- Egg divided - 5 pieces
- sugar - 1 glass
- flour - 1/2 cup
- cocoa for baking - 2/3 Cups
- salt - 1/4 teaspoons
- Tartar - 1/2 Teaspoon
- cream - 1 glass
- powdered sugar - 2 1/2 cups
- granulated instant coffee - 3/2 Teaspoons
- softened butter - 1/3 Cups
- vanilla extract - 3/2 teaspoons
- coffee - 1 Art. a spoon
- milk - 2 items. spoons
Cover the form with parchment paper, grease. Place the egg whites in a small bowl, let them stand at room temperature for 30 minutes. In a large bowl, beat the egg yolks at high speed until light and fluffy. Gradually add 1/2 cup of sugar, beat to a thick mass of lemon color. Combine the flour, cocoa and salt, gradually add to the yolks to mix well. Beat egg whites at medium speed until froth. Add the tartar; beat to a soft foam. Gradually add the remaining sugar, whisking at high speed. A quarter to mix with the chocolate mass. Add the remaining proteins. Dough evenly distributed in a prepared form. Bake at a temperature of 350 degrees Fahrenheit 12-15 minutes. Cool for 5 minutes; Put on a white towel, sprinkled with powdered sugar. Remove parchment paper. Screw in a towel. Cool it down. In a bowl, whip the cream until it starts to thicken. Add sugar and granulated coffee. Beat to a thick foam, cool. Unfold the chilled cake; Lubricate, leaving 1/2 inches at the edges. Wrap it again. Put on the dish; chill out. In a bowl, whip the ingredients for the glaze until a homogeneous mass is obtained. Pour the cake. With a fork, make lines that are similar to tree bark.
Servings: 12