Chocolate patisserie
the ingredients
five eggs
Half a cup of soft sugar
Farina cup
Two tablespoons of cocoa powder
pinch of salt
teaspoon vanilla sugar
Refreshment yeast spoon
Six tablespoons of melted butter
Butter or oil to grease the mold.
For the filling: Chunky cream
canned cherries
A cup of chocolate chips or chocolate glaze
A quarter cup of sugar.
How to prepare
Preheat the oven to 180 degrees and grease the mold with butter or oil.
Beat eggs, sugar, vanilla, and salt in a bowl for 10 minutes, until the mixture thickens.
Whisk the farina and yeast, pour cocoa powder over the mixture and mix gently, then add the melted butter while continuing to stir, then pour the mixture into the bowl.
Bake in the oven for 30 minutes, then remove and set aside for five minutes.
Leave the cake to cool, then cut it into four layers.
To prepare the filling: In a bowl, whip the cream with sugar and cherries.
Cover the first half of the cake with the cream and cherry mixture, then place the second half on top of them.
The ball is repeated to get a cake of four layers stuffed with all the amount of cream and cherries.
Grease the sides and face of the cake with the remaining cream, decorate with chocolate chips and the remaining cherries and serve.
