Ingredients:
SPONGE CAKE:
3 eggs
80 g sugar
1 pinch of salt
30 ml oil
50 ml milk
80 g flour
20 g cocoa
1 teaspoon of baking powder
COCONUT CREAM:
80 g sugar
200 ml milk
100 g condensed milk
100 g butter
250 g coconut flour
COVERAGE:
100 g of chocolate to melt in milk or cream
30 ml oil
Directions:
Cake Recipe: Combine eggs, sugar, and salt, then incorporate oil and milk. In a separate bowl, blend flour, cocoa, and yeast, sift, and add to the batter.
Place the batter into a baking pan and bake at 180 degrees Celsius for 25-30 minutes.
Coconut Cream: In a saucepan, combine sugar, milk, condensed milk, and butter. Melt the mixture and incorporate coconut flour.
Cake Assembly: Now, assemble the cake.
Chocolate Topping: Melt chocolate with milk (or cream), then add oil.
Pour the chocolate over the cake and allow it to cool.