Festive chocolate layered cake

Submitted by enr on 04 Nov 2014
# For the base:
6 eggs
1 cup sugar
1 cup flour
2 tbsp cocoa
1 handful of nuts
2 tbsp sunflower oil
pinch of salt
10 g baking powder
vanilla sugar
# For ganasha and cream:
1 l animal cream
200 g of dark chocolate
# For syrup:
1 hour. h. sugar
1 cup water
# For the chocolate sauce:
100 g chocolate
1-2 tbsp milk or water
Festive chocolate layered cake
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For the base - the eggs are separated egg whites and yolks and beat with half of the sugar. Egg whites are broken down into hard snow with a pinch of salt and half cup sugar gradually add to and complete mixing. In another bowl, beat the egg yolks until graying with half the sugar, add the oil and ground nuts. flour mixed with baking powder and vanilla sugar and add gradually to the egg yolks alternately them with egg whites. heated the oven to 180C degrees litter form with baking paper and pour the finished mixture. Bake about 25 minutes. finished base subtract, peel off the paper and leave to cool on a grid. cooled base cut into two parts using a bread knife. For the syrup - in small bowl add sugar and water to boil for two minutes, we can add grated orange peel aroma. Ghana - 200 ml cream put on the stove to Clock (careful not to boil), add the chocolate and stir, add optional handful of roasted hazelnuts or other nuts. For the cream - Stir the rest of the cream, then add half of slightly cooled ganazh and stir until chocolate cream. For topping - Melting chocolate with milk and optional add coffee flavor. Assemble the cake: In a pan with removable walls put one side of the base, syrupy January nice add the remaining half Ghana and nuts. Over half of them spread cream cream. Lightly pressed second base on top to avoid the formation of voids in the cake and spread the second part of the creamy cream (about 3 tbsp leave for decoration). Pour melted and slightly cooled chocolate. Leave to harden in hladilnikaokolo hour. Decorate optional.
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04 Nov 2014