INGREDIENTS
- Makes a 22cm mould.
- Chocolate cake:
- – Chocolate premix.
- – Eggs 3 items.
- – Milk 200 cc.
- Bariloche cream:
- – Butter 200 g.
- – Chocolate 300 g.
- – Dulce de leche pastry chef 600 g.
- Butter cream:
- – Whites 125 g.
- – Sugar 250 g.
- – Butter 500 g.
- – Vegetable coloring c/n.
CHOCOLATE AND BUTTER CREAM CAKE WITHOUT TACC
PROCEDURE:
1. Beat premix with the 4 yolks and milk for five minutes.
2. Then make a shake with the 4 egg whites and a tablespoon of sugar. When they’re foamy, combine them with the batter. Pour right into a greased and cornstarch mould.
3. Bake for 40 min.
