⁣250gr chocolate

⁣180gr butter⁣

375gr sugar⁣

3 eggs⁣ 200gr

leavening flour⁣

40gr bitter cocoa ⁣

250cc hot water⁣


100gr butter ⁣

100gr dulce de leche (arequipe)

⁣100gr chocolate melted in a bain-marie⁣

100gr whipped cream⁣

2 tablespoons instant coffee café Bitter cocoa to sprinkle⁣

Preparation: ⁣

1) Melt the chocolate with the butter in a double boiler (take care that the water does not touch the container so that the chocolate does not spoil), ⁣ ⁣

2) Place in a bowl, add the sugar, the eggs one by one, the flour and the cocoa, add, little by little, always mixing and add the hot water. ⁣ ⁣

3) Pour into a buttered pan and take to an oven with medium-low flame, the test to see if it is is to move it and keep it still.

Or stick a toothpick and see that it comes out clean. Let cool and unmold.

For the filling:

1) In a bowl mix all the ingredients, always gently until the cream is formed. ⁣

2) You can cut the cake in half or in three layers as you prefer, and fill with the ready mix, arrange on a tray.

On the surface of the cake, cover with the same cream as the filling.

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