4 eggs (separated)
1 cup of pecans without shells
1 cup of oil
2 cups of sugar
2 cups of all-purpose flour
2 cups of chocolate chips
1 tablespoon of baking powder
1 cup of milk
Pastry Cream
550 grams of pastry cream rolls
1 can of condensed milk
1 can of heavy cream
Cake Topping
8 tablespoons of all-purpose flour
3/4 cup of water
1 tablespoon of margarine
8 tablespoons of chocolate chips
200 grams of heavy cream without whey
Pecans for decoration
4 eggs (separated)
1 cup of pecans without shells
1 cup of oil
2 cups of sugar
2 cups of all-purpose flour
2 cups of chocolate chips
1 tablespoon of baking powder
1 cup of milk
Pastry Cream
550 grams of pastry cream rolls
1 can of condensed milk
1 can of heavy cream
Cake Topping
8 tablespoons of all-purpose flour
3/4 cup of water
1 tablespoon of margarine
8 tablespoons of chocolate chips
200 grams of heavy cream without whey
Pecans for decoration
In a blender, mix the egg yolks, pecans, and oil
Set aside
Beta the whites until stiff peaks form, then add the sugar and beat until combined
Add this mixture to the blender mixture and blend well
Add the flour, chocolate chips, baking powder, and milk
Blend for three minutes
Grease a round cake pan, pour in the batter, and bake for 50 minutes
Pastry Cream
In a bowl, place the pastry cream and crumble with a fork
Add the condensed milk and heavy cream without whey
Mix well and refrigerate for 20 minutes
Cake Topping
In a deep saucepan, combine the flour and water
Let it caramelize
Add the margarine
When it starts to simmer, reduce heat and let it thicken until you get a thick syrup
Add the chocolate chips, heavy cream, and mix well
2
Dismantle the cake, fill with pastry cream, top with chocolate, and decorate with pecans.
