1/2 cup (tea) of butter
3 eggs (whites and yolks separated)
1 and 1/2 cup of sugar (tea)
1 cup (tea) of milk
2 cups (tea) of wheat flour
1/2 cup (tea) of chocolate powder
1/2 cup (tea) potato starch
1 tablespoon (soup) of baking powder
Margarine and flour to grease chocolate chips to decorate
Filling and padding:
3 cans of condensed milk
2 tablespoons (soup) salted butter 1/2 cup (tea) of chocolate powder
1 sachet of unflavored gelatin powder 5 tablespoons (soup) of water
2 cans of cream
Beat the butter with the egg yolks and sugar for 5 minutes in a mixer. Gradually add the milk, alternating with the flour, chocolate and sifted starch, beating until smooth.
Add the yeast and the egg whites until stiff and stir gently with a spoon. Pour into a greased and floured 30 cm diameter mold and bake in a moderate, preheated oven for 40 minutes or until a toothpick stick comes out clean. Let cool. Pour the condensed milk into a saucepan, add the butter and chocolate and cook over low heat, stirring to loosen the bottom of the pot. Pour onto a plate and let cool.
Model 14 brigadier generals, pass the pellets and set aside. Sprinkle the gelatin over the water and leave to rehydrate for 5 minutes. Bring to a simmer to dissolve, without boiling. Blend in blender with 2/3 of the remaining brigade and 1 can of cream until smooth.
Cut the cake into 3 parts with a bread knife or line. Place the dough on a covered round tray and combine layers of mousse and dough. Refrigerate 2 hours or until firm.
Mix the rest of the brigade with the cream and cover the entire cake. Sprinkle with granulated, garnish with the reserved brigadiers and serve.