Ready-made puff or shortcrust pastry roll information. Sprinkle the dough a pinch of sea salt - it helps to reveal the taste of chocolate and nuts. Then cut out a circle of parchment paper, with the same diameter as the form for baking cake.
Cover the bottom of the mold with parchment, brush with oil and place the dough into the mold. Excess dough neatly cut with a knife.
Use a fork pricked dough. Put oven to heat up to 180 gr.S.
On top of the dough, cover with aluminum foil and press down the load. You can use this for ordinary beans and a pot of water. Bake in the oven for 15-20 minutes.
While the baked pie shell, engage in preparing the filling. In a saucepan, combine the cream and milk. Bring to a boil on the stove.
Remove the milk and cream from the heat, add the melted chocolate and instant coffee. Well all the stir.
Then add a couple of tablespoons of sugar and a pinch of salt. Stir until smooth. Allow the mixture to cool for 5 minutes.
When the chocolate mixture has cooled, add two beaten eggs. Stir the resulting mixture with a fork or a mixer at low speed, or in the filling is formed a lot of air bubbles.
Pour the resulting chocolate mixture into the prepared and chilled form of dough, filling it to the middle. Gently flatten with a spoon and send in the oven for 10-15 minutes.
While the first layer of the filling is baked, prepare the second - nut. To do this, mix in a bowl, ground nuts, syrup, one egg, brown sugar, a pinch of salt and butter.
Remove the cake from the oven, let cool slightly and pour the nut mixture over the chocolate.
Using a spatula spread the nut mixture evenly. If desired, you can decorate the top of the pie whole nuts or chocolate chips.
Increase the oven temperature to 200 gr.S. Put the cake back in the oven and bake for 15 to 20 minutes, until the top of the cake will not be browned.
When dopechet cake, put it to cool for 30 minutes.
Ready delicacy cut into portions and serve with tea or coffee.