INGREDIENTS:
for cakes:
eggs 4 pcs.
sugar 2 cups
for cakes:
eggs 4 pcs.
sugar 2 cups
2 cups flour
1 cup vegetable oil
1 cup milk
cocoa powder 3 tablespoons
vanilla sugar 1 sachet
baking powder 1 bag
Cream:
whipping cream 500g
dark chocolate 200 g
nougat chocolate 150g
PREPARATION:
1Horosho whip raw eggs, sugar and vanilla in a bag. Pour the vegetable oil, milk, add cocoa powder. Massa mix.
2Smeshat the sifted flour and baking powder. Pour the dry mixture to the liquid, connected to a mixer. Pour the batter into a baking dish of medium size, bake at 180 degrees for 45 minutes.
3To cooking creams need chocolate spread Nutella or nougat. Melt in a water bath of dark chocolate, add the pasta. Separately, whip the cream, put in the cream.
4Razrezat baked cake horizontally into three parts, the finished weight of fluff. Put the pastry in the refrigerator overnight. Prepare the glaze of melted chocolate and heavy cream. Drizzle chocolate cake mixture, sprinkle with chocolate chips.
1 cup vegetable oil
1 cup milk
cocoa powder 3 tablespoons
vanilla sugar 1 sachet
baking powder 1 bag
Cream:
whipping cream 500g
dark chocolate 200 g
nougat chocolate 150g
PREPARATION:
1Horosho whip raw eggs, sugar and vanilla in a bag. Pour the vegetable oil, milk, add cocoa powder. Massa mix.
2Smeshat the sifted flour and baking powder. Pour the dry mixture to the liquid, connected to a mixer. Pour the batter into a baking dish of medium size, bake at 180 degrees for 45 minutes.
3To cooking creams need chocolate spread Nutella or nougat. Melt in a water bath of dark chocolate, add the pasta. Separately, whip the cream, put in the cream.
4Razrezat baked cake horizontally into three parts, the finished weight of fluff. Put the pastry in the refrigerator overnight. Prepare the glaze of melted chocolate and heavy cream. Drizzle chocolate cake mixture, sprinkle with chocolate chips.