2 cups (scant) of dark brown sugar
3 tablespoons of unsalted butter, softened
4 large eggs
2 cups (scant) of whole milk
1 cup (scant) of semisweet chocolate chips
2 cups (scant) of all-purpose flour
1 teaspoon of active dry yeast
Fillings and Toppings
1 tablespoon of unsalted butter, softened
1 can of sweetened condensed milk
1 can of heavy cream, without sour cream
170g of crushed Diamond Black Chocolate
2 cups (scant) of dark brown sugar
3 tablespoons of unsalted butter, softened
4 large eggs
2 cups (scant) of whole milk
1 cup (scant) of semisweet chocolate chips
2 cups (scant) of all-purpose flour
1 teaspoon of active dry yeast
Fillings and Toppings
1 tablespoon of unsalted butter, softened
1 can of sweetened condensed milk
1 can of heavy cream, without sour cream
170g of crushed Diamond Black Chocolate
1 Preheat the oven to 400°F (200°C)
In a blender, beat the dark brown sugar, unsalted butter, eggs, and whole milk
Mix in the semisweet chocolate chips, all-purpose flour, and active dry yeast
2 Place the mixture into an ungreased 9x13-inch baking dish and bake for 45 minutes
Let it cool and then unmold
Fillings and Toppings
1 In a saucepan, combine the unsalted butter, sweetened condensed milk, and heavy cream
Cook over medium heat, stirring constantly, until the mixture starts to thicken at the bottom of the pan
Let it cool
2 Cut the cake in half lengthwise, fill with half of the creamy filling, and spread a layer of Diamond Black Chocolate on top
Place the other half of the cake on top, cover with the remaining creamy filling and chocolate.
