Composition / ingredients
Cooking method
The cake consists of a base, a cream layer and a chocolate glaze.
1. For the dough, add sugar and softened butter to the milk, bring to a boil. We introduce flour, mix all the eggs quickly, as it began to gather into a lump and lag behind the walls of the pan - so the dough is ready.
2. Put the dough in a bag and squeeze it onto a baking sheet, put it in the oven, bake on medium heat for 15 minutes.
3. Pour milk into a saucepan and put it on the fire, as soon as it boils, we introduce cocoa and sugar. Stir and add flour. As the cream cools down a little, put the remaining oil.
4. Melt the chocolate in a water bath and begin to assemble the cake.
5. Dip each billet in cream and spread layers on a dish, decorate with chocolate on top.
We put it in the refrigerator for impregnation all night, the next day our dessert is ready!
The calorie content of the products possible in the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Milk-nut chocolate - 542 kcal/100g
- Nutty chocolate - 580 kcal/100g
- Porous milk chocolate - 506 kcal/100g
- Creamy chocolate - 560 kcal/100g
- Chocolate - 550 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Cocoa powder - 374 kcal/100g
- Wheat flour - 325 kcal/100g
