Ingredients:
MASSA
6 whites
6 excited
15 grams of baking powder
200 grams of soluble chocolate powder
150 ml of warm water
400 grams of wheat flour
350 grams of refined sugar
150 ml of oil
FILLING AND COVERING
1 box of Mococa Milk Cream
Mococa butter for greasing
1 kg finely chopped milk chocolate bars
20 ml rum, whiskey or liqueur
1 box of whipped cream
Preparation mode:
MASSA
Mix the egg whites with 1 teaspoon of baking powder. Beat in a very firm snow point, until you lift peaks. Reserve. In a bowl, melt the powdered chocolate in warm water, stir well and set aside. In a bowl place the ingredients in the following order: wheat flour, sugar and the rest of the baking powder. Using a spoon, mix well. Then make a hole and place the egg yolks, oil and melted and cold chocolate.
Mix everything and take to the mixer until the dough becomes clear and doubles in volume. Once this is done, turn off the mixer and add the reserved egg whites, stirring gently until incorporated.
Place the dough in a 30 cm springform pan or in a medium baking pan, greased and dusted with flour. Bake in a medium oven (180ºC) for 45 minutes, when you put a toothpick in the center of the cake and it comes out dry. Reserve.
FILLING/COVERING
In a bowl put 600 grams of milk chocolate and add the cream. Take to microwave at maximum power for 2 minutes. Remove and mix well until smooth.
Add the rum, stir well to incorporate and set aside. In a mixer beat the chantilly until the point is very firm. Mix with chocolate and cream (which should already be cold) and set aside. Separately, in another bowl, place the remaining milk chocolate.
Take it to the microwave at maximum power for 2 minutes and stir well, until it melts completely, and set aside.
ASSEMBLY
Cut the dough in half and fill it with the chocolate cream and whipped cream. Finish bathing the cake in the melted chocolate mixture with milk cream.
