For the Massa: 8 eggs, 1 cup of sugar (180 g), 1 tablespoon of vanilla extract, 1 pinch of salt, 3/4 cup of all-purpose flour (210 g), 1 cup of melted butter (200 g),
For the Recheio: 1 can of condensed milk (395 g), 4 cups of whole milk (960 ml), 3 tablespoons of cornstarch, 4 egg yolks, 1 tablespoon of unsalted butter, 2 cups of chopped dark chocolate (180 g), 12 mocha balls Sonho de Valsa
For the Cobertura: 2 cups of heavy cream (480 ml), 1/3 cup of sugar (60 g)
For the Massa: 8 eggs, 1 cup of sugar (180 g), 1 tablespoon of vanilla extract, 1 pinch of salt, 3/4 cup of all-purpose flour (210 g), 1 cup of melted butter (200 g),
For the Recheio: 1 can of condensed milk (395 g), 4 cups of whole milk (960 ml), 3 tablespoons of cornstarch, 4 egg yolks, 1 tablespoon of unsalted butter, 2 cups of chopped dark chocolate (180 g), 12 mocha balls Sonho de Valsa
For the Cobertura: 2 cups of heavy cream (480 ml), 1/3 cup of sugar (60 g)
PREPARE THE MASSA: Preheat oven to 200°C
Grease a 26x40 cm cake pan and set aside
Beat eggs and sugar in an electric mixer until the mixture doubles in volume, becomes light and fluffy
Add vanilla extract and salt, then mix well
Pneirando all-purpose flour over the egg mixture, alternating with melted butter
Mix delicately with a wooden spoon
Pour batter into prepared cake pan and bake for about 30 minutes or until a toothpick inserted in the center comes out clean
Let cool slightly before unmolding
Cover with plastic wrap and set aside
PREPARE THE RECHEIO: In a large saucepan, combine condensed milk, whole milk, cornstarch, egg yolks, unsalted butter, and bring to a boil over high heat
Reduce heat and simmer until thickened
Remove from heat, cover with plastic wrap pressed onto the surface to prevent a skin from forming, and let cool
In a small saucepan, combine chopped dark chocolate and remaining milk
Heat over medium heat, stirring constantly, until the mixture forms a thick, smooth paste
Remove from heat, cover with plastic wrap, and let cool
Line a cake pan for English tea cakes (13x26 cm) with parchment paper
Cut the cake into three equal parts in width
Place a layer of cake, half the whipped cream, half the chocolate sauce, and half the mocha balls in the prepared pan
Repeat the layers two more times, finishing with a layer of cake
Cover with plastic wrap and refrigerate for at least one day
PREPARE THE COBERTURA: In an electric mixer, beat heavy cream until slightly thickened
Add sugar and continue beating until stiff peaks form
Unmold the cake and top with the whipped cream
Serve in slices
863 calories per slice
