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1/2 cups strawberry jam, or raspberry (for coverage)
3 tablespoons butter, (for coverage)
4 sticks chocolate, 100 grams each (for coverage)
1 can whipping cream, 295 grams, cold (for coverage)
chocolate chips
Preparation
Preheat the oven to 180ºC (350ºF). Grease and sprinkle with flour two molds (one of 20cm and one of 10cm in diameter.
In a small bowl mix the cocoa with the hot milk until it dissolves. In a medium bowl, mix flour, baking powder and salt.
With the electric mixer beat the butter with the condensed milk at medium speed for 30 seconds. Clean the edges of the container and whisk again until the mixture is creamy. Add the eggs and the yolks, one by one, beating very well. Add the vanilla essence, reduce the speed to low and add the flour mixture in three batches, alternating with the mixture of cocoa and milk (start and end with the flour). Beat well for 50 minutes or until when inserting a knife in the center of the cakes, it comes out clean. Remove from the oven.
For the cover, in a large pot put the jam and butter and cook over medium heat, stirring constantly, for five minutes. Remove from heat and add the chocolate in pieces and stir until melted. Let the mixture cool. Add the cream and with the help of an electric mixer , beat the cover well. Reserve in the fridge.
Unmold the two cakes, put the small one on the big one and with the spatula cover them with the chocolate. Decorate with colorful sparks.
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Nutritional information
* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings(2)
China Vigil
17/12/2017 18:37:18
Sabroso y facil
Diana Sinclair
27/11/2015 13:45:34
A través de iOS
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