Milk
150 g of unsweetened chocolate, grated
1/2 cup (ch) of butter at room temperature
1 tablespoon of vanilla extract
6 eggs
3/4 cup (ch) of sugar
1 cup (ch) of all-purpose flour
Filling
2 cups (ch) of strawberry jelly
Topping
1 cup (ch) of unsweetened chocolate, grated
2 tablespoons of butter
1 tablespoon of milk
1 tablespoon of Karo
Milk
150 g of unsweetened chocolate, grated
1/2 cup (ch) of butter at room temperature
1 tablespoon of vanilla extract
6 eggs
3/4 cup (ch) of sugar
1 cup (ch) of all-purpose flour
Filling
2 cups (ch) of strawberry jelly
Topping
1 cup (ch) of unsweetened chocolate, grated
2 tablespoons of butter
1 tablespoon of milk
1 tablespoon of Karo
Milk: melt the chocolate in a double boiler
Remove from heat and add the butter and vanilla extract
Mix until smooth and cool
Add the eggs one at a time and mix well. Reserve
In a large bowl, with an electric mixer on high speed, beat the egg whites until stiff peaks form
Add the sugar, 2 tablespoons at a time, and beat until stiff
Pour the chocolate mixture over the meringue and mix delicately
Dust with flour through a sifter and mix slowly to prevent the dough from losing volume
Pour the batter into a greased and floured pan and bake in a medium oven
Make the topping: melt the chocolate and butter in a double boiler
Add the milk and Karo and mix until smooth
Assembly: cut the cake in half
Spread strawberry jelly over one half of the cake and cover with the other half
Spread the topping over the entire cake and refrigerate until firm.
