Chocolate cake

This vintage cake will give you a real pleasure from the process. cooking. Wet and juicy, this chocolate sponge cake has absorbed into itself all the traditions of the confectionery craft, and a thick caramel glaze will conquer you with its suppleness and delicious external view. This dessert is a real piece of chocolate in глянцевой упаковке. Time: 1 hour.20 minutes. Difficulty: easy Servings: 12 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

Chocolate sponge cake

• 2 tbsp. premium flour, additionally for sprinkling forms
• 2/3 Art. cocoa
• 1 and 1/4 tsp soda
• 1/4 tsp baking powder
• 1 tsp salt
• 150 gr. butter, as well as for lubricating the mold
• 1 and 2/3 Art. Sahara
• 3 large eggs
• 1/2 tsp vanilla extract

Caramel glaze

• 4 tbsp. Sahara
• 1 tbsp. milk
• 110 gr. butter
• 1 tsp vanilla extract
• 1/8 tsp soda

Recipes with similar ingredients: premium flour, eggs, milk, vanilla extract, cocoa

Recipe preparation:

1. Preheat the oven to 170 ° C. Oil and lightly chop flour with two forms with a diameter of 22 cm.
2. Make a chocolate biscuit: sift flour together, cocoa, baking soda, baking powder and salt. Beat butter with a mixer and sugar for 5 minutes, until a homogeneous, lush mass is obtained. Add eggs and vanilla, whisk at high power for 3 min Add the flour mixture, in stages with 1.3 tbsp. water starting and ending with flour.
3. Divide the dough evenly between the forms and bake for 30-35 minutes Lay out layers of cake on cooling grids, greased special culinary spray.
4. Prepare caramel glaze: mix 3 tbsp. sugar and milk in a three-liter pan with a thick bottom. Bring to a boil reduce heat to a minimum to keep the mixture hot. Caramelize the remaining 1 tbsp. sugar in the pan. For this put the pan over medium heat and melt the sugar, stirring and scraping it off the walls, using a spatula with a flat edge. Continue cooking until the frosting is brown or dark brown color. This occurs at a temperature of 160-180 ⁰С on the thermometer. Do not overheat the icing. Pour it into boiling milk-sugar mixture and bring to a temperature of 150 ° C. Add oil, vanilla extract and soda.
5. Pour the hot mixture into the bowl for the submersible blender and whisk when it cools down a little, for 15-20 minutes, until creamy state. Watch the glaze carefully as it quickly becomes thick. Grease evenly baked biscuit, until the icing is frozen, it is good from heat soaks the biscuit and makes it moist. Then fold cakes friend at a friend, and evenly pour. If the icing is too thick – add a few drops of hot water.