Devil cake — chocolate recipes
Delicious, probably one of the most delicious chocolate cakes. On its consistency Cake Devil cake turns out mild, like a perfectly cooked chocolate fondant. So cut the finished cake is difficult, but it is not important, the important thing is that he’s a delightfully—rich coffee and chocolate.
- wheat flour — 300 g
- sugar — 200 g
- butter — 190 g
- cocoa powder — 120 g
- eggs — 2 pieces
- Buttermilk—250 ml
- chocolate liqueur — 2 teaspoons
- baking powder — 2 teaspoons
- vanilla extract — 1 tsp
- soda — ½ TSP
- sea salt — ½ TSP
- butter — 350 g
- 70% dark chocolate — 250 g
- sugar — 150 g
- egg yolks — 6 pieces
Cocoa pour 250 ml hot water and knead until smooth (add a little more water if it proves to be a little).
Prepare dough: mix 180 g softened butter and 200 g sugar, add 2 eggs, vanilla extract, 2 tablespoons flour and liqueur, mix everything. Combine remaining flour, baking powder, baking soda and salt and put in the egg mass, pour the buttermilk and divorced cocoa. Knead until you fail a thick chocolate.
Lay a great form of baking paper, greased with butter, pour the batter and bake in preheated oven for about 50—60 minutes.
Melt the chocolate in a water bath. Mixer whip the remaining 350 g of softened butter. The yolks too lightly whip. Pour into a small saucepan 100 ml of water, add the remaining sugar over low heat and cook the syrup.
Cook the cream: enter the whipped yolks and sugar syrup, add the beaten butter, melted chocolate and stir everything.
Cut the finished cake thickness on two baking sheets and put the cream on top of each other.
If you just want to attribute to tea, bake Cottage Cheese Biscuits