Crust:
4 tablespoons of butter, softened
2 cups (chopped) of walnuts
2 egg yolks
1 cup of milk
3 spoons of unsweetened cocoa powder
1 spoon of baking powder
2 cups of all-purpose flour
2 egg whites.
Topping:
1 can of condensed milk
1 can of heavy cream
3 spoons of unsweetened cocoa powder
1/4 cup of milk
1 tablespoon of brandy
Crust:
4 tablespoons of butter, softened
2 cups (chopped) of walnuts
2 egg yolks
1 cup of milk
3 spoons of unsweetened cocoa powder
1 spoon of baking powder
2 cups of all-purpose flour
2 egg whites.
Topping:
1 can of condensed milk
1 can of heavy cream
3 spoons of unsweetened cocoa powder
1/4 cup of milk
1 tablespoon of brandy
Crust:
In a stand mixer, combine the butter, walnuts, and egg yolks
Add the milk, cocoa powder, baking powder, and flour
Mix until well combined
Finally, fold in the beaten egg whites
Pour the batter into a prepared pan and smooth the top
Bake in a preheated oven at 375°F for 35 minutes
Topping:
In a bowl, whisk together the condensed milk, heavy cream, cocoa powder, milk, and brandy. Reserve
Assembly:
When the cake is still warm, poke holes all over the surface with a fork
Then, evenly pour half of the topping
Cut into small squares
Let it cool and then refrigerate for at least 3 hours
When ready to serve, top with the remaining topping, chilled, and spread evenly
