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Print Recipe
Chocolate Cake with Black Currant Recipe
And here is whom cake chocolate, Yes with black currant!?))Very moist, delicious, juicy. It is prepared simply from the usual products that are found in every home.
Prep Time 5 minutes
Cook Time 45 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Flour+cocoa=sift. Add sugar, baking powder, soda and stir.
    Flour+cocoa=sift. Add sugar, baking powder, soda and stir.
  2. In another vessel milk to room temperature, whisk to mix with egg at room temperature. Pour in the oil, and stir. Pour in the boiling water. Lightly whisk.
    In another vessel milk to room temperature, whisk to mix with egg at room temperature. Pour in the oil, and stir. Pour in the boiling water. Lightly whisk.
  3. Pour liquid ingredients to dry in two steps, stirring after each infusion.
    Pour liquid ingredients to dry in two steps, stirring after each infusion.
  4. Black currants (I have frozen) roll in starch.
    Black currants (I have frozen) roll in starch.
  5. Pour into the dough and mix gently. The bottom of the mold cover with baking paper, preferably with a silicone coating. Pour the dough into the mold. (The size of the forms I have 22 centimeters diameter of, but think can be and slightly smaller)Better stove again in razdelnoy form, because cake is obtained enough gentle and can break down under extraction) Put in a preheated 180 degree oven. Bake until tender, until dry toothpick.
    Pour into the dough and mix gently.
The bottom of the mold cover with baking paper, preferably with a silicone coating. Pour the dough into the mold. (The size of the forms I have 22 centimeters diameter of, but think can be and slightly smaller)Better stove again in razdelnoy form, because cake is obtained enough gentle and can break down under extraction)
Put in a preheated 180 degree oven. Bake until tender, until dry toothpick.
  6. Allow the cake to cool slightly, release from the mold. Allow to cool completely. The cake tastes better the next day, but especially impatient can remove the sample and cool down.
    Allow the cake to cool slightly, release from the mold.
Allow to cool completely. The cake tastes better the next day, but especially impatient can remove the sample and cool down.
  7. Cut and treat!
    Cut and treat!

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