Description
Sponge cake with chocolate cream in separate pieces.
Ingredients
-
Chicken egg
4 piece
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Sugar
1 cup
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Olive oil
3 Tbsp
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Flour
1 cup
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Leavening agent
2 tsp
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Milk
250 ml
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Dark chocolate
90 g
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Butter
60 g
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Corn starch
1 Tbsp
Cooking
Egg whip the egg yolks with the sugar, add the olive oil. Beat.
Add the flour and baking powder. Beat.
Add whipped egg whites and mix well.
Pour the batter into a baking pan (diameter 25 cm). Bake the cake at 180 degrees (30-35 minutes).
To warm milk. Break the chocolate and pour in the milk, dissolve the chocolate until smooth. Add corn starch and butter. Stir to cool the cream.
From cooled cake to cut the edges.
Make indentations in biscuits.
Fill with cream.
Mix pulp with remaining cream and cover the cake.
Top cake decorate biscuit crumbs. To put the cake in the fridge. Before serving the cake cut into portions. I got 9 servings.
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