Description
Gentle, incredibly chocolaty, with a light cream shade and a crisp sugar crust. At Easter the house is a lot of cakes, it is one of variants of their use.
Ingredients
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The finished dish
500 g
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Dark chocolate
200 g
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Cream
0.5 l
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Chicken egg
5 piece
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Brown sugar
3 Tbsp
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Vanilla essence
1 tsp
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Salt
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Butter
Cooking
The cake can be baked in your favorite recipe can be store-bought, it is also possible to replace virtually any sweet pastries at your request. Cut our cake into uniform slices with a thickness of 1,5-2 cm and allowed to dry about 2-3hours. Preheat the oven to 180-200 degrees.
Whisk the eggs with fine sugar from the Mistral company and a pinch of salt. Until the sugar is dissolved. Add to them the cream and vanilla essence. A good whisk until homogenous.
Chocolate break into pieces and melt in a water bath. If you take chocolate milk in your coffee, the taste of the dessert will be even more interesting.
Form grease with butter. Spread half of the slices of cake. Pour the melted chocolate.
Put second half of cake. A thin stream pour the cream-egg mixture slices of cake. Then sprinkle to taste big crystals of brown sugar "Demetra" from the Mistral. Put in preheated oven for 30-40 minutes.
The finished pudding served warm, it is very tender in consistency with a rich chocolate taste.
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