– 100 g of sugar
– 100 g flour
– 25 g of starch
– 25 g butter, melted and cooled to room temperature
For the filling:
– 100 g of dark chocolate or dessert
– 400 ml heavy cream (30% and fatter)
– 500 g mascarpone
– 75 g of powdered sugar
– 150 ml strong coffee
– 120 ml Kahlua or other coffee liqueur
– cocoa powder for sprinkling
Sift the flour with the starch.
Whisk eggs and sugar until a light weight and increase the volume by 2-3 times.
Gently vymeshivaem the flour into the egg mixture. Add the butter and gently stir.
We shift the dough in a greased form and bake at preheated 180 degree oven. Bake until done and dry matches, about 25 minutes. In the first half of the cooking time the oven do not open.
The finished cake is completely cool, then cut into 3 thin crust.
Chocolate three on a large grater.
For impregnation, mix the liqueur and coffee.
Mascarpone mash spatula with half of the powdered sugar until smooth (not semi!) state.
Cream whisk with the other half of the powdered sugar. Gently mix with mascarpone.
The split form is inserted a ring of parchment, to such a height that the edges were above the edges of the shape. Put in the form of one cake layer.
Impregnate his third of the coffee mixture, add a third of the cream and sprinkle a third of the grated chocolate.
Repeat with second layer, the second third impregnation, cream and chocolate. Put the third cake layer and gently press it to flatten the surface of the cake.
Impregnate and put the form with the cake in the fridge for 1-2 hours. Then take it out, remove the knob and remove the parchment. Finished the sides and top of cake with remaining frosting. Boca sprinkle the remaining third of chocolate. Sprinkle the top with cocoa powder through a strainer.
Allow the cake to stand in the refrigerator for at least 2 hours and serve.