Drip Cake Kinder
Desserts from Italy - Puglia
translated by Italian with
Chocolate cake with cream filling and chocolate ganache
Separate the yolks from the whites of the eggs mount the egg whites with a pinch of salt and set aside.
Into another bowl beat the egg yolks with the sugar and add the melted butter. Slowly pour the mixture, flour, cocoa powder, white and mounted milk and finally the baking powder.
Grease the mold with butter and flour. Pour the mixture and cook for about 40 minutes in preheated oven at 160.
Allow to cool the sponge for one hour. Cut into two getting two of the same thickness disks. Fit 125 g of fresh cream and fill the sponge cake.
To prepare the ganache, melt in a saucepan in a bain marie 125 grams of dark chocolate and when the chocolate is almost melted, pour 125 g of fresh cream. The ganache is ready to decorate the cake.