Ingredients:
Dough:
- Eggs - 2 pcs
- Honey - 2 tbsp.
- Sugar - 1 cup
- Baking soda - 2 tsp.
- Butter - 2 tbsp.
- Cocoa - 2-3 tbsp.
- Flour (about 2 cups for rolling)
Filling:
- Milk - 2 cups
- Eggs - 2 pcs
- Flour - 2 tbsp.
- Sugar - 1 cup
- Cocoa - 1 tbsp.
- Vanillin - 1 tsp.
- Butter - 100 g
- Walnuts - 150 g
Glaze:
- Dark chocolate - 150 g
- Butter - 3 tbsp.
- Milk - 4 tbsp.
Preparation:
For the dough, mix eggs, honey, sugar, baking soda, and butter. Place the bowl over a water bath and stir for 5 minutes until all ingredients are dissolved. Add cocoa and whip until smooth. Gradually introduce the flour, then place the dough on a floured surface and knead well. Divide the dough into several parts (I have 8). Roll out each part and bake separately for about 4 minutes at a temperature of 180 degrees. Stack the resulting layers and set aside.
For the filling, whip together: milk, eggs, flour, and sugar. Place over medium heat and cook, stirring constantly. When it starts to boil, reduce the heat to low and stir intensively until it reaches the consistency of condensed milk. After that, remove the filling from the heat and add vanillin and cocoa. Let it cool, stirring occasionally. In the cooled filling, add softened butter and whip until smooth. Chop the walnuts and set aside.
Spread the filling on each layer (about 3 tablespoons per layer). Sprinkle chopped walnuts on top, place the next layer, pressing down firmly, and so on. Do not spread filling on the top layer. Let the cake soak at room temperature for about an hour.
For the glaze, melt the chocolate over a water bath together with the butter and milk. Pour the glaze over the cake and coat it on all sides.
