Swiss walnut-chocolate cake
16. September 2013
With chilly days you may want some chocolate vices, and for this case, I attach a new recipe that is really great.
Wraps are roasted in the recipe. If you are in a hurry, you can forget about roasting. If not, put nuts on the oven in oven preheated to 180 ° C or hot air 160 ° C and bake for 4-5 minutes into gold.
40 minut
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1.
Preheat the oven to 180 ° C or hot air to 160 ° C. Eat or bake a baking sheet with a 22 cm diameter cake.
2.
Dissolve slowly the chocolate in the bowl over the steam. The water under a bowl or pot should not be cooked completely and the chocolate container should not touch the water level. Let the chocolate cool a little.
3.
Meanwhile, whisk the butter with sugar until it is beautifully fluffy and smooth. Gradually bathe the eggs one by one. Carefully mix the sliced sliced flour with baking powder. Now you can mix chocolate, vanilla extract and finally chopped nuts.
4.
Put the dough into the mold, spread it evenly and decorate with the remaining walnut halves. Bake for 30-35 minutes until the spoon runs out of the dough without any residual liquid dough. But try not to crush the cake, the consistency inside should remain moist, sticky, much like brownie.
5.
Leave for a few minutes to cool and serve with sour cream, ice cream or whipped cream.
