Festive cake with chocolate cream

  • wheat:
  • 2 eggs ,
  • 10 tablespoons sugar,
  • 10 tablespoons oil,
  • 10 tablespoons water
  • 2 tablespoons cocoa,
  • flour content (approximately 550 gr)
  • 1 teaspoon baking soda,
  • ground walnut,
  • melted butter (60 gr)
  • cream:
  • 200 gr dark chocolate,
  • 4 yolks,
  • 100 gr sugar,
  • 100 gr milk,
  • 250 gr butter,
  • 1 tablespoon rom

Servings: 8

Preparation time: less than 90 minutes

RECIPE PREPARATION Festive cake with chocolate cream:

Put the sugar and water in a saucepan over a continuous stirring heat until the sugar melts. Lower and let the syrup cool. Add the oil, cocoa, eggs, and mix well. Add the baking soda and flour until you get an elastic, non-sticky dough. Divide the dough into 5 equal parts. Spread one sheet at a time on the back of a cake form (we can put baking paper to remove the sheets as easily as possible). Spread the sheet a little with the rolling pin, put it on the back of the form, then a we stretch by hand, because the sheets will be quite thin. We prick the sheet with a fork.

Put the sheet in the oven (180 gr C) until it is ready, without browning. 5 minutes before it is ready, take out the sheet, grease it with melted butter and sprinkle ground walnuts on top.

Bake all the sheets one at a time and let them cool.

For the cream, put the yolks with the sugar, milk and broken chocolate pieces in a double-bottomed saucepan. Put the pan on low heat and stir until the cream thickens.

Put the pan down, put the rum and let it cool.

Mix the butter kept at room temperature until it increases in volume. Add, in turn, a tablespoon of chilled cream.

Alternate the sheets with the cream, finishing with the sheet. Place a heavier wooden countertop on top and let the cake cool until the next day.