Milk Chocolate Powder
1 3/4 cups of water
1 3/4 cups of all-purpose flour
1/2 cup of sugar
11/2 teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of vanilla extract
7 large eggs
Refilling
3 cups of heavy cream
1 1/2 cups of confectioner's sugar
1/4 cup of milk chocolate powder
2 teaspoons of vanilla extract
1 teaspoon of unflavored gelatin
2 tablespoons of water
Accompaniment
A hole in the middle of 25 cm in diameter
Milk Chocolate Powder
1 3/4 cups of water
1 3/4 cups of all-purpose flour
1/2 cup of sugar
11/2 teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of vanilla extract
7 large eggs
Refilling
3 cups of heavy cream
1 1/2 cups of confectioner's sugar
1/4 cup of milk chocolate powder
2 teaspoons of vanilla extract
1 teaspoon of unflavored gelatin
2 tablespoons of water
Accompaniment
A hole in the middle of 25 cm in diameter
Milk Chocolate Powder
Dissolve the cocoa powder in hot water and let it cool
Preheat the oven to medium temperature
In a bowl, mix all the ingredients except for the egg whites
Beat the egg whites until stiff
Add to the mixture and stir
Place in a pan without greasing and bake for about 1 hour
Unmold when warm
Refilling
Mix well the heavy cream with confectioner's sugar, cocoa powder, and vanilla extract
Let it set for 1 hour
Dissolve gelatin in water and let it hydrate for a few minutes
Dissolve in a water bath
Cut a 2 cm thick top on the cake and make a cavity throughout its entire extension
Reserve the core
Mix two and a half cups of filling with gelatin, fill the cavity, and cover with the top
Mix one and a half cups of filling with reserved core, fill the central hole
With remaining filling, cover the entire cake
Let it set in the refrigerator until serving time.
