- chocolate - 180 grams
- Butter - 3/4 Cups
- sugar - 2 cups
- eggs - 3 pieces
- flour - 1 cup
- For glaze: fat cream - 1/2 cup
- sugar - 2 cups
- butter - 1/4 cup
- salt - 2 teaspoons
- gelatin - 1,5 st. spoons
- water - 1/4 Glass
1. Preheat the oven to 160 degrees. Lubricate the baking dish. Melt the chocolate and butter over medium heat, stirring. Add sugar and gently mix until smooth. Remove from heat. 2. In a separate bowl, lightly beat the eggs with a whisk. Gradually add eggs to the chocolate mixture, stirring. 3. Add the flour and stir. Put the cooked dough in a greased form and level the surface with a spatula. Bake for 30 minutes, then remove from the oven and allow to cool completely in the form. 4. Prepare the glaze. In a small saucepan over a low heat, heat the cream. Do not boil. Add sugar and water to a separate saucepan. Do not interfere. On medium heat bring to a boil. Cook until the mixture becomes an amber color. Remove from heat. 5. Add warm cream, butter and salt. Mix gently until the mixture is uniform. Pour the gelatin mixture with water and mix. Pour caramel icing completely cooled cakes. Allow to cool completely, cut into rectangles and serve.
Servings: 20