Chocolate cake with soft cream

Description

Cake from the category of quick and delicious for chocolate lovers. The cake, however, is a little dry, but it kompensiruet soft and molten cream. The cream is delicious, with a rich chocolate flavor. If you leave the cake at 10 o'clock, the cream will penetrate the layers. So to do better in the evening, not to be tempted! Recipe from "Good food".

Ingredients

Flour

1.25 cup
Sugar

0.5 cup
Chicken egg

3 piece
Cocoa powder

4 Tbsp
Walnuts

0.5 cup
Leavening agent

1.5 tsp
Cream

200 g
Chocolate milk

100 g
Condensed milk

0.5 can

Cooking

Beat eggs with a mixer with sugar until the formation of high foam.

Add the flour, baking powder, cocoa (you can substitute a chocolate bar, grated on a coarse grater), and stir.

Add chopped walnuts, mix well. You should get a fairly thick dough - blending with a spoon, but hard to fall out of the bowl.

On the bottom of the form d = 22cm and put a circle of baking paper. Put the dough in the form. Shape to tighten the top with foil (so the author advised the recipe, I did not). Put in the oven at t=180°C for 30-40 minutes. The form with the finished cake remove from oven, remove foil and leave to cool.

Cut the cake into 2-3 pieces. The cake turns out pretty dense and very easily cut.

To prepare the cream. In a small sauce pan pour the cream, put the broken chocolate (I took a black can of milk) and pour half a tin of condensed milk. Put on medium heat. Warm up with constant stirring until complete dissolution of chocolate and until thick. The longer will be the cream on the fire, the thicker it will become.

Assemble the cake better in reverse order down to put the top half of the cake and up the bottom flat half. Half finished pour the cream on one cake. To close the second cake layer and pour on top of the other half of the cream. Leave at least until the cool of the cream. But it is better to give the cake soak from 10 to 24 hours.

Bon appetit!!!

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