[350g of sifted all-purpose flour]
[350g of unsalted butter, softened]
[1 teaspoon active dry yeast]
[1 teaspoon salt]
[120g of unsalted butter or margarine], [2 large eggs]
[150g of milk chocolate chips]
[150g of heavy cream]
3 round forms of 20cm diameter
[350g of sifted all-purpose flour]
[350g of unsalted butter, softened]
[1 teaspoon active dry yeast]
[1 teaspoon salt]
[120g of unsalted butter or margarine], [2 large eggs]
[150g of milk chocolate chips]
[150g of heavy cream]
3 round forms of 20cm diameter
In a mixing bowl, cream the butter or margarine with an electric mixer until light and fluffy
Gradually add the sugar to the butter mixture, beating well after each addition
Add the eggs one at a time, beating well after each addition
Then add the flour, yeast, and salt, beating just until combined
Melt the chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval
Allow it to cool slightly
Beat the heavy cream until stiff peaks form
Divide the dough into three equal parts and place each portion into a prepared baking pan lined with parchment paper
Bake in a preheated oven at 375°F for 35 minutes, then remove from the oven and let cool for at least an hour
Remove the cakes from the pans and stack them, spreading a layer of chocolate ganache between each layer
Place the remaining ganache on top of the cake and refrigerate overnight
Serve with whipped cream.
