Ingredients (5 to 9 people)
1 1/2 cup of brown sugar
1/3 Cup of cocoa or chocolate powder
1 cup of milk
150 g of dark chocolate in pieces
125 g, butter
1 Cdta. of vanilla essence
3 Eggs (separate the whites from the yolks)
2 cups flour
1 Cdta. of bicarbonate
1 Cdta. of baking powder
Relleno y glaseado de chocolate
2 Condensed milk cans
300 g of dark chocolate
1 cup of milk
1 Cd. of butter
1 Cup of chopped nuts
Red and green sherries to decorate (optional)
120 minutes
Preparation
Preheat the oven to 350º C.
Grease and sprinkle with flour the two molds where the mixture is going to be poured. They must be round, deep and with a diameter of approximately 20 centimeters.
In a saucepan, on medium heat, melt the cocoa or chocolate powder with the cup of milk and half the brown sugar.
Then, add the 150 grams of dark chocolate in pieces. When melted, let cool.
Place the rest of the sugar, the butter and the three whites in the electric mixer. Beat until creamy.
Add the vanilla essence, the egg yolks one by one and the chocolate mixture already cooled.
Unite everything very well. Add the flour, baking soda and baking powder. Mix in enveloping form.
Divide the mixture in two molds and bake for 35 minutes. To verify that they are ready, prick the cake with a metal stick and if it comes out clean is that the preparation is already cooked.
In a saucepan, melt the chopped black chocolate into pieces, the two cups of condensed milk and a cup of milk.
To be creamy add a tablespoon of butter to give the cream shine.
Fill the cakes with a little chocolate cream, mount one on top of the other and cover them with the same cream using a spatula.
Garnish with chopped nuts or red and green cherries.
Note: It can be done up to two days before the preparation, and it can be accompanied with ice cream or custard.