Twix® Chocolate CakeIngredients:1 3/4 cup (tea) of sugar
1 cup (tea) of wheat flour
1 spoon (dessert) of chemical yeast
300 grams of semisweet chocolate
chopped 20 Chocolate with caramel and biscuit
1 cup (tea) of milk
2 spoons (tea) of chocolate milk
4 spoons (soup) of Water
1 1/2 cup (tea) of fresh creamDirections:
Grease and line the base and sides of a 20 cm springform tin with baking paper with baking paper. Reserve.
Place 1 cup (tea) of sugar and the eggs in a refractory, take it in a bain-marie and beat for 8 minutes or until the mixture is at a stiff point.
Remove from heat and beat for another 2 minutes.
Carefully mix the sifted flour and baking powder.
Put the dough in the form and level it.
Bake in the oven, preheated, at 200ºC for 20 minutes or until firm.
Let it cool and unfold.
For the filling, melt the chocolate in a bain-marie and mix 1 cup (tea) of cream.Assembly
Cut it into two parts, moisten with the milk and chocolate mixture.
Spread the stuffing and top with chopped Twix®.
Repeat the process with the second part of the cake.
In a pan, mix 3/4 cup (tea) of sugar and water.
Let it boil, without stirring, until it forms a very golden caramel, being careful not to burn.
Take it off the heat and mix 1/2 cup (tea) of milk cream.
Return to the heat, stirring constantly, until a creamy mixture is formed.
Let it cool, and before it hardens, spread it over the cake.
Decorate with chopped Twix®.