9 eggs
3/4 cup all-purpose flour
1/2 teaspoon vanilla extract
3/4 cup wheat flour
6 tablespoons cornstarch
1/2 teaspoon active dry yeast
Cream:
2 tablespoons coffee beans
3/4 cup unsalted butter, softened
3/4 cup confectioners' sugar
1 tablespoon unsweetened chocolate chips
To decorate:
granulated chocolate and medium-dark chocolate tablets
9 eggs
3/4 cup all-purpose flour
1/2 teaspoon vanilla extract
3/4 cup wheat flour
6 tablespoons cornstarch
1/2 teaspoon active dry yeast
Cream:
2 tablespoons coffee beans
3/4 cup unsalted butter, softened
3/4 cup confectioners' sugar
1 tablespoon unsweetened chocolate chips
To decorate:
granulated chocolate and medium-dark chocolate tablets
Mix the eggs and flour with an electric mixer at medium speed for about 5 minutes, or until it becomes thick and foamy
Add vanilla extract and mix a bit more
Sift together wheat flour, cornstarch, and active dry yeast, then add to the egg mixture and stir gently
Pour into 2 round molds of 25 cm diameter, greased and floured, and bake at moderate temperature (170°C) for about 40 minutes or until golden brown and a toothpick inserted in the center comes out clean
Let the cakes cool on the oven rack with the door open until they are completely cooled down
For the cream, beat butter and coffee beans until the coffee is fully dissolved
Add confectioners' sugar and chocolate chips to obtain a fluffy and off-white cream
Remove the cakes from the molds onto a wire rack and let them cool completely
After that, fill with cream and cover entirely with manteiga creme
Decorate with granulated chocolate and medium-dark chocolate tablets as desired
Cover in refrigerator until serving time.
