INGREDIENTS
- Chocolate desserts:
- – 190 g of melted butter/unsalted butter.
- – 180 g of widespread white sugar.
- – 140 g melted semi-sweet chocolate coating.
- – 110 cc of espresso (espresso, on the spot or filter).
- – 3 items of eggs.
- – 110 cc of milk or cream.
- – 190 g of 0000 flour (or probably the most refined and with out leavening agent that yow will discover).
- – 40 g of bitter cacao.
- – 1 tsp and / ½ of baking powder.
- – 1 tsp/ 1 of baking soda.
- Chocotorta relleno:
- – 400 g of cream cheese.
- – 400 g of pastry dulce de leche.
- Decor:
- – Chocolate curlers or no matter they’ve.
CHOCOLATE CAKE stuffed with chocolate, chocolate sponge cake and embellished with chocolate
PROCEDURE:
1. Preheat the oven to 160°C.
2. Put together 2 detachable 20cm diameter cake pans with parchment paper on the bottom.
3. Place the melted butter, brown sugar and melted couverture chocolate in a bowl.
4. Combine with wire whisk.
5. Add the chilly espresso. To combine.
6. Add the eggs separately, beating after every addition.
7. Add the cream to the preparation. To combine.
8. Sift the flour, baking powder, baking soda and cocoa bitters right into a bowl.
9. Add the liquids to the dry ones. Combine with a rubber spatula.
10. Pour the preparation, dividing it between the two pans.
11. Bake for half-hour or till pierced with a toothpick comes out dry.
12. Let cool to room temperature and reserve within the fridge.
