250 g of leftover cake, cut into strips
A liquor of your preference to taste
1 cup (ch) of butter
3/4 cup (ch) of sugar
3 eggs
2 tablespoons of chocolate em pó
Cocoa powder
250 g of leftover cake, cut into strips
A liquor of your preference to taste
1 cup (ch) of butter
3/4 cup (ch) of sugar
3 eggs
2 tablespoons of chocolate em pó
Cocoa powder
Soak the cake strips in the liquor and reserve
Beat the butter with sugar until light and fluffy
Add the eggs one at a time, beating well after each addition
Add the sifted chocolate and beat again. Reserve
Grease a small English muffin tin with paper and spread a layer of chocolate cream
Cover with a layer of cake and repeat the process until all ingredients are used up
Finish with a layer of cream
Wrap the tin in paper and refrigerate for six hours
When serving, remove from mold and top with cocoa powder.
