4 large egg whites
4 large eggs
2 cups (heaping) of self-rising flour
2 cups (heaping) of all-purpose flour
1 cup of warm milk
1 teaspoon of active dry yeast
3 tablespoons of unsalted butter
Cake Topping:
1 can of whipped cream
200 grams of semi-sweet chocolate bar
4 large egg whites
4 large eggs
2 cups (heaping) of self-rising flour
2 cups (heaping) of all-purpose flour
1 cup of warm milk
1 teaspoon of active dry yeast
3 tablespoons of unsalted butter
Cake Topping:
1 can of whipped cream
200 grams of semi-sweet chocolate bar
In a mixer, combine the butter, milk, and dry ingredients, sifted
Add the egg whites and eggs
Beat gently
Preheat the oven to medium temperature for about 30 minutes
Cake Topping:
Mix the grated or chopped chocolate with the whipped cream
Heat over low heat in a water bath for 10 minutes or until smooth
Let it cool for about 15 minutes before unmolding the cake
Spread the topping and let it cool before cutting.
