Products and ingredients:
1 packet of margarine
1 packet of margarine
3 cups of sugar
2 and 2.3 cups of flour
4 eggs
2 tablespoons instant coffee
3.4 cups of dark cocoa
1 tablespoon of baking powder
2 tablespoons of soda
1 1.2 cups of ryazhenka
3 chocolate bars (1 bitter, 2 toffee)
500 ml. Sour cream 30%
3 thickener to sour cream
2.3 glasses of powdered sugar
Glass of rum
Several spoons of sour cream, milk
Punch
2 and 2.3 cups of flour
4 eggs
2 tablespoons instant coffee
3.4 cups of dark cocoa
1 tablespoon of baking powder
2 tablespoons of soda
1 1.2 cups of ryazhenka
3 chocolate bars (1 bitter, 2 toffee)
500 ml. Sour cream 30%
3 thickener to sour cream
2.3 glasses of powdered sugar
Glass of rum
Several spoons of sour cream, milk
Punch
Pound well the margarine with sugar and coffee for a lush mass. After that, add one egg without stopping to whip. In a bowl, combine all the loose ingredients: flour, cocoa, baking powder, soda, mix with each other. After that, break the tile of bitter chocolate into small pieces. To the ground mass, add alternately flour, fermented baked milk. When the cooked dough is ready, add crushed chocolate to it and mix it well. All put on a large baking tray and bake for 60 minutes at a temperature of 180 ° C.
When the biscuit is ready to cut it in half and punch it. Beat the sour cream with a thick foam, adding the powdered sugar and thickener to sour cream. Prepared cream to shift the biscuit. With chocolate toffee and a few spoons of sour cream, prepare watering and grease it with cake. Cook the cooked product in a refrigerator for several hours.