Ingredients:
For the dough: Eggs - 4 pcs., wheat flour - 300 g, cocoa powder - 20 g, soda - 1.5 tsp.,sugar - 200 g, sour cream - 320 g
For cream: sour cream - 600 g, condensed milk - 300 g,
Nuts (any) - 100 g
For the glaze: butter - 50 g, cCocoa powder - 1 tbsp. l sour cream - 2 tbsp. l, sugar - 2 tbsp. l
Cooking:
- Beat eggs with sugar using a mixer in a lush foam. Add soda to sour cream, mix well, and then add to eggs. Lightly whisk.
- Gradually add the sifted flour to the dough and beat everything with a mixer. The dough should turn out without lumps, and its consistency should resemble thick sour cream.
- Divide the dough into three parts. Pour the first part into a baking dish and bake the cake in an oven heated to 180 ° C for 10-15 minutes.
- Cool the finished cake at room temperature.
- To the remnants of the dough add sifted cocoa powder and a spoonful of sour cream. Thoroughly mix everything and pour into the form. Bake the second cake at a temperature of 180 ° C for 20-25 minutes.
- Cool the finished cake, then cut it into pieces.
- Cooking cream. To do this, mix sour cream and condensed milk. Sew it all up with a spoon.
- Light cream cake grease with cream, and sprinkle with chopped nuts on top.
- Pieces of chocolate cake drop into cream and spread over light cake. Sprinkle everything with nuts.
- Repeat the previous step, sprinkle the cake with nuts and send it in the fridge for impregnation for half an hour.
- Cooking icing. To do this, combine sour cream, butter, sugar and cocoa powder. Mix everything well and put the mass on a low fire. Bring glaze to a smooth texture.
- Pour a cake with ready-made iced icing, decorate with nuts.