4 eggs (whites and yolks separated)
1 1/2 cups of sugar
3 tablespoons of butter
1 cup of milk
2 cups of all-purpose flour
1 tablespoon of active dry yeast
To moisten
Guanabana
1 tablespoon of rum
Filling and topping
800g of chocolate chips
1 can of whipped cream
2 tablespoons of rum
Chocolate in powder
4 eggs (whites and yolks separated)
1 1/2 cups of sugar
3 tablespoons of butter
1 cup of milk
2 cups of all-purpose flour
1 tablespoon of active dry yeast
To moisten
Guanabana
1 tablespoon of rum
Filling and topping
800g of chocolate chips
1 can of whipped cream
2 tablespoons of rum
Chocolate in powder
Beat the whites until fluffy and set aside
Beat the yolks with sugar and butter
Add milk, alternating with flour
Mix the whites and yeast
Pour into a greased and floured pan
Bake at 200°C for 40 minutes
Let cool and unmold
Filling and topping
Melt chocolate in a double boiler, mix in whipped cream and rum
Roll out 10 truffles and coat with chocolate powder
Set aside the rest
Assembly
Cut the cake in half, moisten with guanabana mixed with rum and fill
Cover with remaining whipped cream and top with truffles
Serve well chilled.
