@MarijaJak 11 September 2020 more from that month

Chocolate cake

Components: * Cover: 8 eggs, 250g butter, 200g sugar, 200g cooking chocolate, 8 tablespoons flour, 1 baking powder, * for pouring the cover 200ml chocolate milk, 2-3 tablespoons of rum * File: 600ml sweet sour cream, 300g of cooking chocolate 1. First prepare the filling: Heat the sweet sour cream (be careful not to boil it). Pour over the chocolate and stir occasionally until the chocolate is completely melted and combined with the sour cream. Leave to cool. 2. For the crust, whisk the egg yolks with the sugar until foamy. Then gradually add the softened butter, melted chocolate and flour. Separately whisk the egg whites into the solid snow and lightly stir them into the mixture with the egg yolks with a spoon. 3. Line a 26cm diameter cake tin with baking paper and pour the prepared crust mixture into it. Bake in a preheated oven at 180C for about 45 minutes. * the length of baking depends on the oven, check with a toothpick if the crust is baked. 4. Remove the baked crust from the mold to cool. During this time, whisk the cooled filling with a mixer until it becomes foamy. * do not stir for too long so that the sweet sour cream does not clump and turn into butter, as soon as the filling gets a lighter shade, stop whipping 5. Cut the cooled crust horizontally into two parts. Arrange the cake in the following order: Pour half of the chocolate milk and rum over the lower part of the crust, then put the filling (leave a little filling for decoration) and then the upper part of the crust covered with the rest of the chocolate milk and rum. Leave to cool (preferably overnight) 6. When the cake has cooled well, remove the hoop and decorate as desired.