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- Ingredients
- Recipe
- Eggs2 unit(s)
- Sugar100 g
- Sugar100 g
- Butter30 g
- Butter30 g
- Milk100 g
- Milk100 g
- Wheat flour130 g
- Wheat flour130 g
- Salt to taste
- Cocoa powder30 g
- Vanilla Extract1 tablespoon
- Yeast2 tablespoon
- Cashew Nut Xerem1/2 cup
- Dark chocolate250 g
- Crystal sugar1 cup
- Water1 cup
- Vanilla Extract1 tablespoon
- Separate the whites from the yolks, beat the egg whites and set aside.
- In a bowl, beat 1 egg yolk with sugar and butter until pale, add the milk, flour and vanilla extract, and beat again. When it is homogeneous add the salt and the baking soda, mix everything and finally incorporate the snow whites. Transfer the dough to a pastry bag and set aside.
- In a separate bowl, beat 1 egg yolk with sugar and butter until pale, add the milk, flour and cocoa powder, and beat again. When it is homogeneous add the salt and the baking soda, mix everything and finally incorporate the snow whites. Transfer the dough to a pastry bag and set aside.
- Apply the dough in a 25x10 loaf pan, greased with butter and covered with parchment paper, bake in a preheated oven at 180°
- In a pan, place a cup of water and a cup of sugar, let it boil until the sugar dissolves completely, turn off and add the vanilla. Drizzle the already baked and rested cake with this syrup. Place the cake in the freezer for 1 hour.
- Melt the chocolate and add the chestnuts. Pour the chocolate over the cake creating a crust, after it drains completely, cut the remaining stalactites to finish, keep in the fridge until serving.
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