Biscuit Cake with Butter Chocolate Cream

For the recipe cake with chocolate butter cream, you need to prepare a biscuit approximately 8-12 hours in advance. Divide the eggs into whites and yolks, pour 2/3 of sugar into the yolks and beat until a thick, almost white mass is obtained. Beat the egg whites until stiff, then add the remaining sugar and beat for another minute until stiff.

Mix flour with cocoa and sift. Gently, with a wooden spoon, stir in the yolks with the proteins, then, gradually adding flour, mix also gently, until a homogeneous mass is obtained. Grease a 20x20 square mold with butter, sprinkle with flour, or cover with parchment paper. Put the dough into the prepared form and place in the oven preheated to 200 degrees. Bake the biscuit for 25 minutes. Remove the finished biscuit from the oven, cool for 10 minutes in the form, and then turn it over onto a wire rack. Leave the biscuit at room temperature for 8-12 hours to strengthen the structure.

Boil water, add sugar to it and stir until the sugar is completely dissolved. When the syrup has cooled, add cognac and stir.

For the cream, it is necessary to remove all products from the refrigerator in advance so that they are at room temperature. Sift powdered sugar, cocoa, vanilla sugar into softened butter and beat at high speed for 5-6 minutes. After a little add condensed milk, and at the end of whipping add cognac or wine. The cream should turn out lush, smooth and shiny.

Biscuit cut into two layers. Soak the layers of biscuit with syrup, the top layer needs to be soaked more. Lubricate the lower layer with a little less than half of the cream and cover with the upper layer. Lubricate the upper layer with a thin layer of cream, and then transfer the cream to a pastry bag with a comb nozzle and apply a pattern.

Change the nozzle and decorate with a curl on top. Crush any nuts in a mortar and decorate cake with them, sprinkling on top of the cream.