Description
Delicate chocolate sponge cake with coffee and brandy impregnated with a unique creamy taste and a wonderful aroma. For lovers of delicious pastries, chocolate and nuts! Thanks Tanya, a true master at baking cakes, combining different components of her recipes, it turned out so yummy. In our family, the cake did not have time to linger, even for a day!!!)))
Ingredients
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Flour
2 cup
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Sugar
2 cup
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Cocoa powder
6 Tbsp
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Soda
1.5 tsp
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Leavening agent
1.5 tsp
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Chicken egg
2 piece
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Milk
1 cup
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Vegetable oil
0.5 cup
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Water
1 cup
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Condensed milk
1 can
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Peanuts
200 g
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Cream
500 ml
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Instant coffee
2 tsp
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Cognac
100 ml
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Chocolate milk
1 piece
Cooking
Mix the flour, sugar, soda, baking powder, cocoa
In a blender beat the eggs, milk, vegetable oil
The beaten mixture is mixed with the dry, pour a glass of boiling water, mix well, it turns out that kind of dough
Form (I 26 cm) greased with oil, pour the dough and bake at temperature 200°, about 40-50 min. is Obtained for such a lush cake...
... cut into 3 thin crust. Each cake liberally sprayed the coffee and brandy mixture (mixed coffee with brandy) with two sides. I used a regular sprayer for flowers, I confess, I forgot to take pictures of the process
Now proceed to the cream: boiled condensed milk with whisk 250 ml heavy cream until creamy.
There are roasted peanuts. In a separate bowl whip the remaining 250 ml of cream.
Collect the cake: the cake grease cream with nuts
Cream covered whipped cream. Put the following Korzh and again cream with nuts, whipped cream, Korzh. The top of the cake grease remaining cream and put in refrigerator for half an hour
While the cake languishing in the fridge, melted the chocolate in a water bath, cooled a little and pour them a cake
This time I did not want smooth frosting, so I the chocolate was then cooled, and poured at once, of course it is mixed with cream and policies such inhomogeneous structure. Adorned roasting of the beans.
Bon appetit! Happy Christmas!!!
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