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A delicious chocolate cake that can be served as the main piece, or just for Sunday tea
Ingredients
60g honey
4 large eggs
200g self-raising flour
1/2 teaspoon baking powder
30g cocoa
175g soft dark brown sugar
60g dark chocolate (70% cocoa), melted
1 teaspoon vanilla extract
1 tablespoon water
250g butter (room temperature)
Frosting
400g dark chocolate
300ml crème fraîche (room temperature)
Method
1. Preheat the oven to 190°C / 170°C Fan / Gas Mark 5. Line two round 8" (20cm) baking tins with baking paper. To make the sponge put all the ingredients in a mixer, making sure to sift the flour, baking powder, and cocoa together.
2. Mix everything together. Divide evenly into prepared tins and bake in the preheated oven for 25-30 minutes.
3. Once baked, take the cake tins out and leave them to sit for around 10 minutes. Then take them out of the tins and place them on a wire rack to cool completely.
4. Melt the chocolate, add the crème fraîche and mix well. Place one sponge on a serving tray, spread frosting across the top then place another sponge on top. Coat the whole cake and leave the frosting to set for a few minutes. If you would like to decorate the cake with chocolate bars, then it is best to put them on as soon as the frosting is applied.
ENJOY!
Find more of my recipes on my Recipes Page
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Čokoladna Torta
Čokoladna torta definitvno jedna od najukusnijih i najjednostavnijih rođendanskih torti
Biskvit
60 g meda
4 jaja
200 g brašna
1/2 kašičice praška za pecivo
30 g kakaa
175 g smeđeg šećera
60 g tamne cokolade(70%kakaa), topljene
1 kašičica vanilin ekstrakta
1 kasika vode
250 g margarina (omekšalog)
Glazura
400 g tamne čokolade
300 ml creme fraich
Priprema 1. Zagrijati rernu na 190C. Papirom za pečenje obložiti dva okrugla kalupa promjera 20cm. Za biskvit sve sastojke po redosledu staviti u mikser. Brašno, prašak za pecivo i kakao prosijati.
2. Sve zajedno umutiti da se dobije jednolična biskvitna masa. Ravnomerno je podeliti u pripremljene kalupe i peći u predhodno zagrijanoj rerni 25-30 minuta.
3. Pečene biskvite izvaditi iz rerne i ostaviti u kalupu 10ak minuta, zatim ih izvaditi iz kalupa i staviti na žicu da se posve ohlade.
4. U međuvremenu pripremiti glazuru. Čokoladu rastopiti, dodati *creme fraiche* i dobro izmešati. Jedan biskvit staviti na tacnu za služenje, premazati glazurom i na njega stavite drugi. Celu tortu premazati i ostaviti nekoliko minuta da se glazura stvrdne prije služenja. Ukoliko želite ukrastiti tortu čokoladnim štapićima i sl. onda je najbolje ih staviti čim se nanese glazura.
Savet *creme fraiche* bi bilo dobro da je sobne temperature jer kad mu dodate toplu čokloladu ako je hladan odmah će se stvrdniti i biće teže premazati tortu. Stoga ga izvadite iz frižidera sat-dva pre nego počnete peći biskvite. Za to vreme će se smlačiti i uz toplu čokoladu biti taman toliko redak koliko je potrebno da se torta uredno premaže i dekoriše.
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