Ingredients:
– 2 eggs
– 2 tablespoons of sugar
– 2 tablespoons of flour
– 1/2 teaspoon of baking powder
– 1.5 tablespoons of cocoa powder
– 2 tablespoons of hot water
Beat eggs with sugar. Sift flour, cocoa and baking powder into it and mix carefully. Add water and mix. Bake in an oven heated to 180°C for about 15 minutes in a cake mold with a diameter of 20 cm. It is necessary to bake 2 such crusts for the cake.
Milk cream:
– 670 ml milk
– 70 g thick
– 2 1/2 spoons of sugar
– 70 g white chocolate
– 170 g margarine, at room temperature
– 100 g powdered sugar
Preparation:
Mix 100 ml of milk with sugar and thickener. Pour the remaining milk (570 ml) into the pan, add the bleu chocolate and cook on moderate heat until it boils.
Reduce the temperature and, stirring constantly, pour in the mixture of milk, sugar and thickeners. Continue to cook until it thickens, stirring constantly. You’ll know it’s thick enough if, when you scrape the bottom with a spoon, a clean mark remains.
Leave the finished cream to cool. Beat the margarine with the powdered sugar and then pour the finished and cooled cream into it and beat it a little more so that everything is well mixed.
Topping:
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