1 teaspoon of active dry yeast
1 tablespoon of lime juice
3 eggs
1 cup of sugar
1 1/2 cups of all-purpose flour
1/2 cup of milk
Chocolate cream
4 egg yolks
200g of semi-sweet chocolate
1/2 cup of water
1 cup of sugar
1 tablespoon of butter
1 teaspoon of active dry yeast
1 tablespoon of lime juice
3 eggs
1 cup of sugar
1 1/2 cups of all-purpose flour
1/2 cup of milk
Chocolate cream
4 egg yolks
200g of semi-sweet chocolate
1/2 cup of water
1 cup of sugar
1 tablespoon of butter
Preheat the oven to a high temperature
Butter two 21cm-diameter cake pans
In a blender, beat all the ingredients until smooth
Divide it between the cakes
Bake for 30 minutes
Remove from the oven, let cool and demold
Chocolate cream
Beat the egg yolks and chocolate in a blender
Heat the water and sugar over medium heat, stirring until dissolved
Stop mixing when the mixture reaches the desired consistency (test by lifting some of it with a spoon; if it forms a thread that holds together, it's ready)
Blend the liquid to incorporate the thread
Add the butter and blend until smooth
Assembly
Spread 1/3 of the chocolate cream over one of the cakes and place the other cake on top
Cover with the remaining cream
Serve.
