8 whole eggs

1 cup of sugar (200 grams)

1 2/3 cups of flour (200 gr)

50g cocoa

1 ½ teaspoons baking powder

60 g melted butter

Syrup to soak the cake:

1 cup of condensed milk

1 cup of evaporated milk

1 cup of natural cream

1/2 cup of milk

1/4 cup cocoa

¼ cup brandy or coffee liqueur


1. Preheated oven at 200°c and blended and refrigerated syrup.

2. Beat the eggs for 10 minutes with the sugar or until perfectly fluffy or white, remove from the mixer and add the sifted flour with the baking powder and cocoa in three steps. And in the form of rain. With enveloping movements, immediately and on one edge add the melted butter.

3. It is poured into a mold, greased and papered 24 cms. in diameter and is baked at 200°c until golden brown. Take it out of the oven and turn it over, leave it inside the mold to bathe it in hot and with the bottom part turned up so that it absorbs the syrup better.

4. Leave it in the mold until it cools down, unmold it and decorate it with whipped cream.

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