Black Beauty Cake ingredients (for three Soft Cake Layers):
250 g of flour,
100 ml of oil,
300 ml of water,
100 g of brown sugar,
300 g of ground hazelnuts,
1 baking powder,
a pinch of baking soda
Phil:
150 g of brown sugar,
150 g of ground walnuts,
4 tablespoons of apricot jam,
4 ribs of lean dark chocolate.
Decorating cream:
150 ml of herbal sweet cream,
30 g of lean dark chocolate,
2 tablespoons of apricot jam,
some ground walnuts.
Chocolate Triangles:
100 g of lean dark chocolate,
1 teaspoon vegetable margarine.
Soft Cake Layers: Combine flour, sugar, ground hazelnuts, baking powder and baking soda, then add water and oil. Mix everything well to combine, then divide into three equal parts. Line a 24 cm round pan with baking paper and pour the mixture for the first crust. Bake in a preheated oven at 180 degrees for about 20 minutes. Do the same with the remaining two mixtures.
Filling: Boil sugar with 4 tablespoons of water. When it boils, cook for another 2-3 minutes, then add ground walnuts and broken chocolate. Remove from the heat and add the jam, mix well and filter the pastry. Spread the jam on all sides of the cake, then sprinkle with ground walnuts.
Decoration: Melt the chocolate and cool it, then add it to the whipped cream and mix it a little more. Put the cream in a pastry bag and use it to decorate the places where the chocolate triangles will be.
Chocolate triangles: Remove the ring from the baking sheet and place it on baking paper. Melt the chocolate with margarine and then transfer it to the paper and flatten it to the edges of the ring. Leave for 10-15 minutes for the chocolate to harden a little, remove the ring and cut it into 12 parts with a sharp knife. Place the chocolate triangles diagonally on top of the cream with which the cake was previously decorated. Decorate the center with cream and a candied cherry.
