INGREDIENTS
- Time:
- – Flour 0000 375 grs.
- – Bitter cocoa 120 grs.
- – Bicarbonato de sodio 1 cdta.
- – Baking powder 1 tsp.
- – Egg 5.
- – Sugar 500 grams.
- – Vanilla essence 1 tsp.
- – Mayonnaise 350 grs.
- – Sizzling water 480 cc.
- Stuffed:
- – Dulce de leche pastry chef 500 grs.
- Ganache:
- – Chocolate semiamargo 200 grs.
- – Milk cream 200 cc.
1.For the dough, in a bowl add the flour, baking powder, baking soda and cocoa and mayonnaise. Combine properly.
2.Individually, beat the eggs with sugar and vanilla essence till creamy.
3.Incorporate the dry substances and sizzling water little by little, with enveloping actions and interspersed with the cremation.
4.Divide the dough into 3 and cook dinner in 24 cm detachable molds (buttered and floured) in a preheated medium oven for 25 minutes or till prepared.
5.To assemble, make a tower of three bases crammed with dulce de leche.
6.For the topping, chop the chocolate and soften it with the recent cream. Relaxation for a couple of minutes and blend properly. Cowl the cake.
Take pleasure in it!.
