170g of unsalted butter or margarine
200g of sugar
4 large eggs
100g of all-purpose flour
100g of bitter chocolate
a teaspoon of active dry yeast
For the cream:
200g of heavy cream
150g of milk chocolate coating
70g of chopped nuts
170g of unsalted butter or margarine
200g of sugar
4 large eggs
100g of all-purpose flour
100g of bitter chocolate
a teaspoon of active dry yeast
For the cream:
200g of heavy cream
150g of milk chocolate coating
70g of chopped nuts
Beat the butter or margarine until creamy with the sugar
Next, add the eggs one at a time, beating well after each addition
Sift together the flour, yeast, and bitter chocolate and add to the mixture, stirring gently
Pour into a greased and floured round cake pan
Bake in a hot oven for the first 10 minutes and then reduce heat to moderate and continue baking for another 40 minutes
Meanwhile, prepare the cream: melt the milk chocolate coating over low heat and whisk in the heavy cream until smooth
Remove from heat before the cream comes to a boil and let it cool
Cut the cake in half lengthwise, fill with the cream, and top with the remaining batter
Dust with chopped nuts.
