TART CHOCOLATE CAKE

Cake Ingredients:
130 grams unsalted butter
100 grams of low protein flour
25 grams of cocoa powder
1/2 teaspoon baking powder
160 grams of liquid milk
2 tsp chocolate pasta
200 grams egg yolk, beaten off
400 grams egg whites
1/2 teaspoon salt
1/2 teaspoon cream of tartar
270 grams of sugar

Material Content:
150 ml heavy cream
200 grams of milk cooking chocolate, cut into pieces

Materials Embellishments:
150 ml heavy cream
200 grams dark cooking chocolate

How to make:
Heat the unsalted butter until melted. Turn off heat.
Add the flour. Stir until smooth.
Heat the milk warm home. Pour the egg yolk. Stir well.
Pour a little into the mixture of flour, cocoa powder, and baking powder sifted, stirring until smooth. Set aside.
Beat egg whites, salt and cream of tartar until half fluffy. Add sugar a little as she whipped until fluffy.
Enter the flour mixture little by little into beaten egg whites, stirring gently.
Pour two pan 24x24x4 cm dialas without smeared margarine baking paper.
Oven 50 minutes with a temperature of 160 degrees Celsius as he soaked a little water until cooked.

Contents: heat the heavy cream. Turn off heat. Enter the dark cooking chocolate chunks. Stir until dissolved. Chill. Beat until fluffy.
Take a piece of cake. Give the content. Cover with the remaining cake.
Toping: heat the heavy cream. Enter the dark cooking chocolate. Stir until dissolved. Stir gently until slightly thickened.
Sprinkle topping over cake.
Garnish with chocolate.

For 20 pieces