Chocolate-Glazed Guava Jam Cake

Start by adding the guavas to a large skillet over medium heat with boiling water and let them cook for 5 minutes.

After this time has passed, remove them from the hot water and cut them all.

First, remove the ends, then cut them in half, into strips and into smaller pieces.

Next, transfer them to a large skillet over medium to low heat. 

Add the sugar, the water and stir everything very well until it starts to boil.

Continue stirring and whisking with a spatula to dissolve all the guava.

Remove from the skillet and set aside until it reaches room temperature.

In a large skillet over medium to low heat, add the condensed milk, the butter, the semi-sweet chocolate and stir until smooth. 

Turn off the heat, add the heavy cream and stir to incorporate.

In a large bowl, add the eggs, the refined sugar and whisk until it is frothy.

Add the vegetable oil, the vanilla extract, the water, the wheat flour and mix until combined. 

Then add the baking powder and mix gently. 

Transfer this batter to a 22cm diameter cake pan greased with butter and dusted with wheat flour.

Add the guava jam we prepared earlier. 

Place it in a preheated oven at 180° C (350° F) and bake for 40 minutes. 

After this time has passed, unmold the cake and add the chocolate sauce we prepared earlier.

Serve.