Ingredients
Dough:
- 6 pieces Chicken eggs
- 6 tablespoons Sugar
- 6 tablespoons Flour wheat / Flour
- 4 tablespoons Cocoa powder
- 1 pack Baking powder
- 1 pack Vanilla sugar
- 150 ml Sunflower oil
- 150 ml Milk
Light cream:
- 2 packs Vanilla pudding
- 900 ml Milk
- 150 gram Butter
- 6 tablespoons Sugar
Instructions
- Beat the eggs with sugar. Add flour with baking powder, vanilla sugar and, without ceasing to beat, add cocoa, sunflower oil and milk.
- Grease the baking dish (35x45 cm) with butter. Pour the dough into the mold. Bake in a preheated 180* oven for 30 minutes.
- Remove the finished cake from the mold without removing it, and make holes in the still hot pie, retreating from each other. You can use the end of a spoon like mine.
- Prepare a light cream. In cold milk, dissolve vanilla powdered powder and sugar. Bring to a boil and cook until thickened.
- Remove the cream from the heat and add the butter.
- Pour the warm cake with hot light cream. Our task is to make sure that the cream flows into the prepared holes. Flatten with a spoon and leave to cool.
- Prepare dark cream. Mix milk, chocolate pudding powder and sugar. Cook in still hot cream, stirring with butter. Cool down until the cream does not completely harden.
- Spread the dark cream on the cooled light cream. Smooth it out with a spatula. Before serving, sprinkle with grated dark chocolate and cut into pieces.
- The main thing is to get holes ... Hooray! I see!
- This is an unrealistically delicious cake. It's so easy to enjoy.