Mass:
1 tablespoon active dry yeast
1 tablespoon lime juice
3 eggs
1 cup all-purpose flour
1 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1/2 cup whole milk
Topping:
4 egg yolks
200 grams dark chocolate, melted
1/2 cup water
1 cup confectioners' sugar
1 tablespoon butter
Mass:
1 tablespoon active dry yeast
1 tablespoon lime juice
3 eggs
1 cup all-purpose flour
1 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1/2 cup whole milk
Topping:
4 egg yolks
200 grams dark chocolate, melted
1/2 cup water
1 cup confectioners' sugar
1 tablespoon butter
Mass:
Preheat the oven to a high temperature
Grease two 21-centimeter-diameter round cake pans and set aside
In a blender, beat all the ingredients until smooth
Divide the mixture evenly between the prepared pans
Place the cakes in the oven for 30 minutes
Remove from the oven, let cool, and then remove from pans
Topping:
Beat egg yolks and melted chocolate in a blender
Combine water, confectioners' sugar, and butter in a saucepan over medium heat, stirring until dissolved
Stop stirring when the mixture reaches a thread-like consistency (to do this, place a small amount of hot liquid between your fingers; it should form a resistant thread)
Blend the warm liquid into the egg yolk mixture with the blender, beating well to combine
Assembly:
Spread one-third of the chocolate cream over one cake and top with the other cake
Cover with the remaining cream.
