Fasting chocolate cake

I made it for St. Nicholas and, believe me, it is fasting, but it can also be found on the New Year's table without any complex.

Preparation steps

Patišpanj:
Chop the walnuts and grate the chocolate into larger pieces.
Whisk the margarine and sugar with a mixer.
Add sifted flour with baking powder, baking soda and cocoa.
Add walnuts and chocolate and sour water so that you get a mass that will resemble some egg patisserie in density.
Pour into a tray measuring 25 × 40 (approximately, but not smaller) on baking paper (required).
Allow to cool.
Together with the baking paper, transfer the crust to the tray on which it will stand. That's the easiest way.
File:
Whip the sweet sour cream with the whipped cream.
Add the melted, cooled chocolate and stir a little more. You will get a very solid filling.
Apply the entire amount of filling on the crust and pour the glaze on top.
Glaze:
Heat the sour cream to boiling point.
Remove it immediately from the heat (it should not boil) and pour over the broken chocolate.
Stir quickly with a spoon to melt the chocolate and immediately pour over the filling.

Serving

I used chocolate with 70% cocoa content. I messed up a bit with the icing because it started to shrink as I applied it to the cake (I smoothed it a lot) and it lost its shine. I made the glaze this way for the first time. The recipe for patišpanj is from a magazine, but I supplemented it a bit, and the filling and glaze are very well known. Overall, I am very pleased with this combination.

Ingredients

patišpanj:

200gmargarine
200gpowdered sugar
250gflour
1 bagbaking powder
1/2 teaspoonbaking soda
1 tablespooncocoa
150gchocolate
200gchopped walnuts
oko2dlacidic water

fil:

700gsweet sour cream
150gchocolate
2 bagscream fix

glaze

150gsweet sour cream
150gchocolate

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