- flour - 3/4 Cups (sprinkling)
- dark brown sugar - 3/4 Cups (sprinkling)
- salt - 1/2 teaspoons (sprinkling)
- toasted pecans - 3/4 Cups (sprinkling)
- of chilled butter - 6 st. spoons (sprinkling)
- sugar - 1/2 cups (chocolate mixture)
- unsweetened cocoa - 1 teaspoon (chocolate mixture)
- cinnamon - 1 teaspoon (chocolate mixture)
- flour - 3 1/2 cups
- baking powder - 1 teaspoon
- soda - 1 1/2 teaspoons
- salt - 1/2 teaspoonfuls
- butter - 1 cup (softened)
- sugar - 2 1/4 Cups
- eggs - 4 pieces (large)
- sour cream - 480 Grams
- extract of vanilla - 1 1/2 teaspoons
1. Make a sprinkle. Cut the butter into 1 cm pieces. Mix the flour, sugar and salt in the food processor for 5 seconds. Add the pecans and stir until the nuts are shredded. 2. Add the butter and mix until the mixture resembles very coarse sand. Cover the mixture with a plastic wrap and put in the refrigerator. 3. Make a chocolate mixture. In a small bowl, mix the sugar, cocoa and cinnamon, set aside. Preheat the oven to 175 degrees. Lubricate the oil with a size of 22X32 cm. If you use a metal mold, the cake will be crispy at the edges. 4. Sift the flour, baking powder, soda and salt together in a bowl. In another bowl mix the butter with a mixer. Add the sugar and whip. Add eggs one at a time, whisking after each addition. 5. Add sour cream and vanilla extract, whisk. Add the flour mixture in three supplements and whip. Do not beat for too long! 6. Pour one third of the dough into the prepared form. Smooth the surface of the dough with a spatula. Sprinkle half the chocolate mixture so that it evenly covers all the dough. Pour half the remaining dough on top, and then pour out the remaining chocolate mixture. Finally, pour the remaining dough on top. 7. Sprinkle with powder. Bake the cake in the center of the oven by turning the shape three times during baking, for 1 hour. 8. Allow the cake to cool in the form for 30 minutes, then serve to the table. The cake can be stored for 3 days in a container at room temperature.
Servings: 8