INGREDIENTS
+CAKE
°210 g flour
°200 g sugar
°90 g cocoa powder
°2 c baking soda
°1 case baking powder
°1 tsp of salt
°110 g of oil
°2 eggs
°2 T vanilla extract
°200 g semi-liquid cream
°230 g of coffee (1 cup)
+CREAM
°5 cases of flour
°100ml milk
°1 case of vanilla extract
°230 g of butter
°1 case of sugar
+ICING
°200g milk chocolate (bar)
°15 cl fresh cream
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INSTRUCTIONS
+CAKE
Preheat the oven to
Mixing all ingredients in mixer for 5 min.
Pour to one mold or 2 molds.
Baking for 35-40 min, inserting a knife tip once its dried spring is cook.
Taking out & let cool.
Cutting cake in 2.
+CREAM
In saucepan putting flour with milk, stir and whisking like béchamel, adding sugar and vanilla extract.
Leave to cool then beat this cream with a mixer and add the butter to whip it up like a chatilly.
Garnish the cake and close.
CLAMPING
Melting chocolate & cream.
Pour on cake, smooth, decorate & refrigerate to ready to serving.
