INGREDIENTS
- – Harina leudante 235 g.
- – Cocoa powder 70 g.
- – Sodium bicarbonate 1 tsp.
- – Baking powder 3/4 tbsp.
- – 1 pinch of salt.
- – 120 cc oil.
- – Sugar 300 g.
- – Eggs 2 items.
- – Vanilla 1 tbsp.
- – Entire milk 180 cc.
- – Robust espresso 240 cc.
- Stuffed:
- – Butter 200 g.
- – Cream cheese 150 g.
- – Impalpable sugar 100 g.
- – Crema 100 cc.
- – Vanilla essence 1 cdita.
- – Cocoa 1/4 cup.
- Ganache topping:
- – Semisweet chocolate 3 cups.
- – Milk cream 1 cup.
- – Glucose 1 cda.
- -Zest of 1 or 2 oranges.
- – 3 cups of semisweet chocolate.
CHOCOLATE CAKE lined with ganache, for chocolate followers
PROCEDURE:
1. Combine and sift dry.
2. Beat oil with sugar, add eggs and vanilla.
3. Add the dry substances alternating with the milk.
4. Add espresso.
5. Divide into 3 20 cm molds, bake at 175ºC for about 20 min.
For the filling:
1. Beat the butter with the powdered sugar and fragrance with the vanilla essence, add the cream cheese and cocoa, and eventually add the cream.
2. Beat till all the things is mixed.
Ganache topping:
1. Carry the cream with the glucose to a boil, fragrance with the orange and pour over the chocolate.
2. Let it relaxation and blend till homogenized and let it cool.
3. To assemble, fill the sponge desserts with the butter cream.
