CHOCOLATE CAKE WITH WHIPPED CREAM
100 g of powder dark cocoa
100 g of butter
100 g Sterilgarda whip cream
75 g of sugar
Separate egg white from yolks and put it in the fridge. Beat the yolks with sugar and cocoa until you get a frothy cream. Melt the butter in a water bath and add it delicately to the other ingredients.
Whisk the egg white until stiff and add it to the other ingredients, making sure you stir very carefully. Pour the mix on greaseproof paper into a rectangular tray. Bake in pre-heated oven at 180°C for 15 minutes.
Once the cake has cooled down, whip the cream together with the powdered sugar.
Cut the cake in half, dover on side with the Sterilgarda whipped cream and put the top half of the cake on top.
PREPARE THIS RECIPE WITH:
ADVICE AND CURIOSITY
Before proceeding to whip the cream make sure that everything is very cold. Starting, clearly, from cream, which must be removed from the refrigerator only a few moments before processing. But not only. Everything will be easier if the utensils are cold: from the containers to fruse, do not use anything hot and put them in the freezer for a few minutes before using. Remember: the hot cream does not mount.