Ingredients for the chocolate layer:
Ingredients for the chocolate filling:
Ingredients for the syrup:
Ingredients for the glaze:
For the decoration:
Prepare the chocolate layer:
Beat the eggs with the sugar for a few minutes until fluffy and creamy.
Add the milk and the sunflower oil over the eggs and mix.
In another bowl, mix the flour with the baking powder and the cocoa powder and pass it through a strainer over the eggs composition. Mix well.
Put the composition in an oven pan and let it in the oven at 180 Celsius degrees for 17-18 minutes.
Prepare the syrup:
Caramelize the sugar with 2 spoons with water.
When ready, add the remaining water and keep it on slow fire until the sugar dissolves. Let it cool.
Prepare the chocolate filling:
Mix the chocolate with the fresh cream and the sugar and let them melt at slow fire.
Let it cool, then put the filling in the fridge for two hours.
Prepare the cream for the decoration:
Mix the fresh cream with the sugar and keep it in the fridge until you use it.
Prepare the glaze, just before using it:
Mix the chocolate with the fresh cream, the sugar and the butter and let it melt over a slow fire.
Assembling the cake:
Cut the chocolate layer in small rectangular pieces and pour the syrup over them.
Put it in the fridge for 2 hours so that the layer absorbs the syrup.
Add the glaze over the cubes and put it back in the fridge for at least 30 minutes.
Add the chocolate filling over the glaze and on top the cream. You can decorate with grated chocolate, chocolate syrup, etc.
The original recipe can be found here
- 200 grams of wheat flour
- 150 milliliters of sunflower oil
- 130 milliliters of milk
- 120 grams of sugar
- 50 grams of cocoa powder
- 3 eggs
- half of a teaspoon with baking powder
Ingredients for the chocolate filling:
- 150 grams of dark chocolate
- 150 grams of fresh cream
- 1 spoon with sugar
Ingredients for the syrup:
- 150 grams of sugar
- 250 milliliters of water
Ingredients for the glaze:
- 100 grams of dark chocolate
- 100 grams of fresh cream
- 20 grams of butter
- 1 spoon with sugar
For the decoration:
- 150 grams of fresh cream
- 1 spoon with sugar
- cherry syrup or chocolate syrup
- grated chocolate
Prepare the chocolate layer:
Beat the eggs with the sugar for a few minutes until fluffy and creamy.
Add the milk and the sunflower oil over the eggs and mix.
In another bowl, mix the flour with the baking powder and the cocoa powder and pass it through a strainer over the eggs composition. Mix well.
Put the composition in an oven pan and let it in the oven at 180 Celsius degrees for 17-18 minutes.
Prepare the syrup:
Caramelize the sugar with 2 spoons with water.
When ready, add the remaining water and keep it on slow fire until the sugar dissolves. Let it cool.
Prepare the chocolate filling:
Mix the chocolate with the fresh cream and the sugar and let them melt at slow fire.
Let it cool, then put the filling in the fridge for two hours.
Prepare the cream for the decoration:
Mix the fresh cream with the sugar and keep it in the fridge until you use it.
Prepare the glaze, just before using it:
Mix the chocolate with the fresh cream, the sugar and the butter and let it melt over a slow fire.
Assembling the cake:
Cut the chocolate layer in small rectangular pieces and pour the syrup over them.
Put it in the fridge for 2 hours so that the layer absorbs the syrup.
Add the glaze over the cubes and put it back in the fridge for at least 30 minutes.
Add the chocolate filling over the glaze and on top the cream. You can decorate with grated chocolate, chocolate syrup, etc.
The original recipe can be found here
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