Cioccodelizia Babbi disassembled cake
Level: Easy
Preparation time: 40 minutes
Cooking time: 50 minutes
Portions: 3 People
Ingredients
For the cake
- 200 g cake flour
- 200 g castor sugar
- 80 g seed oil
- 75 g unsweetened cocoa powder
- 5 medium sized eggs at room temperature
- 75 ml milk at room temperature
- 10 g baking powder a pinch of salt
For chocolate layers
- 200 ml full cream milk
- 50 g Cioccodelizia Fondente Babbi
For the upper filling
- 200 ml whipping cream
- SQ Waferini Cacao e Vaniglia Babbi
Preparation
- First separate the yolks from the whites and place into two separate containers. Sift together the flour, unsweetened cacao powder, baking powder and salt. Beat the yolks with the sugar until light and airy. Add the oil in a thin stream while mixing. Add the previously sifted dry ingredients to the mixture, alternating with milk. Beat the egg whites until slightly firm and delicately add to the mixture by folding in from the bottom to the top.
- Line a 20 cm-diameter cake tin with oven paper (or grease and flour), pour in the mixture and bake in a static oven preheated to 160 degrees for about 50 minutes. When cooked, allow to cool.
- Put 200 ml milk and 50 g Cioccodelizia Fondente Babbi into a pot, mix well and bring to the boil to thicken.
- Crumble the cake and position a layer into each cup. Cover with hot chocolate and add other layer of crumbled cake. End with more chocolate, whipped cream and decorate with Waferini cacao and vaniglia Babbi.
Ingredients
For the cake
- 200 g cake flour
- 200 g castor sugar
- 80 g seed oil
- 75 g unsweetened cocoa powder
- 5 medium sized eggs at room temperature
- 75 ml milk at room temperature
- 10 g baking powder a pinch of salt
For chocolate layers
- 200 ml full cream milk
- 50 g Cioccodelizia Fondente Babbi
For the upper filling
- 200 ml whipping cream
- SQ Waferini Cacao e Vaniglia Babbi
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