Biscuit:
200 gram of butter
200 gram of sugar
200 gram self-rising flour (if there is no flour, no problem, the usual flour mix with 0.5 tsp baking powder)
3 eggs
1 tea spoon Opener
3 tea spoon cocoa powder
3 tablespoons water
A handful of petals of almond (you cannot add, but you can take a large chopped almonds without the skin)
Butter - for greasing forms
1 tablespoon flour - for dusting
Chocolate sauce:
100 gram dark chocolate 70%
100 gram of butter
100 gram of sugar
3 tablespoons milk
Cream:
200 ml cream not less than 33% fat
Sugar - to taste
Vanilla pod
Assembly:
Any fresh berries
Brandy or cognac
Sectional shape of diameter 26-28 cm
How to cook:
1. Biscuit softened butter with sugar whip until sugar is dissolved. Add flour; add the eggs and baking powder. Mix thoroughly.
2 Mix the cocoa with water to avoid lumps. Pour in the batter. Mix with a corolla. Add almond flakes.
3 Lubricate the form butter pave bottom with baking paper. For hedging grease with butter and paper. Sprinkle 1 tablespoon of the form flour, evenly distributing it across the surface, getting rid of the surplus.
4 Bake cake at 180° C for 25-27 minutes.
5 For the chocolate sauce chocolate cut into small pieces, butter - diced. Fold the butter, chocolate, sugar and milk in a saucepan and put in a water bath for a minimum fire. Melt.
6 Remove the cake from the oven and release the form and cool on a lattice. Carefully cut in half.
7 For the cream whip cream with sugar and vanilla seeds from the pod to the strongest peak.
8 Assembling the cake: the lower part of sponge cake sprinkled with brandy or cognac, put whipped cream and berries. The upper part of the biscuit as lightly sprinkles with brandy and cover the bottom layer. Top abundantly pour chocolate sauce and garnish with berries. Put in refrigerator for several hours.
