1 1/2 cups all-purpose flour
1 1/4 cup unsweetened cocoa powder
1/2 cup melted dark chocolate
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup unsalted butter, softened
1 cup whole milk
1 tablespoon vanilla extract
2 large eggs, room temperature
3 cups heavy cream
4 tablespoons sweet vermouth
3/4 cup raspberry or strawberry jelly (240g)
1 cup freshly whipped heavy cream (240g)
1 tablespoon unsweetened cocoa powder
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 1/4 cup unsweetened cocoa powder
1/2 cup melted dark chocolate
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup unsalted butter, softened
1 cup whole milk
1 tablespoon vanilla extract
2 large eggs, room temperature
3 cups heavy cream
4 tablespoons sweet vermouth
3/4 cup raspberry or strawberry jelly (240g)
1 cup freshly whipped heavy cream (240g)
1 tablespoon unsweetened cocoa powder
1/2 teaspoon vanilla extract
Sift together the flour, cocoa powder, and dark chocolate with baking powder and salt into a large bowl
Add the softened butter
Combine 2/3 cup of milk and beat for 2 minutes with an electric mixer until smooth
Scrape down the sides and bottom of the bowl
Beat in the eggs and vanilla extract
Add the remaining milk and beat again
Bake in a moderate oven (180°C), in a greased 23x35cm baking dish, for about 25 minutes
Let cool completely
While cooling, prepare the pudding according to the package instructions, using 5 1/4 cups of milk
Remove from heat
Add the sweet vermouth and stir well
Cover with plastic wrap and let cool for 1 hour
Cut the cake in half when cold
Spread the jelly over the bottom layer
Place the top layer on top
Cut into squares about 2.5cm
Prepare a round mold with a diameter of approximately 21.5cm, lightly greasing it with oil
Pour in some pudding and add some cake pieces to spread them evenly
Chill in the refrigerator until firm
Dismantle and decorate with chocolate shavings
Serves 16.
