This cake is truly a chocolate explosion of emotions) It is a chocolate biscuit hiding a very delicious and super chocolate heart in the form of a chocolate custard.
You will need:
THE TEST:
- 300g Flour
- 50g Cocoa
- 16g Baking powder
- 6 Eggs
- 80ml Plant. Oil
- 180g Sugar
- 230g Milk (hot without bringing it to кипения‼️)
- 50g Corn starch
CREAM
- 550ml Milk (warmed up, but not горячее‼️)
- 120g Sugar
- 30g Corn starch
- 20g Cocoa
- 2 Eggs
- 100g Dark Chocolate
🔹 Warm up the milk slightly.
🔹 Beat the eggs with the sugar.
🔹Add the dry sifted ingredients.
🔹Add the mixed ingredients to the milk and stir well.
🔹Cook the cream, stirring over medium heat until thick.
🔹 Then add the chocolate and remove from the heat.
🔹Take it cold.
🔹 Now beat the eggs and sugar until fluffy.
🔹 Gradually add the sifted dry ingredients and mix gently with a silicone spatula.
🔹 Then add the butter and hot milk.
🔹Use a 22 - 24 cm baking dish.
🔹Bake at 180°
🔹 Bake the first part of the dough for 15 to 20 minutes. Be sure to check for doneness before removing from the oven.
🔹After selecting the first part of the dough and laying the cream and covering with the second part of the dough, bake for another 50 minutes. Be sure to check for doneness before removing from the oven.
🔹 Try to put the cream in the middle (the cream should be well chilled) and fill the edges and the surface with the remaining dough. It is desirable that the edges are also filled with batter.
🔹 Let the cake cool very well before serving. If the cake is hot, the chocolate cream may spill when you cut it. This will not happen when chilled.
