- sugar - 200 Grams
- Butter - 140 Grams
- 75% chocolate is 190 Grams
- baking powder - 1 teaspoon
- baking powder - 1 teaspoon
- egg - 3 pieces
- Instant coffee - 2 teaspoons
- flour - 100 Grams
- cocoa - 1 Art. a spoon
- sour cream - 3 st. spoons
- 35% cream - 300 milliliters
- white chocolate - 100 Grams
- boiling water - 2 items. spoons
Dough: dissolve the coffee in warm water, smash 140 g of dark chocolate, cut the butter into cubes. All mixed and melt. Combine flour with baking powder, 100 g of sugar and cocoa. Eggs, 80 g of sugar, beat together sour cream. Chocolate mass, flour, beaten eggs with sugar and combine and gently mix. Lubricate the oblong form with butter, lay out the dough. Bake in a preheated to 160 - 170 ° C oven for 1.5 hours. The cooled cake is cut into 3 parts. Cream: in a small saucepan, melt 200 ml of cream pieces of white chocolate, add 1 tbsp. spoon of boiling water. When cool, put in the refrigerator. Chop the cooled mixture to cream. Lay the cakes one on top of the other, lubricating the cream. Put the cake in the refrigerator for 1 hour. Glaze: the remaining ingredients (sugar, cream, dark chocolate) melt, add 1? Art. spoons of boiling water, cool. Pour the cake frosting.
Servings: 6