Sponge cake wrapped with chocolate



To coat the chocolate:

Chocolate: 1 cup (chopped)

Cream: 1 cup (liquid)

Eggs: 4 pieces

Vanilla: a tablespoon

Flour: 2 cups

Sugar: one and a quarter

Milk: 1 cup

Baking powder: 2 tsp

Butter: 100 grams (soft)

Baking soda: half a teaspoon

Salt: a quarter of a teaspoon

How to prepare

Grease a cake pan with a sprinkle of flour and preheat the oven at 180 degrees.

Whisk the butter with the sugar until the mixture is creamy and crisp.

Add eggs and vanilla to the butter and sugar mixture and mix.

Sift flour, baking powder, baking soda and mix with salt.

Add the flour mixture to the egg, sugar and butter mixture alternating with the milk until the mixture is creamy and smooth.

Pour the mixture into the prepared pan and put it in the oven for 45 minutes or until the cake is done.

Remove the cake from the oven and leave it for 15 minutes until it cools, then put it on a serving plate.

Heat the cream in a saucepan over medium heat until it begins to boil and bubbles appear on the edges of the saucepan.

Add the chopped chocolate, remove the saucepan, and stir until the chocolate melts and the mixture becomes smooth.

Leave the mixture for 10 minutes, then stir and pour over the cake.

Cut the cake and serve warm or cold as desired.

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