September
30
00:30
Dessert // Pies

Chocolate cake with pecans

Ingredients:
  • sugar - 2/3 cup
  • corn syrup - 1 cup semisweet chocolate
  • ,null, chopped to pieces - 120 grams
  • butter - 2 tbsp.
  • spoon flour the work surface - 2 pinches
  • finished chocolate crust pie - 1 Each
  • large eggs - 3 pieces
  • vanilla extract - 1 teaspoon
  • pecans, halved - 5.5 Glass
  • fresh or driedlavender flowers - 2 tablespoons.
  • spoon whipped cream or sour cream - - The taste
instructions

Mix sugar and corn syrup in a saucepan over medium heat.Bring to a boil, reduce heat to low and cook for 2 minutes, stirring occasionally.Give cool completely, about 45 minutes.In a water bath to combine 60 g of chocolate and butter over medium heat.Cook until chocolate is melted.Allow to cool.Preheat oven to 200 degrees.On a lightly floured surface roll out the chocolate dough into a circle with a diameter of 32 cm and a thickness of 3 mm.Put the dough in a baking tin, smooth the edges.Refrigerate 15 minutes.In a large bowl, beat the eggs into the foam.Add chocolate mixture of corn syrup and su

gar, mix.Movement of vanilla and nuts.Pour the filling into the dough.Bake for 20 minutes.Reduce temperature to 160 degrees and bake for about 20 minutes.Sprinkle the remaining 60 grams of chocolate and bake for 5 minutes.Cool Lattice 1 1/4 hour.If desired, decorate the cake with whipped cream or sour cream and lavender flowers.

Servings: 8