Chocolate cake

Description

Ideally suitable for tea and coffee. Beat yolks and sugar, add butter, flour and cocoa. Knead the dough until it becomes soft. Divide the dough into three equal parts and roll each to a thickness of about 0.5 cm and bake the layers. Cream: Beat egg whites with sugar into a thick foam, then mix with nuts and zest. Glaze: Heat sour cream until it thickens, then add cocoa, sugar, butter and bring to a thick consistency again over heat. Spread the cream on the two lower layers, cover the top of the cake with glaze. Serve cooled or slightly warm.

Instructions