In this chocolate glaze cake there is so much chocolate that even slightly tastes bitter. Dough turns out slightly dryish, friable, magnificent and friable. Small glaze, does taste optimum in combination with the dry test.
It is required to you
- For the test:
- - vanillin;
- - flour — 1.5 glasses;
- - baking powder — 1 tsp;
- - salt — 1/4 tsps;
- - vegetable oil — 2/3 glasses;
- - sugar — 2/3 glasses;
- - eggs — 3 pieces;
- - chocolate — 100 g;
- - cocoa — 2 tablespoons;
- - milk — 0.5 glasses.
- For glaze:
- - icing sugar — 2 tsps;
- - starch — 0.5 tsps;
- - chocolate — 100 g;
- - milk — 0.5 glasses.
Instruction
1. Mix cocoa and milk in a small pan. Put the chocolate broken on a part and put on fire. Warm up, constantly stirring slowly until mass is homogeneous and smooth. You don't bring to the boil.
2. Remove a saucepan from fire. In advance take out eggs from the fridge and bring them to room temperature. Shake up them together with sugar in magnificent foam. Without ceasing to shake up, pour in oil in the mixer blade a thin stream. Make weight dense, but at the same time magnificent.
3. Pour in a baking plate revolving vanes the kindled chocolate. Add flour, baking powder, vanillin and salt. Accurately stir weight. As a result the flowing a thick tape, dense dough has to turn out.
4. Oil a rectangular shape. Pour out inside dough. Warm an oven to 200oC, put inside a form and bake within half an hour. Get a ready cake layer from an oven. Slightly cool and cut on rectangles, without taking out from a form. Fill in with glaze and now leave, won't cool down completely yet.
5. Pour cold milk in a small pan, in it implicate icing sugar, starch. Put a pan on fire, add the chocolate broken on a part. Constantly stir slowly that mass became homogeneous. If starch turns lumps, then wipe glaze through a small sieve.