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Chocolate cake

Chocolate cake



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Wheat:

The broken biscuits are ground in a robot until a fine crumb is obtained. Add sugar, cocoa and melted butter. Mix again until smooth and a crumbly composition is obtained. Pour into a tray with removable ring (18 cm in diameter), compact by hand, then tightly with the bottom of a glass. Refrigerate until the filling is ready.

Chocolate cream:

Mix the yolks with the sugar until they turn white. Add cocoa and starch. Mix well. The composition will harden, but mixing well with a spoon and pouring a little milk we will get a composition like a thick cream. Put the bowl in the bain-marie. The cream will soften, then stirring constantly, it will boil until it starts to thicken. Allow to cool slightly, then add soft butter, vanilla essence and sour cream.

Pour the cream over the cookie sheet and put the tray in the oven over medium heat for about 1 hour, until the filling is thick.

Leave to cool in the mold, remove the removable ring and powder with sugar.


Video: Chocolate choco choco