- Flour - 0.5 Glass
- Sugar - 3/4 Glass
- Eggs - 2 pieces
- Butter - 50 Grams (+ 100 gr for coffee cream)
- Soda - 1/2 Teaspoon
- Chocolate - 1 piece (1 tile or use 3 tablespoons of cocoa)
- Salt, vanillin - - Pinch
- Sugar powder - 1,5-2 Cups
- Instant coffee - 1 Art. a spoon
- Milk - 1-2 Art. spoons
Melt 50 grams of butter with chocolate, then cool a little. While the mass cools down, in a separate vessel using a mixer, beat the eggs with sugar and pour them into the cooled chocolate mass, mix. Then add vanillin, salt and sprinkle with flour. It's good to mix everything up to homogeneity, so that no lumps are formed. Then sponge the biscuit dough into a greased form and send it to the oven at a temperature of 160 degrees. It is important not to overdry the biscuit, it should turn out to be soft, but not damp. Ready cake cool and cut into the same pieces of arbitrary shape. Then we prepare the coffee cream. To do this, in a small amount of milk should dissolve a spoon of coffee. Then in another bowl, whip butter with sugar powder (you need exactly the sugar powder, sugar for no reason to dissolve in the oil), add the coffee mixture and once again shake everything. Cool the cream in the refrigerator. Then, with a cream of coffee, brush the biscuit, connecting them two by one. Remain the remaining cream in a confectionery bag and decorate cakes.
Servings: 3-4