INGREDIENTS
- Biscuit:
- – Butter 225 g.
- – Sugar 300 g.
- – Flour 375 g.
- – Eggs 3 models.
- – Baking powder 3 tsp.
- – Bitter cocoa 3 tbsp.
- – Juice of ½ orange.
- Stuffed:
- – Ricotta 500 g.
- – Eggs 2 models.
- – Vanilla essence.
- – Chopped chocolate 60 g.
- – Candied figs.
- Deck:
- – Chocolate 200 g.
- – Butter 100 g.
- – Dulce de leche 100 g.
SENSATION CAKE
PROCEDURE:
For the filling:
1. Combine the ricotta with the sugar, the eggs, the chopped chocolate, the chopped figs, combine and fragrance with the vanilla essence. Reserve.
2. For the cake, beat the butter with the sugar, add the yolks, the essence.
3. However, combine the bitter cocoa with the orange juice and add it to the earlier combination and add the overwhelmed egg whites.
4. Grease a savarin mould and add half of the cake combination, add the filling and end with the remainder of the cake combination.
5. Place in a average oven for about 45 minutes.
