60 g of bittersweet chocolate
1 can of condensed milk
1 1/2 cups all-purpose flour
2 tablespoons active dry yeast
6 tablespoons unsalted butter or margarine
1 cup granulated sugar
2 well-beaten eggs
1 tablespoon vanilla extract
1/2 cup whole milk
60 g of bittersweet chocolate
1 can of condensed milk
1 1/2 cups all-purpose flour
2 tablespoons active dry yeast
6 tablespoons unsalted butter or margarine
1 cup granulated sugar
2 well-beaten eggs
1 tablespoon vanilla extract
1/2 cup whole milk
Melt the chocolate, combine with condensed milk and mix well
Pour into a greased 25 cm diameter cake pan, lined with parchment paper and also greased
Let the cream cool down
Sift together flour and yeast
Beat the butter and sugar until smooth and creamy
Add eggs and vanilla extract, beating well
Alternate adding dry ingredients and milk, beating well after each addition
Bake in a moderate oven (170°C) for 35 minutes or until a toothpick inserted into the center comes out clean
If desired, you can add chopped nuts or chocolate chips on top of the cake batter
