Sponge cake:
5 eggs
200 g of sugar
200 g of flour
3 tablespoons of bitter cocoa
10 g of baking powder

  1. Beat the eggs with sugar and salt for 10 minutes at high speeds. Add sifted flour, cocoa, baking powder.
  2. Cover the form with parchment, pour the dough.
  3. Bake at 180 degrees for 40 minutes.
    Cut the finished cake into 2 parts. (2 cakes)

Syrup:
50 ml of strong coffee
30 ml of cognac or Amaretto
100 ml of boiling water
3 tablespoons of sugar

  1. Just mix everything until the sugar melts.

Cream:
300 g of butter
1 b of condensed boiled milk
180 g of chocolate crackers
200 g of walnuts
100 g of milk chocolate

  1. Beat soft butter for 5 minutes, add condensed milk 1 spoon at a time, chopped nuts, crackers, chocolate. The cream is ready.

Frosting:
2 tablespoons of cocoa
4 tablespoons of sugar
4 tbsp of milk
50 g of butter

  1. Mix all the ingredients, put on the stove, cook for 1 minute after boiling, stirring constantly.
    We collect the cake:
  2. Cut the cold cake (it is better to leave it overnight in the refrigerator) into two parts to make 2 cakes.
  3. Collect the cake in the ring in which the cake was baked.
  4. At the bottom: cake ➡️soak half of the sling➡️cream⬇️
  5. Separately soak the upper cake from the middle with the second half of the syrup, turn it over, cover the cream with the cake.
  6. Cover with a film, put a small wick. Place in the refrigerator for 6-8 hours.
  7. Boil the glaze, remove the cake from the mold, pour the glaze over the cake.
  8. Let it taste!

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