Russian Chocolate Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 125 g chocolate, bitter
- 250 g butter
- 175 ml boiling water
- 50 g cocoa powder
- 5 egg (s)
- 175 grams sugar
- 175 g flour
- 2 teaspoons baking soda
- 125 g nuts, round
- 75 ml vodka
For the cast:
- 75 g powdered suar
- 3 tablespoon vodka
- 3 tablespoons water
- 25 g cocoa powder
- 100 g chocolate, bitter
Print Recipe
Pin Recipe Instructions
- Grease any cake tin and chill. Preheat the oven to 190 ° C top / bottom heat.
- Melt the dark chocolate in a water bath. Stir the butter into the melted chocolate, set aside. Mix the boiling water with the cocoa, also set aside.
- Mix the flour with baking powder and nuts.
- Beat the eggs until frothy, pour in the sugar and beat the mixture until creamy. Add the chocolate butter, flour mixture, mixed cocoa and vodka. Mix in everything briefly and pour the dough into the prepared form. Bake in the preheated oven for 40-45 minutes. Leave to cool in the tin for at least 15 minutes, then turn out onto a rack. Let cool down completely.
- For the icing, bring the powdered sugar, vodka and water to the boil. Stir in the cocoa and remove from the stove. Chop the chocolate, add to the cocoa mass and dissolve in it while stirring. If necessary, let the casting cool down a little so that it becomes firmer. Then brush the cake with it and let the topping dry.
- It is best to let it sit for at least 1 day!
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