INGREDIENTS
- Biscuit:
- – Eggs 2 models.
- – Vanilla essence 1 tbsp.
- – Impartial oil 80 cc.
- – Milk 180 cc.
- – Sugar 260 g.
- – Flour 0000 170 g.
- – Bitter cacao 35 g.
- – Baking powder 1 tsp.
- – Bicarbonato de sodio 1 cdta.
- – Sal 1 cdta.
- – Sizzling water 180 cc.
- Armed:
- – Dulce de leche ice cream.
- – Dulce de leche confectioner c/n.
- – Chocolate bathtub.
- – Candied walnuts.
A dessert that by no means fails! CHOCOLATE BULLION with pastry dulce de leche and bathtub
PROCEDURE:
1. For the sponge cake, in a bowl, beat the eggs with the vanilla essence, oil and milk.
2. Individually, combine the dry elements (flour, cocoa, baking powder, baking soda and salt) and sift.
3. Pour the dry elements into the liquids and blend with a wire whisk. End by including the water and combine nicely.
4. To cook dinner, place on a 30×40 plate (buttered and floured) at medium temperature for 20 minutes.
5. Let cool.
6. Reduce three strips the dimensions of the pudding dish.
7. To assemble, place the cake, a layer of ice cream and items of dulce de leche on the base of the mould and repeat this course of till you end with cake.
8. Place within the freezer for two/3 hours and canopy with chocolate coating and adorn with some candied nuts.
