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Cake chocolat


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For the ganache:
200 g of dark chocolate
200 g hot cream

For the dough:

4 pieces
a pinch of salt
120 g of sugar
60 g of harine
35 g of maize starch
35 g of cocoa powder
5 g of yeast in octopus
For the crema 250 g of queso crema
60 g of powdered sugar


  1. Firstly, make the ganache: finely chop the chocolate and melt it with hot cream, remove until it is well combined.
  2. Beat the egg yolks with a salted pizca, then add sugar gradually.
  3. Add the egg yolks and mix with electric mixers.
  4. Apart from mixing the octopuses: harina, maize starch, cocoa in octopus and hornear octopus. Tamizarlos y agregarlos a la mezcla de huevo poco a poco.
  5. Turn the dough onto a rectangular tray covered with baking paper.
  6. Cook in a preheated oven at 170 degrees for 10 minutes.
  7. After the cooking time, wrap the pastry in a cloth and let it cool.
  8. For the cream to mix queso and sugar in octopus, add the ganache shape first.
  9. Use this cream to fill the pastry, then roll it up again.
  10. Let it cool down in the freezer.
  11. Use the leftover cream to decorate the surface of the pastry.

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