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Wheat: Mix the soft butter and sugar until a frothy composition comes out, then add the eggs, one by one. We also add milk. Mix flour, baking powder and cocoa, then sift them over the butter composition.
Homogenize and pour everything in a 25/30 tray lined with baking paper and put in the preheated oven 180 ° for 20 min. Leave to cool and take care of the syrup.
Syrup: Caramelize the 2 lg of sugar and quench with milk. Let it boil until all the caramel dissolves.
Cream: Milk, butter, sugar and semolina are put in a pan to boil. Stir continuously until thickened and pour the coconut. Leave it a little longer, then pour it hot over the cooled and syrupy top. Level with a knife and let cool.
Glaze: Melt the chocolate with the whipped cream. Mix well and pour over the cake. Leave to cool until the icing hardens, then cut with a knife whose blade has been soaked in hot water.