepare all the products on the list. 125 g butter combine with 12 tablespoons of sugar. I have a cane sugar Demerara from TM Mistral cubes (because I could not find another), so I have rastolkli cubes with a rolling pin. Grind the butter with the sugar until smooth.

Add the eggs, lemon zest (if you don't have dry, RUB with lemon to 2 tsp) and baking powder,

Thoroughly beat with a fork.

Add the sifted flour, mix,

Add the milk, mix gently

and put into a form that greased, or lined with an oiled parchment. Spoon and spatula to help. Bake at t 180 degrees for 25-30 minutes (depending on your oven). At first it seems that the dough is very thick, viscous and will not accept the form, but when heated it spread and took the right size. I have a rectangle 24 cm x 31 cm

Meanwhile, cook the powder. 20 cubes of Demerara sugar TM Mistral grind in a coffee grinder.

Grind without going crazy, to keep from cubes and balls. They can be useful for cake decoration. The powder turned a pale cream color.

Now for the chocolate syrup. Put in saucepan (or small pot) 125 g butter, add 2 cups of sugar measure out an ordinary thick glass tumbler - clearly visible in the photo.

Add vanilla and cocoa powder 3 tablespoons + water.

Put on the fire. Stirring, bring to a boil.

Remove the dishes from heat and add brandy.

Remove the ready cake from the oven. A little cool (that you could hold with your hand),

Cut into squares.

Still warm squares of pastry soaked in syrup.

And lay on plastic wrap or foil. I turned and laid out, helping themselves with sticks. Did each piece punctures that would have happened to a syrup. On the cut then you will see that the syrup flows inside.