For the sponge cake and a 24 cm in diameter springform pan:
180 g of all-purpose flour
180 g of sugar
4 middle-sized eggs
25 g of cocoa powder
5 g of baking powder
70 ml of water
a pinch of salt
For the cream:
300 ml of heavy whipping cream (you can use sour cream)
160 g of sweetened condensed milk
200 g of dried prunes
50 g of walnuts
20 g of chocolate
7 g of gelatin
50 ml of water
For soaking:
3 tbsp of water
2 tbsp of sugar
1 tbsp of cognac
For the glaze:
100 g of chocolate
60 g of butter
For the decoration:
50 g of dried prunes
50 g of walnuts
The cake is 1.6 kg
26 фев 2017
