A delicious, full of chocolate and super easy in the making sweet treat that everyone will love!
Chocolate cake – For the sponge cake:
- 4 eggs
- 120 gr Flour for all Uses
- 80 ml milk
- 80 g sugar
- 2 tbsp Cocoa
- Two vanilla
- 2 kg baking powder
- 80 g butter
Chocolate paste – For the cream:
- 600 g sour cream 35%
- 350 gr Couverture 65% cocoa or 5 tbsp praline
Chocolate paste – For the icing:
- 200 gr Couverture 65% cocoa
- 200 ml sour cream
- 30 g butter
- 100 gr White Chocolate Couverture
Chocolate paste – For the sponge cake:
- Beat all the ingredients in the mixer with the whisk, butter and sprinkle with cocoa a 30×20 pan and put the mixture there.
- Bake for 10 minutes at 170 degrees in the air.
- Once it cools, wet it with 5-6 spoons of milk.
- Chocolate paste – For the cream:
- Whip the cream to make whipped cream.
- Beat the melted couverture in the bucket of the mixer to cool and thicken and incorporate the whipped cream.
- We throw it on the sponge cake and spread it everywhere.
- Once layered, put it in the freezer for 1 hour or 3 hours in the refrigerator.
- See the super wonderful recipe for Chocolate Pie Syrup With Chocolate Glaze
Chocolate paste – For the icing:
- Just before taking it out of the freezer, cut 200 g of couverture with a knife.
- Put the cream in a saucepan to heat and add the couverture and butter and mix well to melt the couverture.
Chocolate paste – For the end:
- Remove the cake from the freezer and spread the chocolate icing on the surface of the cake.
- Leave it in the fridge for 1 hour.
- Melt a white couverture and make patterns with lines on the liquid chocolate icing with a toothpick.