Ingredients:
°1 tbsp dark cocoa
° 1/4 liter boiling water
°190ml cup with soft butter
°Bowl capacity 1 liter contains caster sugar
° 4 Eggs
°1 teaspoon vanilla
Bowl of
° 2/3 L Multipurpose Flour Bowl
°2 teaspoons of baking soda
° 1/2 teaspoon baking powder
° 1/2 teaspoon salt
Bowl capacity °
° 1/4 liter contains milk
+ Caramel Layer:
° 1/4 liter contains chopped pecans
Bowl capacity °
°1 liter contains sugar powder
Bowl capacity °
°1 liter contains sugar powder
:Cup capacity
°170ml Heavy Duty Whisking Cream Box
° 130 mg contains dark corn syrup
°190ml cup with soft butter
+ Ganache Layer:
° 1/4 liter contains chopped pecans
:°Chocolate curls or other decorations
° Cup capacity
170ml Heavy Duty Whisking Cream Box
+ Snow:
:: Chocolate curls or other decorations
Bowl capacity °
°1 liter contains sugar powder
The 190ml cup contains soft butter
The cup containing 60 ml contains milk
°1 teaspoon dark cocoa
°1 teaspoon vanilla extract
+ Fill:
:: Chocolate
Instructions:
cocoa is dissolved in boiling water; In the bowl, cream butter is also light and thin sugar. Add the eggs one by one, whisking well after each addition. Beating in vanilla. Mix the flour with baking soda, baking powder and salt as well. Add to the cream mixture alternately with the curd and cocoa mixture, and beat well after each addition.
Pour into three 9-inch greased and flour-coated basins. Bake at 350 ° C about 20-25 minutes. Allow to cool for 10 minutes before moving from pans to shelves to cool completely.
For caramel layer: 9 “line of aluminum foil. Grease the dish with butter. Sprinkle with pecans. Set aside.
In a large, heavy saucepan, mix the sugar, brown sugar, 130 quarts cream, corn syrup and butter. Bring to a boil over medium heat. Cook and stir until soft, about 5 minutes. Generous. Boil over medium-low heat, stirring constantly. Cook with stirring until the candy thermometer reads 238 ° C
Enjoy!