Cake with Chocolate Cream
Start by placing the caramel biscuits in a large skillet over medium heat the boiling water.Add the sugar and stir everything very well until the biscuits dissolve.Next, add the powdered milk, the cocoa powder, the milk chocolate, the butter and stir everything very well until fully combined.Remove from the heat and transfer to a mixer.Add the milk and blend until it becomes a smooth paste.In a large bowl, add the eggs, the sugar and mix everything very well until dissolved.Add the unsalted butter, the water, the cocoa powder, the wheat flour and mix again until fully combined.Finally, baking powder and mix to incorporate.Transfer it to a 22cm-diameter baking pan greased with butter and dusted with wheat flour.Take it to a preheated oven at 180° C (three hundred- and fifty-degrees Fahrenheit) and bake for 40 minutes.To finish, add the cream we prepared as a topping.Serve.
Ingredientes
- 200g of Caramel Biscuits
- 500ml of Water
- 2 Tablespoons of Sugar
- ½ Cup of Powdered Milk
- 40g of Cocoa Powder
- 80g of Milk Chocolate
- 1 Tablespoon of Butter
- ½ Cup of Milk
Cake Batter
- 3 Eggs
- 1 Cup of Sugar
- 80g of Melted Unsalted Butter
- 200ml of Water
- ½ Cup of Cocoa Powder
- 2 Cups of Wheat Flour
- 1 Tablespoon of Baking Powder
Modo de Fazer
Start by placing the caramel biscuits in a large skillet over medium heat the boiling water.
Add the sugar and stir everything very well until the biscuits dissolve.
Next, add the powdered milk, the cocoa powder, the milk chocolate, the butter and stir everything very well until fully combined.
Remove from the heat and transfer to a mixer.
Add the milk and blend until it becomes a smooth paste.
In a large bowl, add the eggs, the sugar and mix everything very well until dissolved.
Add the unsalted butter, the water, the cocoa powder, the wheat flour and mix again until fully combined.
Finally, baking powder and mix to incorporate.
Transfer it to a 22cm-diameter baking pan greased with butter and dusted with wheat flour.
Take it to a preheated oven at 180° C (three hundred- and fifty-degrees Fahrenheit) and bake for 40 minutes.
To finish, add the cream we prepared as a topping.
Serve.
