Make this Triple Cake with chocolate, vanilla and praline chocolate and you will love it.
What you need is:
2 c. sugar1 cup. Butter5 eggs2 tsp vanilla1 1/2 yogurt (300 g.)4 tbsp cognac2 pinches of salt500 g. self raising flour3k.s. sifted unsweetened cocoa250 g. praline chocolate300 g. chocolate praline, very finely chopped15 chocolates broken
A little icing for serving
1. All materials must be at room temperature. Preheat oven to 170 degrees Celsius in resistors.
2. Grease round baking pan 30 cm.
3. Beat the butter with the sugar until fluffy well and kremosei. One by one add the eggs, beating long enough to neutralize the odor of the egg. The more you beat the less smell after. Add the vanilla, salt and yogurt, stir and add the flour. Finally, add half the chopped chocolate. Mix.
4. Take half vanilla mixture and add the cocoa. Stir to homogenize. Pour in greased pan.
5. We touch the surface tablespoons praline chocolate and half broken chocolates. Spread a layer of the mixture over vanilla.
6. Bake on bottom rack for about 45 minutes, until golden brown and the surface to rise.
7. Once it out of the oven, sprinkle with the remaining chopped chocolate to melt, as it is hot.
8. Once cooled, sprinkle with crushed chocolate and steam them lightly. Tip: double dose does not stay crumb!
You can make also small Cupcakes with the dough for each one.
What you need is:
2 c. sugar1 cup. Butter5 eggs2 tsp vanilla1 1/2 yogurt (300 g.)4 tbsp cognac2 pinches of salt500 g. self raising flour3k.s. sifted unsweetened cocoa250 g. praline chocolate300 g. chocolate praline, very finely chopped15 chocolates broken
A little icing for serving
1. All materials must be at room temperature. Preheat oven to 170 degrees Celsius in resistors.
2. Grease round baking pan 30 cm.
3. Beat the butter with the sugar until fluffy well and kremosei. One by one add the eggs, beating long enough to neutralize the odor of the egg. The more you beat the less smell after. Add the vanilla, salt and yogurt, stir and add the flour. Finally, add half the chopped chocolate. Mix.
4. Take half vanilla mixture and add the cocoa. Stir to homogenize. Pour in greased pan.
5. We touch the surface tablespoons praline chocolate and half broken chocolates. Spread a layer of the mixture over vanilla.
6. Bake on bottom rack for about 45 minutes, until golden brown and the surface to rise.
7. Once it out of the oven, sprinkle with the remaining chopped chocolate to melt, as it is hot.
8. Once cooled, sprinkle with crushed chocolate and steam them lightly. Tip: double dose does not stay crumb!
You can make also small Cupcakes with the dough for each one.
