Cake
Description
Delicious baked goods for the whole family. The Great Chocolate Wall cake is made as follows. 1. Preheat the oven to 200 degrees. Using a microwave or a small saucepan, melt coarsely chopped unsweetened chocolate (150 g), then cool to room temperature. 2. In a large bowl, mix the flour, baking powder, and salt. 3. In another large bowl, using an electric hand mixer, beat the butter (not all of it—only 150 g) with the sugar until smooth. Then add the melted chocolate and vanilla extract (2 tsp) to the mixture. Add the eggs one at a time, beating after each addition. Add the dry flour mixture and milk; beat until smooth. 4. Spread the resulting batter evenly in the baking pan. Bake for 25–30 minutes at 200 degrees, then remove from the oven and cool on a wire rack to room temperature. 5. Now make the glaze. In a saucepan, bring to a boil a mixture of cream, raspberry jam, the remaining butter (50 g), and salt (a pinch). Pour the boiling hot mixture over finely chopped bittersweet chocolate. Whisk until you get a uniform mass, then add a little vanilla extract and whisk again. 6. Transfer the resulting mixture to an airtight container and refrigerate for 1–2 hours until set. 7. Now assemble the cake. Cut the baked batter into layers (sheets). Then—as usual. Place a layer, spread with chocolate glaze, then another layer of batter, a layer of glaze, and so on until the ingredients run out. 8. Refrigerate the cake overnight to set. The next day, the Great Chocolate Wall cake will be ready. It is best served with raspberry jam and fresh berries. :)