1/3 cup of cocoa
1 cup of water
1 teaspoon of vanilla extract or essence
2 eggs, large
1/2 cup of sour cream 18%, room temperature
pinch of salt
INGREDIENTS FOR THE CHOCOLATE COTTING:
100 g of dark chocolate
100 ml whipping cream 30%
1/2 cup of almond flakes
Grease the cake tin with butter and sprinkle with breadcrumbs or semolina. All ingredients for the cake should be at room temperature.
Sift the flour together with the powder, baking soda and sugar into a bowl. Put the butter into a pot, pour in water and add cocoa, vanilla and salt. Heat until the ingredients dissolve. Remove from heat and leave to cool slightly. Add half of the mixture to the dry ingredients and mix (the dough will be very thick). Then add the second part of the mass and mix again just until combined. Add one egg at a time and mix. Finally, mix with sour cream just until the
ingredients are combined. Put the dough into the form and bake at 180 C for about 45-50 minutes until the so-called dry stick. After baking, leave in the tin for 30 minutes, then remove gently.
Heat the cream vigorously, add the chocolate pieces and mix thoroughly until dissolved. Pour onto the cooled cake and decorate with almond flakes (you can lightly roast it first).
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