Chocolate-caramel sponge cake on mineral water

for biscuit:

sugar 150 g
flour 100 g
eggs 3 pcs.
mineral water with gas 90 ml
olive oil 90 ml
walnuts (almonds) 75 g
cocoa powder 40 g
baking powder 1 teaspoon

for chocolate-caramel ganache:

cream 33-35% 150 g
chocolate black bitter 70% 1 tile
sugar (small) 75 g
cocoa powder 75 g
Butter (soft) 50 g
salt 1.5 g

for impregnation:

Milk (boiled) 2 tbsp.
condensed milk 2 tbsp.
liqueur coffee 2 tbsp.

Fry the nuts in a dry frying pan, chop to a shallow crumb.

Mix in a homogeneous mass with sifted flour, cocoa powder and baking powder.

Split eggs into a bowl of a mixer, whip for a minute at maximum.

Sprinkle sugar, beat for another 7 minutes at high speed. Pour the flour mixture in portions, mix after each addition with a wooden spatula. Pour in the oil and mineral water.

Lubricate the bowl of multivark oil, rub it with flour. Fill the bowl with a test, set the "Baking" mode and the time is 65 minutes.

The temperature for the oven is slightly less - 150 degrees, prepare a sponge cake for about 45 minutes.

To prepare the ganache, break the tiles of chocolate into pieces. Boil the salted cream in the ladle to bring the sugar to the state of dark caramel, pour in the cream, stir until homogeneous, add the butter, stir until it is completely dissolved, pour to the chocolate, mix until homogeneous, whisk with a blender.

To impregnate, mix the condensed milk, liqueur and milk, evenly pour the cooled biscuit, top with a chocolate mixture.