10 eggs 3 and a half cups of flour 3 cups sugar 6 chocolate powder teaspoons
Put the eggs in a bowl and with an electric mixer on high speed beat eggs until they gain volume, gradually add sugar while beating until it forms a thick cream, add flour mixing by hand. Add the six tablespoons of cocoa powder. Pour the mixture into a greased and floured mold, bake at 350 °C for about an hour.
1 1/2 cups of milk 1 tablet of chocolate, 300 gr of sugar, 2 yolks of eggs 200 gr unsalted butter
Cooking the sugar, half of the milk and chocolate into small pieces and stir until sugar is dissolved. Add the remainder milk with the yolks well mixed, finally add the chocolate powder (4 tablespoons) and let it cool. Beat butter until creamy, add the mixture slowly.
Honey Liqueur: 2 cups of sugar 3 cups of water at about liquor to taste
Boil water and sugar for 5 minutes, remove from heat, let cool, add the liquor and donning the cake.
PREHEAT oven to 375° F. Grease and flour 9-inch springform pan.
Beat egg whites and 1/4 cup sugar in large mixer bowl until stiff peaks form. Combine egg yolks andremaining sugar in medium bowl; beat until light yellow in color. Fold egg white mixture and flour alternately into egg yolk mixture. Pour into prepared pan.
Bake for 15 to 20 minutes or until just golden and wooden pick inserted in center comes out clean. Remove from oven to wire rack.
Combine sweetened condensed milk, media crema, evaporated milk, brandy and vanilla extract in medium bowl; stir well. Prick top of cake thoroughlywith wooden pick. Pour 2 cups cream over cake. Spoon excess cream from side of pan over top of cake. Let stand for 30 minutes or until cake absorbs cream. Remove side of pan.
Beat cream, sugar and vanilla extract in small mixer bowl until stiff peaks form. Spread over top and sides of cake. Serve immediately with remaining cream.