Ingredients
For the Cake:
250g Chocolate
180g Butter
375g Impalpable Sugar
3 Eggs
200g Self-rising Flour
40g Bitter Cocoa
250ml Hot Water
For the Filling:
100g Pomade Butter
100g Dulce de Leche
100g Chocolate (melted in a bain-marie)
100g Whipped Cream
2 tbsp Instant Coffee
Bitter Cocoa (to sprinkle)
Step-by-Step Instructions
1. Prepare the Cake Batter:
Begin by melting 250g of chocolate along with 180g of butter in a bain-marie, ensuring that the water does not touch the container to prevent the chocolate from seizing. Once melted, transfer the mixture to a large bowl and incorporate 375g of impalpable sugar, followed by the eggs one at a time, ensuring thorough mixing after each addition. Gradually sift in 200g of self-rising flour and 40g of bitter cocoa, gently folding until well combined. Finally, slowly pour in 250ml of hot water, continuing to mix until the batter is smooth and homogeneous.
2. Bake the Cake:
Preheat your oven to a medium-low temperature. Grease a cake mold and dust it with bitter cocoa to prevent sticking. Pour the prepared batter into the mold, ensuring an even distribution. Place the mold in the preheated oven and bake for approximately an hour, or until a toothpick inserted into the center comes out clean. Once baked, allow the cake to cool in the mold before carefully unmolding it onto a wire rack.
3. Prepare the Filling:
While the cake is cooling, prepare the indulgent filling. In a bowl, combine 100g each of pomade butter, dulce de leche, melted chocolate, and whipped cream, along with 2 tbsp of instant coffee for a hint of richness. Gently mix the ingredients until a creamy consistency is achieved, taking care not to overmix.
Continued on next page (page 2)
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