Chocolate cake with cognac butter cream

Ingredients for Chocolate cake with cognac butter cream

Instructions for Chocolate cake with cognac butter cream

To prepare the Chocolate cake with cognac butter cream recipe, please follow these instructions:

Grease, milk and chocolate boil and cool. Then sugar and egg yolks are stirred. Mel, in which the soda is sifted, mix and all of it is stirred into a uniform mass. In the end, poke poisoned egg whites are carefully turned into the pulp.

The solid mass is poured into a lubricated spring form. Bake in preheated oven on bottom shelf at 175 degrees heat for about 45 minutes. The oven must have the right temperature from the start.

When the cake has cooled, cut it through and the cognac butter cream is lubricated between the layers.

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