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Hello sweeties,
Some time ago I saw this recipe on the internet, and this weekend I decided to try it, so I can say one thing "delicious". I really loved the recipe and came today to share with you. I hope you like it.
Ingredients for the cake:
250 g of brown sugar
200 ml of water
3 eggs
350 g of flour
10 cloves
2 tablespoons of ground cinnamon shallow
2 tablespoons of ground ginger shallow
1 tablespoon of shallow nutmeg
15 g of cocoa powder
10 g of sodium bicarbonate
16 g of baking powder
125 ml of milk
150 ml of honey
Ingredients for the topping:
1 kg of milk chocolate for covering
Ingredients dulce de leche filling
800 grams of dulce de leche
Ingredients for the filling of chocolate cream
2 cans of condensed milk
2 tablespoons cocoa powder
2 tablespoons unsalted butter
Cake Preparation:
Make a syrup with brown sugar, cloves and water over low heat until sugar dissolves. Allow to cool.
Beat the egg whites and set aside.
Beat the flour, cinnamon, ginger, nutmeg and cocoa powder together with the cold caramel sauce.
Add the bicarbonate and baking powder dissolved in milk.
Add the egg yolks, honey and finally the egg whites.
Pour into a round shape with removable rim (25 cm) greased with butter and cocoa powder. (Instead of grease, I lined with parchment paper for oven.)
Bake in preheated gas oven about 180 degrees for 40 minutes. ( I tried to bake in electric oven and it did not work).
Remove from oven and let cool.
Preparation of chocolate cream filling:
Place all ingredients in a saucepan and stir until soft point.
Reserve.
Finishing:
Cut the cake into 3 parts.
Fill first with the chocolate cream and the second with dulce de leche.
Melt the milk chocolate. (I melted in the microwave. Put 1 in 1 minute and go stirring but burning at once).
Cover with melted chocolate and place in the refrigerator to gain consistency.
Cut with the tip of a knife and then immediately pass a hot knife to set.
To serve let it out of refrigerator or cut with a hot knife. The top chocolate is pure and therefore becomes hard and it can break.
Some time ago I saw this recipe on the internet, and this weekend I decided to try it, so I can say one thing "delicious". I really loved the recipe and came today to share with you. I hope you like it.
250 g of brown sugar
200 ml of water
3 eggs
350 g of flour
10 cloves
2 tablespoons of ground cinnamon shallow
2 tablespoons of ground ginger shallow
1 tablespoon of shallow nutmeg
15 g of cocoa powder
10 g of sodium bicarbonate
16 g of baking powder
125 ml of milk
150 ml of honey
Ingredients for the topping:
1 kg of milk chocolate for covering
Ingredients dulce de leche filling
800 grams of dulce de leche
Ingredients for the filling of chocolate cream
2 cans of condensed milk
2 tablespoons cocoa powder
2 tablespoons unsalted butter
Cake Preparation:
Make a syrup with brown sugar, cloves and water over low heat until sugar dissolves. Allow to cool.
Beat the egg whites and set aside.
Beat the flour, cinnamon, ginger, nutmeg and cocoa powder together with the cold caramel sauce.
Add the bicarbonate and baking powder dissolved in milk.
Add the egg yolks, honey and finally the egg whites.
Pour into a round shape with removable rim (25 cm) greased with butter and cocoa powder. (Instead of grease, I lined with parchment paper for oven.)
Bake in preheated gas oven about 180 degrees for 40 minutes. ( I tried to bake in electric oven and it did not work).
Remove from oven and let cool.
Preparation of chocolate cream filling:
Place all ingredients in a saucepan and stir until soft point.
Reserve.
Finishing:
Cut the cake into 3 parts.
Fill first with the chocolate cream and the second with dulce de leche.
Melt the milk chocolate. (I melted in the microwave. Put 1 in 1 minute and go stirring but burning at once).
Cover with melted chocolate and place in the refrigerator to gain consistency.
Cut with the tip of a knife and then immediately pass a hot knife to set.
To serve let it out of refrigerator or cut with a hot knife. The top chocolate is pure and therefore becomes hard and it can break.
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