Ingredients:
Massa to Bolo
- 140g wheat flour
- 115g Refined sugar
- 10g Baking powder
- 2g Sal
- 30g Melken Cocoa Powder 100%
- 70g Corn/soy oil
- 4 units Egg yolk
- 115g Water
- 4 units Egg white
- 70g Refined sugar
Ganache
- 200g Melken Dark Chocolate
- 200g White Melken Chocolate
- 200g UHT cream
Preparation mode:
Mix the flour, sugar, baking powder, salt and cocoa powder and sift. Reserve. In a mixer fitted with the globe attachment, mix the egg yolks, water and oil and beat at high speed until foamy and a light, light and fluffy mixture is obtained. Reserve.
Beat the egg whites with 170 g of sugar in a mixer with a globe accessory (well washed – without traces of fat) to obtain a light meringue. Add the dry ingredients to the egg yolk mixture little by little, incorporating lightly. Add the meringue little by little and alternate with the dry ingredients until all the ingredients are involved.
Bake in a heart shape with a top cavity (pool cake pan) in a preheated oven at 180 °C for 35 to 40 minutes. Remove from the oven, wait 10 minutes and unmold the cake onto the serving plate. While the cake is still warm, add the ganaches to the cake cavity and serve with fresh fruit.
Assembly
Melt the semi-sweet chocolate and add the UHT cream until the ganache emulsifies.
Prepare the white chocolate ganache in the same way.
Tip
If you prefer, you can include a shot of rum or another drink of your choice.
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