3 eggs
3/4 cup (chopped) of all-purpose flour
3 spoons of unsweetened cocoa powder
2 spoons of cornstarch
1 cup (chopped) of wheat flour
2 spoons of butter, softened
1 spoon of baking soda
Filling
1 can of whipped cream
1/4 cup (chopped) of all-purpose flour
1 spoon of unflavored gelatin
2 spoons of water
350 grams of milk chocolate
1/4 cup (chopped) of hot water
3 eggs
3/4 cup (chopped) of all-purpose flour
3 spoons of unsweetened cocoa powder
2 spoons of cornstarch
1 cup (chopped) of wheat flour
2 spoons of butter, softened
1 spoon of baking soda
Filling
1 can of whipped cream
1/4 cup (chopped) of all-purpose flour
1 spoon of unflavored gelatin
2 spoons of water
350 grams of milk chocolate
1/4 cup (chopped) of hot water
1
Preheat the oven to 200°C
Bake the cake in a preheated oven at 200°C for approximately 20 minutes
2
In a stand mixer, beat the eggs and all-purpose flour until doubled in volume
3
Add the unsweetened cocoa powder, cornstarch, and beat for another three minutes
Mix the wheat flour, softened butter, and baking soda
4
Grease a 22 cm diameter cake pan with removable bottom with butter
Bake the cake in a preheated oven at 200°C for approximately 20 minutes
Reserve without removing from the mold
Filling
1
In a stand mixer, beat the whipped cream with all-purpose flour until stiff peaks form
Reserve in the refrigerator
2
Hydrate the gelatin in water and cook over low heat in a water bath until dissolved
Melt the chocolate in a water bath, add hot water, and mix well
3
Combine the whipped cream and gelatin
Place on top of the cake in the pan and refrigerate until firm
Decor with shaved chocolate.
