INGREDIENTS
- For a spherical cake pan with a diameter of 20.
- Time:
- – 200 g lard or butter.
- – 250 g brown sugar.
- – 150 g semi-sweet chocolate coating.
- – 25 g bitter cocoa hydrated in 60 ml of rum.
- – 5 cc chocolate essence.
- – 5 eggs.
- – 80 cc milk.
- – 200 g flour 0000 + 12 g baking powder.
- – Pinch of nice salt.
- A number of:
- – 500 g pastry dulce de leche.
- – 150 g chestnuts.
- – 250 g semi-sweet chocolate frosting.
September 13 is Worldwide CHOCOLATE Day and we have a good time it with this spectacular moist chocolate, dulce de leche and chestnut cake as a result of we love having fun with chocolate in our preparations!
PROCEDURE:
1. Cream butter properly at room temperature with the brown sugar and vanilla essence, add the hydrated cocoa adopted by the melted chocolate coating, combine properly.
2. Whereas we proceed beating, add the eggs one by one, and at last the sifted flour together with the baking powder and salt.
3. Grease and flour the mildew, cook dinner in a preheated oven at 160ºC for 45, 50 minutes.
4. Unmold and let cool.
5. Place a 1 cm layer of dulce de leche on the cake, insert the chestnuts on prime of it and at last cowl it fully with the chocolate coating.
