For the dough: Eggs - 4 pcs., wheat flour - 300 g, cocoa powder - 20 g, soda - 1.5 tsp.,sugar - 200 g, sour cream - 320 g
For cream: sour cream - 600 g, condensed milk - 300 g,
Nuts (any) - 100 g
For the glaze: butter - 50 g, cCocoa powder - 1 tbsp. l sour cream - 2 tbsp. l, sugar - 2 tbsp. l
Cooking:
Beat eggs with sugar using a mixer in a lush foam. Add soda to sour cream, mix well, and then add to eggs. Lightly whisk.
Gradually add the sifted flour to the dough and beat everything with a mixer. The dough should turn out without lumps, and its consistency should resemble thick sour cream.
Divide the dough into three parts. Pour the first part into a baking dish and bake the cake in an oven heated to 180 ° C for 10-15 minutes.
Cool the finished cake at room temperature.
To the remnants of the dough add sifted cocoa powder and a spoonful of sour cream. Thoroughly mix everything and pour into the form. Bake the second cake at a temperature of 180 ° C for 20-25 minutes.
Cool the finished cake, then cut it into pieces.
Cooking cream. To do this, mix sour cream and condensed milk. Sew it all up with a spoon.
Light cream cake grease with cream, and sprinkle with chopped nuts on top.
Pieces of chocolate cake drop into cream and spread over light cake. Sprinkle everything with nuts.
Repeat the previous step, sprinkle the cake with nuts and send it in the fridge for impregnation for half an hour.
Cooking icing. To do this, combine sour cream, butter, sugar and cocoa powder. Mix everything well and put the mass on a low fire. Bring glaze to a smooth texture.
Pour a cake with ready-made iced icing, decorate with nuts.
