Composition / ingredients
Step-by-step cooking
Chocolate gingerbread cut lengthwise each into 3 parts.
Prepare the cream:
Add sugar to the sour cream, beat well until the sugar dissolves.Add cocoa and stir well.
Cut bananas into circles, kiwi cubes.
Spread the gingerbread mugs on a platter.Fill the space between them with gingerbread crumbs.When the first layer of gingerbread is laid out, lubricate it with cream, spread evenly.Then put the bananas on top.We spread a layer of gingerbread on top, lubricate with cream, spread kiwi evenly over the entire surface.then again a layer of gingerbread, cream, banana.the topmost layer should be gingerbread.Constantly monitor the shape of the future cake when you lay out the next layer of gingerbread.Lubricate the top layer with cream, And sprinkle with gingerbread crumbs – first on the sides, and then sprinkle the top with grated chocolate and nuts.
Now the main task is to thoroughly soak the chocolate cake!We send it to the refrigerator for a DAY to soak.
It turns out beautiful, unusually tender and melts right in your mouth. Such a cake is not a shame to put on a festive table. Its obvious advantage is that it does not need to be baked and even an inexperienced hostess can cook such a cake.Enjoy your meal.
Caloric content of the products possible in the composition of the dish
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Milk-nut chocolate - 542 kcal/100g
- Nutty chocolate - 580 kcal/100g
- Porous milk chocolate - 506 kcal/100g
- Creamy chocolate - 560 kcal/100g
- Chocolate - 550 kcal/100g
- Bananas - 89 kcal/100g
- Walnuts - 650 kcal/100g
- Black Walnut English Walnut - 628 kcal/100g
- Black Persian Walnut - 651 kcal/100g
- Walnut oil - 925 kcal/100g
- Kiwi - 48 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Cocoa powder - 374 kcal/100g
- Gingerbread - 336 kcal/100g