SENSATION CAKE
Ingredients
Roof
400 g semi-sweet or milk chocolate, chopped 1/2 can of whey-free cream 2 tablespoons of brandy PASTA 3 eggs 1 tablespoon of butter 1 and 1/2 cup (tea) sugar 1 pot of natural yogurt 1 and 1/2 cup (tea) wheat flour 1/2 cup (tea) chocolate powder 1 tablespoon of baking powder 1/2 cup (tea) milk 2 tablespoons cocoa liqueur MOUSSE 2 cups of fresh strawberries, already cleaned 1 cup (tea) sugar 1 tablespoon cornstarch 1 envelope of unflavored powdered gelatin 1/2 can of whey-free cream
👇HOW TO DO IT
Pasta Beat the egg whites, add the egg yolks, butter, sugar, yogurt, flour, chocolate and yeast. Place in a ring pan, greased and sprinkled with wheat flour, and microwave for 7 to 8 minutes on high power. Remove from the oven and, while still warm, pour over the milk and liqueur mixture. Disinform and book.
Mousse
Blend the strawberries with the sugar and cornstarch in a blender. Place in a refractory and microwave for 3 to 5 minutes on high power, stirring twice during cooking. Remove and add the gelatin, already dissolved in 5 tablespoons of water, and the cream. Stir well and place in the fridge to firm up slightly.
Roof
Place the chocolate in a refractory and microwave for 3 to 4 minutes on medium power. Remove, beat well and add the cream and brandy.
Assembly
Unmold the cake and fill the central cavity with strawberry mousse. Spread the frosting over the entire cake and refrigerate.
