FOR THE CAKE
8 large eggs
1 cup (180 g) unsalted butter, softened
1 tablespoon vanilla extract
1/2 teaspoon salt
3 1/4 cups all-purpose flour (210 g)
1 cup (200 g) melted unsalted butter
FOR THE FILLING
1 can of condensed milk (395 g)
4 cups whole milk (960 ml)
3 tablespoons cornstarch
4 egg yolks
1 tablespoon unsalted butter, softened
2 cups chopped dark chocolate (180 g)
12 Sonho de Valsa truffles, crushed
FOR THE TOPPING
2 cups heavy cream (480 ml)
1/3 cup confectioners' sugar (60 g)
FOR THE CAKE
8 large eggs
1 cup (180 g) unsalted butter, softened
1 tablespoon vanilla extract
1/2 teaspoon salt
3 1/4 cups all-purpose flour (210 g)
1 cup (200 g) melted unsalted butter
FOR THE FILLING
1 can of condensed milk (395 g)
4 cups whole milk (960 ml)
3 tablespoons cornstarch
4 egg yolks
1 tablespoon unsalted butter, softened
2 cups chopped dark chocolate (180 g)
12 Sonho de Valsa truffles, crushed
FOR THE TOPPING
2 cups heavy cream (480 ml)
1/3 cup confectioners' sugar (60 g)
MAKE THE CAKE: Preheat the oven to 200°C (392°F)
Grease a 26x40 cm baking dish. Reserve
In a mixer, beat the eggs and butter until light and fluffy
Add vanilla extract and salt
Mix well
Gradually add the flour over the eggs, alternating with the melted butter
Mix delicately with a wooden spoon
Place the batter in the prepared baking dish and bake for about 30 minutes or until a toothpick inserted comes out clean
Avoid cooling completely; remove from the oven and let cool slightly
Cover with plastic wrap and reserve
MAKE THE FILLING: In a large saucepan, combine condensed milk, whole milk, cornstarch, egg yolks, and unsalted butter
Bring to a boil over high heat
Reduce heat to medium-high and cook, stirring constantly, until the mixture thickens and comes away from the sides of the pan
Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming
Let cool completely
In a small saucepan, combine chopped dark chocolate and remaining milk
Bring to a simmer over medium heat
Reduce heat to low and cook, stirring constantly, until the mixture forms a thick paste
Cool slightly
Pour into prepared molds or a piping bag
ASSEMBLE THE CAKE: Place one-third of the cake in each mold or on a serving plate
Top with half the whipped cream, half the chocolate ganache, and half the crushed truffles
Repeat the layers two more times, finishing with a layer of cake
Cover with plastic wrap and refrigerate for at least 24 hours
TOPPING: In an electric mixer, beat heavy cream until stiff peaks form
Gradually add confectioners' sugar and continue beating until stiff peaks form
Unmold the cake and place on a serving plate
Top with whipped cream
Serve in slices
Calories per slice: 863
