Pastry “than chocolate”

INGREDIENTS FOR DOUGH:

•   250 g flour
•   200 g of sugar
•   80 g of cocoa

•   1/2 teaspoon of sodium bicarbonate
•   2 eggs
•   240 ml coffee made, cooled
•   1 teaspoon lemon juice
•   240 ml of milk
•   120 ml of oil
•   vanilla essence

INGREDIENTS FOR CHOCOLATE CREAM

•   100 g of sugar
•   3 tablespoons of cocoa
•   3 tablespoons of starch
•   a pinch of salt
•   550 ml of milk
•   1 tablespoon butter

INGREDIENTS FOR FROSTING:

•   80 ml of milk
•   70 g butter
•   220 g of sugar
•   200 g black chocolate (2 tablets)

PREARATION OF THE DOUGH
Mix milk with lemon juice and leave it for 5-10 minutes. In the meantime, mix flour, sugar, cocoa, baking powder and bicarbonate.
Add eggs, coffee, milk left off, oil and vanilla essence. Mix all ingredients for 3-4 minutes.
Pour the composition into a butter-oil-lubricated heat-resistant tray and place the pan in the oven for 30-40 minutes, or until the toothpaste test .

PREPARATION OF THE CHOCOLATE CREAM

In a saucepan, combine sugar, cocoa, starch and salt. Add the milk and mix until homogenized.
Put the saucepan over medium heat and stir continuously until the composition boils and thickens. Give cream on fire and add butter.
Leave the cream for 5 minutes to cool.
At a time, put the holes in the counter in place, as close as possible, using the tail of a spoon. Pour the cream over the counter and let it penetrate into the counter for 3-4 hours in the refrigerator.
PREPARATION OF CHOCOLATE GLAZE
In a saucepan, combine milk, butter and sugar to medium heat. Let the composition boil for a minute, then put it on fire and add chocolate as crunchy.
Mix until you get a homogeneous glaze and pour it over the cake. Give the cold desert before serving.

Desserts with lots of chocolate go best with red wine with complex bouquet. Pinot Noir varieties are a good choice varieties .In dry and semidry obviously not a suitable option.