Milk
4 eggs (separated into whites and yolks)
1 cup of granulated sugar
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
Recheio
1 can of sweetened condensed milk
1 tablespoon of butter
3 tablespoons unsweetened cocoa powder
Chocolate sprinkles for coating the truffles
1 liter of chocolate ice cream
Hot fudge sauce to taste
Milk
4 eggs (separated into whites and yolks)
1 cup of granulated sugar
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
Recheio
1 can of sweetened condensed milk
1 tablespoon of butter
3 tablespoons unsweetened cocoa powder
Chocolate sprinkles for coating the truffles
1 liter of chocolate ice cream
Hot fudge sauce to taste
Beat the egg whites until frothy, then add the yolks, sugar, milk, flour, and cocoa powder
Finally, stir in the baking powder and pour into a greased and floured cake pan
Bake for approximately 25 minutes
Await the cake's cooling, then remove it from the pan, cut a layer off the top, hollow out the center with a spoon, leaving a 2 cm border
Reserve the removed cake
In a saucepan, combine the sweetened condensed milk, butter, and cocoa powder
Bring to a simmer, stirring until it starts to thicken at the bottom of the pan
Remove from heat, stir in the crumbled cake and refrigerate for 15 minutes
Mold the truffles and coat them in chocolate sprinkles
Fill the hollowed-out cake with ice cream, distribute the truffles, and drizzle with hot fudge sauce.
