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Chocolate cakes with berry jam
coffee

These chocolate cakes are a real paradise for connoisseurs. Incredibly tender chocolate sponge cake, goes well with berry jam.

This elegant dessert is sure to decorate any holiday table.

STORAGE:

For the biscuit:

  • 380 g of flour
  • 280 g of sugar
  • 60 g of cocoa powder
  • 1 teaspoon baking powder
  • 1.5 teaspoons of baking soda
  • 2 eggs
  • 120 ml of vegetable oil
  • 250 ml of milk
  • 250 ml of boiling water

For cleaning:

  • 150 g of berry jam
  • 1 teaspoon of instant coffee
  • 1 teaspoon sugar
  • 30 ml of boiling water

For ganasha:

  • 90 g of dark chocolate
  • 150 g of 35% fat 

PREPARATION:

  1. In a bowl, mix the dry ingredients - flour, sugar and cocoa.
  2. Then add baking powder and baking soda to the dry ingredients, mix.
  3. Add eggs, pour vegetable oil and milk. Stir.
  4. Pour boiling water into the dough and mix again.
  5. Immediately lay out the dough in a parchment-lined pan and flatten.
  6. Bake in a preheated oven to 170 degrees for 20 minutes.
  7. Collect cakes. Cut a round cut out of sponge cake and divide it into 2 cakes.
  8. Apply jam on one part and cover with the second part.
  9. Cook ganache. In a skillet, heat the cream, pour it over the chocolate, mix. Ganache pour cakes.
  10. Decorate cakes with berries.

Bon appetit!

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