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Tingling chocolate cake with white chocolate ganache
🇧🇷Brazil
•View in original language
(Português)
90 min(s)
12 servings
alexandre luna
@quandoalexcozinha- Ingredients
- Recipe
- Wheat flour200 g
- Sugar175 g
- Butter175 g
- Corn starch50 g
- Eggs (3 pieces)150 g
- Cocoa40 g
- Vanilla essence to taste
- Chemical Yeast15 g
- Chocolate sprinkles150 g
- Milk150 ml
- White chocolate bar100 g
- Sour cream100 g
- Pre heat the oven to 180°C.
- Sift the dry ingredients, minus the sugar and set aside.
- Add the eggs, butter, sugar and vanilla to the bowl of an electric mixer. Beat with the wire whisk until it forms a white and light cream.
- Gradually add the dry ingredients, alternating with the milk on low speed.
- Disconnect. Add the granules and mix gently.
- Grease a mold with a hole in the middle, 20 cm in diameter.
- Bake for at least 40 minutes, or until a dry toothpick comes out of the center. Let cool to unmold
- Prepare the ganache. Chop the white chocolate, place in a glass bowl, add the cream and melt in the microwave, every 30 seconds, until creamy.
- Unmold the cake and place the ganache.
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