Wet chocolate sponge cake, coated creamy icing – this is the dessert that you want to cook over and over again. Rectangular cola cake easily cuts onto portioned squares. You can serve dessert with tea, coffee or with теплым молоком. 
Time: 3 час. Difficulty: medium Servings: 20 The recipes use measuring containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Biscuit
- Butter, to lubricate the mold
- 85 gr. dark chocolate chopped
- 1 tbsp. cola without gas
- 2 tbsp. flour
- 1 tbsp. cocoa powder
- 1.5 tsp soda
- 1 tsp fine salt
- 2 tbsp. Sahara
- 3 large eggs
- 1 tbsp. yogurt
- 3/4 Art. vegetable oil
- 2 tsp vanilla extract
Glaze
- 1 tbsp. Sahara
- 1/2 tsp freshly squeezed lemon juice or 1/4 tsp. wine stone
- A pinch of fine salt
- 4 large egg whites
- 280 gr butter, room temperature, chopped in small pieces
Recipes with similar ingredients: butter, dark chocolate, cola, premium flour, cocoa, sugar, eggs, yogurt, vanilla extract, lemon juice, tartar
Recipe preparation:
- Biscuit: place the wire rack in the lower third of the oven, which warm up to 177 ° С. Lubricate and cover with parchment paper, the bottom of the cake mold is 23 cm by 33 cm. Leave paper hanging over both sides.
- Place chopped chocolate in a bowl. Heat Coke on simmer until low boil. Pour it with chocolate. Give stand for 5 minutes, then mix until smooth.
- Combine the flour with cocoa powder, soda and salt in a whisk. medium bowl. Beat sugar and eggs in a separate bowl with electric mixer at medium speed until the mass is slightly thickens and does not turn pale (about 3 minutes). Gradually pour yogurt, vegetable oil, vanilla to the eggs extract and melted chocolate. Whip at low speed so that the ingredients are mixed, but the mass is not saturated with air. Pour the flour mixture and continue whisking until combined. Slightly stir with a silicone spatula to get rid of lumps of flour. Pour the dough into the prepared pan. Bake until after lightly clicking on the biscuit there will be no dents, also the toothpick inserted in the center should remain clean (approximately 40 minutes).
- Without removing the biscuit, cool it completely on the wire rack. Draw a knife along the edge of the mold and turn the product onto the grate. Carefully remove parchment paper and cool completely. (Sponge cake can be prepared in advance, tightly wrapped and stored at room temperature for 2 days.)
- Glaze: bring to a boil a layer of water 5-7 cm high in stew-pan, on which it is possible to mount a bowl of stationary mixer so that it is above the liquid. Beat in the bowl by hand sugar with lemon juice, salt and egg whites. Install capacity over boiling water and continue whisking until the mixture becomes hot to the touch and sugar will not dissolve (1-2 minutes). Insert the bowl into a stationary mixer equipped with a whisk, and beat proteins at medium high speed until they begin to form almost stable peaks and until the mixture cools completely (approximately 10 minutes). Enter a little at a time while continuing to whip the creamy oil until the icing is homogeneous and spreadable. (If the icing exfoliates, just keep whisking and it again will become homogeneous.)
- Cover the biscuit with glaze. Serve immediately or store with room temperature up to 2 hours, if necessary by putting in fridge. (If you put the cake in the refrigerator, give it warm to room temperature 1 hour before serving.)
