Recipe
(for a cake of 20 cm
diameter):
Sponge
cake:
Melt the butter and cream with the sugar glass and the salt to
obtain a foamy mass.
Incorporate the yolks one by one mixing from bottom to top and mix
with the chocolate powder.
Beat the whites of the eggs until stiff with the rest of the sugar.
Mix the former mass with 1/3 pf the whites and incorporate slowly
from bottom to top the flour and the baking powder. Add the rest of
the beated whites.
Pass it to a rond mould and cook for 45 min. in the pre-heated oven
at 190�C.
Once cooked, cool and demould. Cut the sponge cake in 3 layers, fill
and cover with the chocolate custard.
Chocolate
custard:
Cream the butter to make a foamy mass and add the chocolate
powder, the salt, the glass sugar and the vanillin.
Whip the cream and mix with the rest of the custard.
Composition:
Cut
the sponge cake in 3 layers, fill each layer with the custard and
compose the form of the final cake.
Cover generously with the rest of the chocolate custard
decorating it to your liking.
With the combination of the sponge with the smoothness of the
custard we obtain a dessert of high intensity in chocolate taste