Honey and chocolate cake with nuts

For the dough:
1 egg
150 g of sugar
'30 Margarine
1 teaspoon soda
2 tablespoons honey
3 tablespoons milk
400 g Flour
2 - 3 tablespoons cocoa
For the cream:
1 egg
2 tablespoons flour
100 g sugar
300 ml. milk
300g butter
For the glaze:
100 g chocolate
100 g butter

All ingredients except the flour and cocoa mix and melt at low heat, cooking until the color changes. Remove from heat, add the flour and cocoa and knead the dough. Roll pieces, cut a lid or another form of the same pancakes 4 - 5 mm. and bake on a floured baking sheet very quickly, a couple of minutes. We must sweep away the flour cakes with a dry brush or towel.
Whip the egg with sugar, add the flour and gradually, stirring pour the milk.
Cook the custard in a water bath or on a very low heat, stirring constantly, until thickened.
Cool. Then beat the softened butter and add a spoonful of brew mass incessantly beating.
Cakes smeared with custard sprinkled with nuts. Leave at room temperature for 1 - 2 hours to cakes soaked.
In a water bath melt the chocolate with the butter and pour on top of the cake.
Put in the fridge to solidify.
Bon Appetite!


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