ingredients
250 g chocolate
a hundred and eighty g butter
375 g impalpable sugar
3 eggs
200 self-growing flour
40 g bitter cocoa
250 c hot water
100 g pomade butter
100 g dulce de leche
100 g chocolate melted in a bain-marie
100 g whipped cream
2 tbsp instantaneous espresso sour cocoa to sprinkle
Steps
soften the chocolate with the butter in a bain-marie (make sure the water does now not touch the field so that the chocolate is not ruined), location in a bowl, upload the sugar, the eggs one after the other, the flour and the cocoa, add , little by little, continually mixing, add the new water.
Pour into a greased mold sprinkled with bitter cocoa, bake in a medium-low oven for an hour. The check to peer if it’s far there is to move it and ensure it stays nonetheless. permit cool and unmold.
meanwhile, in a bowl, mix all the components for the filling, usually gently, till the cream is fashioned.
They can be cut in half or in 3 layers as you prefer, and packed with the equipped combination, arranged in a bowl. at the surface of the cake, cowl with the equal cream because the filling or sprinkle with bitter cocoa or enhance it with meringues and white chocolate balls.
credit to Merengue Desserts