MASSA
Delícia Supreme 100 g
Wheat flour 120 g
Cocoa powder 50 g
Soluble coffee 10 g
Baking soda 5 g
Baking powder 10 g
Salt 2 pinch(es)
Eggs, at room temperature 2 pcs
Sugar 120 g
Milk 125 ml
Vanilla essence 5 ml
Chocolate chips 130 g
Wheat flour for sprinkling
Sweet chocolate, chopped 130 g
GANACHE
Delícia Supreme unsalted margarine 24 g
Sugar 40 g
Milk cream 200 g
Salt 1 pinch(s)
MASSA
1. In a bowl, sift together the flour, cocoa, instant coffee, bicarbonate, baking powder, salt, mix and set aside.
2. In a mixer on low speed, beat the Delícia Supreme margarine, eggs, sugar and vanilla until the mixture becomes homogeneous.
3. Slowly add the dry ingredients and the liquids and beat just to mix until the dough is smooth and homogeneous.
4. Add the chocolate chips, mix and pour the batter into a round, greased and floured mold and bake in a preheated oven at 180ºC for 35 to 40 minutes.
GANACHE
5. Place the chocolate in a bowl and melt in the microwave or bain marie, stirring from time to time until melted.
6. Add the Delícia Supreme margarine, sugar and cream and mix again until smooth.
7. Place half of the cake in a piping bag fitted with a pitanga or plain nozzle and set aside.
ASSEMBLY
8. Remove the cake from the oven, make deep holes in the pastry and insert the ganache in the sleeve.
9. Cover generously with the remaining ganache and leave to cool.
