Ingredients:
° 1 tablespoon dark cocoa
° 1/4 liter of boiling water
° A cup with a capacity of 190 ml contains soft butter
° bowl capacity
1 liter contains fine sugar
° 4 eggs
1 teaspoon vanilla
° bowl per
° 2/3 liter all purpose flour bowl
° 2 teaspoons baking soda
° 1/2 teaspoon baking powder
° 1/2 teaspoon of salt
° bowl capacity
° 1/4 l contains milk
+ layer of caramel:
° 1/4 liter contains chopped pecans
° bowl capacity
1 liter contains powdered sugar
° bowl capacity
1 liter contains powdered sugar
°Cup capacity
170ml box heavy whipped cream
° A 130 mg contains dark corn syrup
° A cup with a capacity of 190 ml contains soft butter
+ layer of ganache:
° 1/4 lL contains choop pecans
° Chocolate shavings
170ml box heavy whipped cream
+ ice cream:
° Chocolate shaving
1 l contains powder sugar
° A  c with a 190 ml contains soft butter
° A  c with a 60 ml contains milk
° 1 tsp  of dark cocoa
° 1 tsp vanilla extract
+ Filling:
° Chocolate
* Methods
dissolve cocoa in boiling water; In a bowl, cream the butter also the sugar until it is light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in vanilla. Mix flour with baking soda, baking powder, also salt. Add to cream mixture alternately with curd and cocoa mixture, beating well after each addition.
Pour into three greased and floured 9-inch pots. Bake at 350°C for about 20-25 minutes. Let cool 10 min. before transferring pans to wire racks to cool completely.
For caramel layer: 9 inch line of foil. Grease the baking sheet with butter. Sprinkle with pecans. Put aside.
In a large heavy-bottomed saucepan, combine the sugar, brown sugar, 130 liters of cream, corn syrup and butter. Bring the mixture to a boil over medium heat. Cook and stir until tender, about 5 minutes. generous. Bring the mixture to a boil over medium-low heat, stirring constantly. Cook, stirring, until candy thermometer registers 238°C (soft ball stage), about 10 minutes.
Remove from heat and quickly pour into prepared pan (do not scrape pan).
For ganache layer: Placing a sheet of aluminum foil in a 9-inch pie pan also brush this sheet with 1 tsp of butter. Sprinkle with pecans. Put the chocolate chips in a bowl. In a saucepan, bring the cream to a boil. For the chocolate to whip to soften. Pour over the pecans. Cool to room temperature Refrigerate until set.
To decorate: In microwave, melt unsweetened chocolate and chocolate chips; Stir until smooth. a little cold. In a large bowl, whisk together the sugar, butter, milk, cocoa, and vanilla until smooth. Stir in melted chocolate.
To assemble the cake: Place a layer of cake on a serving platter. Remove the mold from the caramel and place it on top. Cover with another layer of cake. Remove the foil from the ganache and place it on top. Cover with the remaining cake layer. Core and sides of the cake. Decorate as desired.
Enjoy!

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