заинтриговали... а рецептом поделитесь? 
Только у меня рецепт на английском
Если нужен русский, то могу попозже перевести.
Death By ChocolateYield: 12 servings.
Ingredients
8 oz (225 g) dark semisweet chocolate (40-50% cocoa)
2/3 cup (140 g) butter
1 cup (210 g) sugar
4 eggs
4 heaped tablespoons (1 dl) all-purpose flour
4 tablespoons unsweetened cocoa powder
1½ teaspoon baking powder or 1 teaspoon baking soda
1 teaspoon vanilla extract
4 tablespoons sour cream
Ingredients for frosting
2/3 cup (1.6 dl) heavy cream or whipping cream
9 oz (260 g) semisweet chocolate (40-50% cocoa)
Method
Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
Line a circular 10 inch (25 cm) cake tin (3 inches tall) with grease
proof or other non-stick paper and grease the tin. (Please note that
the cake will rise to 3 inches and collapse somewhat when cooled. If
your cake tin is less than 10 inches wide and 3 inches tall we
recommend that you use two cake tins.)
Break the chocolate into small pieces and melt it with butter over hot water.
Beat the eggs with sugar, mix with flour, cocoa powder, baking powder
and vanilla extract.
Slowly fold in the melted butter and chocolate and the sour cream.
Bake at 350 degrees until a wooden pick inserted in center comes out
clean, approximately 40 to 50 minutes (if using 2 cake tins 20-30
minutes may be sufficient).
Cool the cake completely. When it has obtained room temperature place
it in the refrigerator for at least 30 minutes before removing the
cake from the tin (the cake is sticky and difficult to cut when it is
warm!) Remove the crusted surface on the top of the cake, and cut in
half, horizontally.
Frosting
Heat 2/3 cup (1.6 dl) of heavy cream or whipping cream in a sauce pan.
Remove from heat, add 9 oz (260 g) of finely chopped dark semisweet
chocolate, stir until smooth, and let it cool until in thickens.
Use one 1/3 of the frosting between the two layers, 1/3 on top, and
the rest around the cake. Put the cake into the fridge for one hour or
more to harden the frosting.
This cake should have room temperature when served.
Variations
You may add 3 tablespoons of rum to the chocolate and butter mixture.
You may use your preferred chocolate frosting, or the frostings
described for Chocolate Tart or Devil's Food Cake.
You can add chopped walnuts and decorate with whole walnuts for a
marvelous nutty treat!
Войти
Регистрация
Наверх
