Let's start the week with something delicious chocolate, a black woman with a fluffy top and delicious chocolate cream.
Although the cake is a simple one, born from the desire for good and fast :)) I can only bring words of praise. Many! :)) If you want something lighter, you can try black chocolate with white chocolate .
- For the countertop:
- 200 g butter
- 120 g of sugar
- 4 eggs
- 3 tablespoons black cocoa
- 2 tablespoons rose jam
- 150 g flour
- 1 baking powder
- For the cream:
- 200 g dark chocolate
- 200 ml whipped cream
- 50 g chocolate butter
- 2 tablespoons brandy
How to prepare Negresa with chocolate cream:
Melt the butter partially over low heat. Then mix it until it thickens again, at which point add the sugar. Mix until it melts and the butter becomes fluffy like a cream.
Separate the egg whites from the yolks. Add the yolks in the butter cream, one by one, mixing well after each one. Then add the flour mixed with cocoa and baking powder. We also add rose jam.
We beat the egg whites hard with a pinch of salt, then we incorporate them, in a few installments, in the composition, mixing gently with a spatula, with movements from bottom to top.
Pour the composition into a tray (42/29 cm) lined with baking paper and bake on medium heat for about 20-25 minutes. Remove the top on a grill and leave to cool.
- Chocolate butter is a butter specialty from the Republic of Moldova, received from my friend Natalia. I know it is not found in our country, but you can replace it with normal butter, plus 1 tablespoon of cocoa
Melt the chocolate over low heat together with the cream and butter. Leave it on the fire until it reaches the boiling point, set it aside and mix well. Allow to cool slightly and add the brandy. Put in the freezer for about 20-30 minutes, until the composition cools very well. Mix until the cream becomes fluffy and hardens.
Put the cream on top of the cooled countertop, level and sprinkle with chopped walnuts. It is portioned as desired.