I baked a cake from my grandmother’s neighbor’s recipe. I haven’t had such a good dessert in a long time

Since I found this recipe, I like to come back to it on various occasions. The chocolate cake is incredibly fluffy – soft, light as a cloud and delicate in structure. All you need are a few basic ingredients, a moment of mixing and your home will be filled with a beautiful scent. The secret lies in simplicity, because the dough rises evenly, does not fall and always comes out elastic. I’m rearranging them creamy cream, which makes it light and velvety. The whole thing is not heavy or cloyingso it will be perfect not only for family celebrations as a cake, but also as an ordinary, pleasant afternoon tea with coffee. The cake from my neighbor’s recipe looks impressive and is really stress-free to make.

Ingredients:

• 3 eggs,
• 150 g sugar,
• 100 g of butter,
• 100 g of dark chocolate,
• 125 ml of milk,
• 250 g of flour,
• 1.5 teaspoons of baking powder,
• 3-4 tablespoons of rum,
• 250 ml of chilled whipping cream (36%),
• a spoon of powdered sugar,
• 1/2 tablespoon of gelatin,
• 1-2 tablespoons of hot water.

How to do it:

1. In a pot, over low heat, melt the crushed chocolate and butter in the milk. Stir all the ingredients constantly until a smooth mass is formed. Don’t let it boil.

2. Beat the eggs with sugar (with a mixer at high speed) until fluffy.

3. In a separate bowl, mix the flour, baking soda and baking powder.

4. Using a mixer (at low speed), combine the dry ingredients with the egg mass and the cooled chocolate mass.

5. Pour the dough into a greased and floured baking tin measuring approximately 24×24 cm.

6. Bake the cake for about 50 minutes (until the stick is dry), at the middle level of the oven preheated to 175°C.

7. Cut the cooled cake into several layers. Sprinkle them with rum (or tea or water).

8. Dissolve the gelatin thoroughly (so that there are no lumps) in hot water.

9. Beat the cream with powdered sugar until stiff. Gently mix it with the cooled gelatin.

10. Cover the tops with cream. Before serving, put the cake in the fridge for 3-4 hours.

Source: Terazgotuje.pl