Pie "Montenegro"

Category: Bakery products
Montenegro pie

Ingredients

Dough
Eggs 4 things.
Flour 1 tbsp.
Sugar 1 tbsp.
Cinnamon
Glaze
Dark chocolate 100 g
Condensed milk 1 can (as small as possible)
Apple 2 pcs.

Cooking method

  • You only need 4 eggs. If the eggs are already very small, then it is better to take more - 5-6 pieces, otherwise the dough will turn out to be too dry. Drive eggs into a deep container and add 1 cup granulated sugar.
  • Take a mixer in hand and mix eggs with sugar. But do not overdo it, otherwise the dough will turn out too thick.
  • Pour a glass of flour into the resulting mass, beat with a mixer. Be careful: flour tends to fly around the kitchen, it is better to fill it up not all at once, but slowly. After - take cinnamon and sprinkle generously on the dough. Beat with a mixer. Voila!
  • Heat the oven to the highest possible temperature, and while it heats up, pour the dough into a deep container (in which you can bake, of course). I am using a heart shape, it seems aluminum. If the dough comes out too thick, do not panic, but rather help it with a spoon. And another important note: the dough should be exactly half the form, because it rises robustly during the baking process.
  • Put your creativity in the oven and bake at the same temperature for 10 minutes.
  • While the dough is baking, we do not arrange a smoke break for ourselves, but rather we will do the icing. Take one bar of dark chocolate (I take porous - it melts better, but you can take a classic one. This is not the point). Pound, break the chocolate into a deep shape - with all its, even hidden, cruelty and melt it in the microwave (or over the fire) for 2-3 minutes.
  • Pour the condensed milk into the melted chocolate. How much to pour? Depending on how much you like sweets. It is better to beat all this mass with a spoon than with a mixer. If you don't believe me, you can try to "save" time. Hee hee. Then tell us about your impressions.
  • When you get a homogeneous mass, set the resulting glaze aside. By the way, you can add a little liquid cream or milk to it if it comes out too thick.
  • Take the previously washed and peeled apples in your hands and, having removed all inedibles from them, cut them into slices.
  • When the 10 minutes you have marked have passed, remove the baked dough (neat! Hot!) And put the apples on top. And forget about being neat for a while! Sculpt apples as you like and as much as you like!
  • If the dough is too baked for some reason - don't panic! Arm yourself with a spoon! Apples can be pressed into the dough with peace of mind. Send this miracle back to hell and set the temperature to 200 degrees.
  • After 10 minutes, you will have to disturb your treasure again. The cake is almost completely baked and the apples are browned. Take the icing and pour it over the whole cake with a spoon. It is better to remove it immediately with a napkin that will start flowing down the walls of the form - it is very badly washed afterwards. Send the cake back for another 10 minutes.
  • After 10 minutes, turn off the oven and leave the cake there for about the same amount, otherwise, with a sharp drop in temperature, it may burst and settle - God forbid!
  • Take out your piece of art, let it cool down a bit, and arm yourself with a fork and knife. I recommend eating it with coffee (if the pie is cold) or with milk (if the pie is still warm).

Note

Recipe and text by the author agalgado from Chefs. RU
Very fast and delicious apple-chocolate charlotte. The amount of condensed milk in the recipe was not initially specified, even approximately. I added based on the fact that I needed to cover a large enough surface of the cake with icing. Gone is about 2/3 of the can. Baked in the form d.26cm
Sweet but not luscious. I just could not figure out what would happen with so much icing from chocolate and condensed milk. For some reason, it seemed to me that all this would have to flow thoroughly after the oven. However, nothing came out. Everything was baked beautifully. Baking oven in a demountable form. And I did the right thing: I don't like taking out pies of this kind and also sand cakes made from silicone molds, they strive to break. There were no problems with the detachable form. For reliability, I covered the bottom with baking paper, slightly oiled it and brushed it along the side wall with an oil brush.
Delicious cake turned out!

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