French chocolate cake with fruits

2 eggs

0,5 glass sugar

pinch of salt

100 g butter
what kind of oil to choose? we'll show

4 tbsp. 65 g of starch (this . with top)

0,5 glass flour

3 tsp. baking powder

1 tsp. ginger ground

1 tsp. nutmeg

1 tsp. cinnamon

1 tsp. brandy or rum

2 tbsp. cream

2 tbsp. cocoa

1 orange

0,5 glass cherry

100 g chocolate (tile)

For the glaze:

2-3 slices of chocolate

2 tbsp. sugar

2 tbsp. cream

20-30 g butter

salt

18-22 The baking dish, diameter cm, crisps, confectionery, dredging for cookies in the shape of a heart, or a homemade cardboard stencil

Put the butter in a warm place so that it is slightly melted.

Beat eggs with sugar and salt. As soon as they were filled with air bubbles, increasing in volume, add this creamy mass is already soft butter, pre-cut it into pieces (so it will quickly join the General ranks).

Mix with the dough cream (or milk), followed by 1 spoon add the cornstarch, mixing well, then add again and again to mix.

Mix flour with baking powder and add to the dough as well as starch, in small portions.

We advise you to use a blender or food processor, then all the above steps will take you literally 5 minutes.

RUB the orange peel on a fine grater (leave a small piece of peel for cake decoration), and juicy flesh cut into small pieces. The chocolate finely break, putting a couple of slices for the glaze.

And here comes the most important point. Soak the cake magical scents of spices and give it a bold and spicy taste. For this purpose it is necessary to mix the dough with cognac, zest, cocoa and spices. Peel, in addition to visual acuity, adds to the taste of freshness and connecting with spices, gives rise to sensations of delight and celebration.

Heat oven to temperature of 180-200, butter the baking dish (I took silicone, 22 cm in diameter), pour down 2/3 thick mass, put the slices of oranges and cherries, pour the remaining dough and bake until tender.

Possible diameter of from 18 to 22 cm, In broad form, the cake will be lower and humid (although, if you long to bake, even he will dry up, but I think crackers - not today our task), it may be easier to eat with a spoon, and in high form, it will become more dense structure. Delicious both.

Of course, consistency also depends on the time of baking. If you will focus on the first dense aromas from the oven and stick it out for 5 minutes, checking with a wooden stick readiness (taken out of the baking skewer will remain weak traces of the test), you will get a gorgeous cake-dessert, the structure of which will resemble crumbled cake mixed with cream.

If a little bit of pull, so when on a wooden skewer, remove from the cake, there will be no traces will get more strict, masculine taste of cake and a clear, smooth structure.

The main thing to watch out for barrels and the bottom of the baking, so that they do not charred.

The finished cake a little cool, put on a plate for cake, upside-down. That is, the top of the baking form will become the base of the cake.

Until it finally cools, prepare the glaze: for it is necessary to mix all above ingredients, slowly stirring the chocolate mixture and it continuously stirring. When it has attained a viscosity and a density - turn the heat off, let the glaze cool slightly.

Then pour it over the cake.

For decoration - set in the right place in the recess for cookies in the shape of a heart (or cut from a cardboard heart, and then cut inside another heart - you will get the stencil and fill in the enclosed space confectionery crisps.

If you don't have the powder, you can use powdered sugar, cookie crumbs, fine "sea pebbles", chopped nuts, dried apricots and candied fruit; peel of orange or lemon (grated on a fine grater) and any other improvised material, great color, but edible.

Hearts can be cut with notch for biscuits or a knife using a homemade stencil of pastes, cheese, flat sliced kiwi, melon, peach and other fruit or sweet vegetables.

That figure was read clearly and unambiguously, manufacture contour image. For this cut in advance deferred orange peel into thin strips. They are bright, well visible on a background of chocolate and elastic structure that we need.

You can draw a heart and write, everything you need, only strips of peel.

The finished cake wrapped in foil and send it in the fridge for a day for ripening.

Bon appetit!