2 cups cream , Lyncott (for the filling and the topping)
60 grams cocoa, (filling)
Preparation
30 mins
0 mins
Low
Beat the butter and sugar until creamy, once creamy, add the eggs one by one while continuing to beat.
Add the flour, baking powder, and cocoa (sifted beforehand) and keep beating.
Finally, add the milk, vanilla, and salt (the latter to enhance the chocolate flavor) and beat until the ingredients are well incorporated.
Pour into molds and bake at 180°C in a preheated oven for 20-25 minutes or until a toothpick comes out clean.
Remove from the molds and let cool, and once cooled, cut off the top and then cut this top into 4 pieces.
For the filling: in a small bowl, beat the Lyncott cream until well creamy (so that when the beaters are lifted, it doesn't drip), add the cocoa and beat until well incorporated.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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