*1 cup= 240 ml cups
1 cup (1 cup* powdered sugar
Half cup (1/2 cup) vegetable oil
1 cup milk (I forgot to add, but it was a problem)
3 heaping tablespoons cocoa
1 cup + 1 cup of flour until the third (1 +1/3 cup flour)
4 egg whites + 1 in a separate bowl
2 heaping tablespoons flour
1 heaping tablespoon + half tbsp Starch (wheat or corn starch, it doesn’t matter)
3 tablespoons granulated sugar
2 heaping tablespoons cheese cheese
According to desire, one raspberry and mint leaves
1. For sponge cake, whisk the egg yolks and sugar thoroughly with Mixer. Then milk, cocoa and add the oil and continue whisking with a mixer. Add the flour and baking powder and stir for 1-2 minutes. A flick of the egg whites and salt in a separate bowl, with an electric beater whisk until Snow White. The same cloth (meringue), as this makes the dough thoroughly until stiff, the egg whites will not flow when you invert the container so that by the time they get to State, beat. Take egg whites and whisk for 1-2 minutes and add 2 tablespoons of the cake batter. The remaining sponge cake batter where the egg is located into the rough, this time with the help of a spatula, the dough, all the same, to be a gentle motion in turn upside down (this way the reason for the egg, gotta be. If yes, sponge cake, enough of it does not swell). Pre-greased 20 cm diameter cake pan and lay the wax paper into a clamp base into the cake batter transfer. Preheat the oven to 175 degrees and bake for 40-45 minutes. When you stuck a toothpick into the sponge cake if it comes clean, it means cooked. Let the sponge cake cool.
2. Cream Dec for in creamers, flour, starch and sugar mix. Add cold milk and continue stirring. The heat and cook until thickens. Add the chocolate and mix quickly into it while it’s hot custard dark chocolate and let it melt. Then, labne cheese, and continue stirring and add a package of vanilla if you wish. To one side of cream and allow to cool.
3. Chocolate ganache icing for the chocolate in a double boiler procedure, i.e., boiling hot in a heat resistant container is not placed on top of the melt. Thoroughly melt the chocolate, add the cream milk and mix quickly. Take the mixture from the stove and let it cool.
4. The sponge cake cooked and cooled, in a manner as equal as possible, horizontally cut. The first piece, place it on a flat surface
pour half of cream on Dec with the help of a spatula flatten.
Leave some space toward the edges of sponge cake. Otherwise, when you put a coat of cream sponge can exceed Dec. 2. place the sponge floor
Dec and flatten with a spatula and pour the remaining cream.
3. a layer of sponge cake, too place.
Pour chocolate ganache on the icing.
5. Remove and allow to rest for 1-2 hours in the fridge. At the end of the period, decorate any way you want. Embellished with raspberry and mint leaves, grains.