This corn and rompope volcano is a small cake full of flavor. Additionally, this dessert is enjoyed while still warm, is very easy to make, and will surprise everyone with its delicious taste.
Blend the Herdez® Corn Kernels and milk for 3 minutes. Set aside.
Sift the flour, baking powder, and salt into a bowl. Mix thoroughly and set aside.
For the cake: Beat the butter with the sugar until you achieve a smooth or creamy texture. Then, add the egg gradually while continuing to beat. Add the vanilla and finish incorporating. Lower the speed and add the blended corn mixture. Finally, add the dry ingredients gradually until the mixture is homogeneous. Set aside.
For the ganache: Mix the white chocolate and rompope in a bowl. Heat in the microwave for 1 minute in 20-second intervals until the mixture is well combined. The texture should be thick. Freeze for 15 minutes.
Grease and flour round molds (8 cm diameter) and pour the corn cake mixture until half full. Use a spoon to add a ball of ganache and finish filling until the mold is ¾ full.
Bake the corn and rompope volcano at 180 °C for 15 minutes.
Decorate the corn and rompope volcano with powdered sugar and Herdez® Corn Kernels. Serve immediately while still warm.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?