Chocolate cake for one two three

10 servings
1 day

This recipe is a tribute to the wonderful cook and pastry chef - Andrei Rudkov, better known as Andy Chef. His recipes are simply amazing and very accurate. Everything is verified to the smallest detail. And the result will be exactly as he promises. Porous slightly wet cakes, rich chocolate taste - this is a real culinary miracle.

How do I make a chocolate cake for One Two Three? Prepare the ingredients according to the list. Remove the butter in advance from the refrigerator, it should be soft. Take the top grade flour. Milk - any fat content. Wash the eggs and dry with napkins.

In a separate bowl, combine the wheat flour, cocoa, sugar and salt. You may have more or less flour than I have, so put some of the flour aside, add it later in parts, monitoring the consistency of the dough.

Mix the dry mass gently.

Add the raw eggs, soft butter, olive oil, milk and wine vinegar to the flour mass.

Beat everything with a mixer until glossy, smooth.

Pour the dough into a butter-greased baking dish. In consistency, it should be like very thick sour cream. I had a culinary ring without a bottom, but the dough did not leak out when baking. Bake the cake in the oven preheated to 175 ° C for about 45-55 minutes (navigate your oven!). Minutes 20-25 from the start of baking, (be sure to after the cake stops growing!), Start checking its readiness with a wooden skewer every 5 minutes.

It is important not to overexpose the bark in the oven, otherwise it can become dry or burn. As soon as the skewer is dry, the bark is ready. It took me another 20 minutes (in total, the cake was baked for 50 minutes, but it may take you more or less time, it all depends on the peculiarities of the oven). Turn the finished bark upside down on the grill, remove the parchment and cool.

You can wrap the cake in cling film and leave to cool at room temperature overnight. So it will keep the humidity not only inside, but also outside.

Prepare products for ganache. Take at least 30% fat content of cream.

Transfer the cream into a separate bucket. Add a cinnamon stick to them and bring to a boil on the stove.

Transfer the chocolate to a bowl. Pour boiling cream over it and, stirring, melt completely.

Cool the ganache to room temperature and add the soft butter to it. Stir until smooth.

Pour the cooled chocolate cake over the ganache, allow to grip and then garnish the cake as desired. I have this fresh fruit: kumquat, grapes, as well as mint leaves.

Be prepared for the fact that flour may be needed more or less than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!

Keep in mind that everyone has different ovens. The temperature and cooking time may differ from those indicated in the recipe. To make any baked dish successful, use useful information about the features of the ovens!