50 g of sugar-free cocoa
PREPARATION OF THE RECIPE
1
In a saucepan, mix all the dry ingredients together then add the cold milk.
2
Place the pan on the hob over medium heat and cook everything, stirring constantly.
3
Once it begins to boil, continue cooking for 3 minutes. Then turn off the heat and add the chocolate while mixing and incorporate the mascarpone.
4
Oil a 20 cm dish then pour in the mixture and cover with film.
5
Refrigerate overnight.
6
Place a sheet of baking paper on the dish then place a baking sheet and turn over to unmold.
7
Leave in the freezer for 35 minutes so that the cake sets. So you can proceed with the cutting.
If you don’t put it in the freezer, the fondant could collapse when icing.
DECORATION
8
Cut into 9 to 12 equal parts and place the squares in the cocoa. Then place the squares on baking paper and sprinkle with cocoa.
9
Enjoy your fresh cake!
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