INGREDIENTS
- Chocolate cake:
- – Egg 3.
- – Vanilla essence 1 tbsp.
- – Impartial oil 190 cc.
- – Milk 375 cc.
- – Sugar 525 g.
- – Flour 0000 340 g.
- – Bitter cacao 75 g.
- – Baking powder 1 tsp.
- – Bicarbonato de sodio 1 cdta.
- – Sal 1 cdta.
- – Scorching water 375 cc.
- Chocolate mousse:
- – Melted chocolate 250 g.
- – Instantaneous espresso 1 tsp.
- – Butter 180 g.
- – Dulce de leche pastry chef 400 g.
- – Milk cream 350 cc.
1.For the sponge cake, in a bowl, beat the eggs with the vanilla essence, oil and milk.
2.Individually, combine the dry components (flour, cocoa, baking powder, baking soda and salt) and sift.
3.Pour the dry components into the liquids and combine with a wire whisk.
4.End by including the water and combine properly.
5.To bake, divide into 2 and make two sponge desserts in 26 cm detachable molds (buttered and floured) at medium temperature for 20 minutes.
6.Let it cool and put it within the fridge in order that it is rather chilly.
7.Reduce every cake into 2 elements.
8.For the filling, beat the pomade butter with the pastry dulce de leche. Soften the chocolate in a double boiler and gently incorporate it into the butter. Lastly add the whipped cream to half level with the moment espresso.
9.Fill the cake in 4 layers, moistening the sponge cake with espresso and canopy with the chocolate mousse. Adorn with grated chocolate or chocolate curls made out of potato peelers.
Take pleasure in it!.
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