4 eggs
2 cups (each) of sugar
2 cups (each) of milk
2 1/2 cups of all-purpose flour
2 tablespoons of cornstarch
1 tablespoon of active dry yeast.
Basic Filling and Topping
300 g of semi-sweet chocolate, chopped
1/2 cup of hot water
1 tablespoon of butter.
Mousse
150 g of semi-sweet chocolate, chopped
1 can of sweetened condensed milk
4 tablespoons of espresso
1/2 envelope of unflavored gelatin
3 egg whites
4 eggs
2 cups (each) of sugar
2 cups (each) of milk
2 1/2 cups of all-purpose flour
2 tablespoons of cornstarch
1 tablespoon of active dry yeast.
Basic Filling and Topping
300 g of semi-sweet chocolate, chopped
1/2 cup of hot water
1 tablespoon of butter.
Mousse
150 g of semi-sweet chocolate, chopped
1 can of sweetened condensed milk
4 tablespoons of espresso
1/2 envelope of unflavored gelatin
3 egg whites
Cake Batter
Preheat the oven to 350°F
Beat the egg whites until fluffy and add the yolks one by one, without stopping
Without stopping, mix in the sugar, milk, flour, cornstarch, and yeast
Pour into a greased and floured 9-inch round cake pan
Bake for 45 minutes
Filling
Melt the chocolate in a double boiler
Add the hot water gradually, stirring rapidly with a spoon, until smooth
After that, add the butter and beat until creamy
Mousse
Melt the chocolate in a double boiler, combine the sweetened condensed milk, espresso, gelatin, and egg whites
Chill in the refrigerator until firm
Assemble
Cut the cake in half and place one half on top of the other
Cover with the remaining filling
Top with the coffee mousse and freeze before serving
Sprinkle with chocolate powder at service time.
