Chocolate cake and cream

PREPARATION:Left to soften the butter at room temp., then works it to you with the sugar until obtaining the consistency of one salve.One to the time, you include eggs and amalgamatele to the cream.Without to stop to stir, sifted on the compound the bitter cacao, endured followed from the flour sifted with I leaven.For last you add the water (would have to be enough of 6 spoons), in which it has been melted a pizzico of knows them.Poured half approximately of the paste in one round stamp already imburrato and infarinato.You proceed to the preparation of the farcia.You collect in the cup of mixer the banana sbucciata and mannered to washers, the sbucciata and detorsolata apple and made segments, the almonds, the juice of lemon. Frullate for approximately a minute, therefore you still add the latte ones and then frullate for a minute.Poured the cream to the center of the raw base, you cover then with the paste remained and cuocete for 45 minuteren in the already warm furnace to 180 degrees.Sfornate, pennellate with the marmellata one as soon as intiepidita and then decorated with the codette of chocolate.

COOKING TOOLS:mixer, sieve, round stamp from 24 cm
INGREDIENTS:

For the paste 280 g of flour 250 g of butter 200 g of sugar 40 g of cacao 5 eggs 1 bustina of I leaven water it knows them

For the cream 250 mililiter of latte 2 bananas 1 apple 10 almonds the juice of 1 lemon and means 1 Grand Marnier spoon

For guarnire marmellata of fruit to pleasure codette of chocolate
TIME:1 hour and 15 minutes