Ingredients:
For the dough:
Butter 50gHoney
100gMilk
70 mlMoist flour
400gCacao
20gSugar
200gSoda
1 teaspoon Egg
1 egg
For the cream:Egg
2EggsButter
250gYolk
1pcMilk
700 mlSugar
150gFlour
50 g Vanilla
1 tablespoon sugar
For the icing:
Butter 50
100gr. chocolate
For the cream:
2 Eggs
2pc Butter 250g
Yolk 1pc (one egg)
Milk 700 ml
Sugar 150g
50gWhite flour Moist
Vanilla sugar 1 tbsp.
For frosting:
Butter 50g
Bitter chocolate 100g
instructions
Add the cocoa to the hot milk and stir well until smooth and chocolatey.Place the honey in a deep ladle and heat until very hot.
Pour the baking soda into the hot honey and stir.
This will produce a puff of honey.
Then in a bowl, whisk together the egg and sugar.
Stir in the melted butter again.
Next add the lukewarm honey crema.
Stir well with a whisk once more.
Next, pour in the cocoa and milk and mix well.
Gradually add sieved flour.
Then knead a lightly kneaded soft dough.
Divide the dough into 8 portions.
Roll out a thin layer of dough on baking paper.
Cut out a round of pastry, discarding the pastry scraps (you can use them to roll out more pastry).
Prick the pastry often with a fork. Bake the layer in preheated oven at 180 °C for 5-7 minutes.
Remove the hot cakes immediately from the paper and cool on a flat surface.
Prepare all the chocolate cakes in the same way. At the very end, bake the remaining pastry scraps until cooked through and crumble into crumbs to decorate the cake.
Dilute the flour in 100 ml of cold milk and stir until liquid and smooth.
Whisk the eggs and egg yolk with 50 g sugar and the vanilla sugar.
Pour in the flour diluted in the milk and mix well.
Pour the remaining milk into a pan and add 100g of sugar. Heat gently stirring until the sugar has dissolved.
Pour the egg mixture into the hot milk in a thin trickle while still stirring.
Boil the mixture on a high heat, stirring all the time until it thickens, about 5-7 minutes later.
The mixture is ready when the line drawn on a spoon does not run out.
Leave the cream to cool completely to room temperature, stirring well from time to time.
For the cream, beat the soft butter with a mixer.
Add 2 tablespoons of the custard base to the butter, beating well with the mixer each time.
When all the custard has been added, whisk the custard for a few more minutes.
Brush each cake well with the prepared custard.
Assemble the entire cake, leaving the top cake without the custard.
Spread the remaining custard over the sides of the cake
Decorate the cake according to your taste. For example, sprinkle the prepared chocolate chips on the sides of the cake and drizzle the melted butter and chocolate on top.
Put the cake into the refrigerator for at least 5 hours to soak it up, after which time the crusts will be very soft and tender.