INGREDIENTS
- Chocolate cookie:
Makes 4 discs.
- – Butter 225 g.
- – Sugar 225 g.
- – Eggs 5 items.
- – Entire milk 300 cc.
- – Vanilla essence c/n.
- – Flour 0000 245 g.
- – Corn starch 60 g.
- – Baking powder 5 g.
- – Sodium bicarbonate 2 g.
- – Bitter cacao 110 g.
- Chocolate cream:
- – Milk cream 400 cc.
- – Semi-sweet chocolate 400 g.
- – Dulce de leche 400 g.
For chocolate followers, we have now your perfect cake: with biscuit and chocolate cream. A scrumptious bomb
PROCEDURE:
Chocolate cookie:
1. Cream the butter along with the sugar till the colour pales.
2. Add the eggs one by one.
3. Intersperse the marginally heat milk with the flour, corn starch, baking powder.
baking and sifted baking soda, in three strokes.
4. For those who use the blending machine, change the balloon to the paddle.
5. Pour the combination into 4 22 cm molds. in diameter, and bake at 180°C for 8 to 10 minutes.
Chocolate cream:
1. Place the cream in a saucepan and produce to a boil.
2. Pour over the chopped chocolate and dulce de leche, watch for it to soften and blend till homogenized.
3. Let cool.
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