- Chocolate is unsweetened, coarsely chopped - 150 grams
- Flour - 400 Grams
- Baking Powder - 2 Teaspoons
- Salt - 1/2 Teaspoon
- Non-salted butter - 200 Grams
- Vanilla extract - 3 teaspoons
- Eggs - 3 pieces
- Milk - 300 Milliliters
- Chocolate bitter, finely chopped - 500 Grams
- Cream fatty - 350 milliliters
- Raspberry jam - 50 milliliters
- Sugar - 350 Grams
Cake The great chocolate wall is prepared as follows. 1. Preheat the oven to 200 degrees. Using a microwave or a small saucepan, melt the large-sliced ​​unsweetened chocolate (150 g), then cool to room temperature. 2. In a large bowl, mix the flour, baking powder and salt. 3. In another large bowl, using the handle of an electric mixer, beat the butter (not all - just 150 grams) with sugar until uniform. Then add to the mixture melted chocolate and vanilla extract (2 tsp). One by one add the eggs, whipping after each addition. Add the dry flour mix and milk, whisk until smooth. 4. The resulting dough is evenly distributed in the form for baking. Bake for 25-30 minutes at 200 degrees, then take out of the oven and cool on the grill to room temperature. 5. Now make the icing. In a saucepan, bring to a boil a mixture of cream, raspberry jam, the remaining oil (50 g) and salt (pinch). The boiling hot mixture is filled with finely chopped bitter chocolate. Whisk until smooth, then add a little vanilla extract and beat again. 6. The resulting mixture is poured into sealed dishes and put in the refrigerator for 1-2 hours before solidification. 7. Now directly fasten our cake. Cut the cooked dough into cakes (layers). And then - traditionally. We put the layer, spread it with chocolate glaze, then another layer of dough, a layer of glaze, etc. until the ingredients run out. 8. We put the cake on the night in the refrigerator to be sealed. The next day the cake The Great Chocolate Wall will be ready. Serve it best with raspberry jam and fresh berries. Bon Appetit! :)
Servings: 12