Sponge chocolate creamy cake: the super delicious dessert
published on 9 July, 2020 at 17:17
Ingredients:
7 eggs
300 gr sugar
1 sachet of baking powder
1 vanillin sachet
300 gr milk
200 gr seed oil
60 gr bitter cocoa
300 gr flour 0
7 eggs
300 gr sugar
1 sachet of baking powder
1 vanillin sachet
300 gr milk
200 gr seed oil
60 gr bitter cocoa
300 gr flour 0
Filling:
500 ml cream
300 gr hazelnut cream
500 ml cream
300 gr hazelnut cream
Ganache:
230 gr dark chocolate
200 ml cream
230 gr dark chocolate
200 ml cream
Directions:
Cake: whip the eggs with sugar, then add oil, milk and flour. Finally add cocoa and yeast. Bake at 356°F (180°) for 30 minutes.
Divide the cake in two. Whip the cream and fill it, add also the hazelnut cream. Put it in the fridge for 30 minutes, then cover with other cream and the other half of the cake. Leave in the fridge for an hour.
Then cover with the ganache.
Cake: whip the eggs with sugar, then add oil, milk and flour. Finally add cocoa and yeast. Bake at 356°F (180°) for 30 minutes.
Divide the cake in two. Whip the cream and fill it, add also the hazelnut cream. Put it in the fridge for 30 minutes, then cover with other cream and the other half of the cake. Leave in the fridge for an hour.
Then cover with the ganache.
Credit: Ross Dolce Mania
https://www.youtube.com/watch?v=Ct5w3-5LXzk&t=3s
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