Cup cake

Cup cake

INGREDIENTS

Chocolate cake (traditional) when it is cold, cut it in half if you prefer, you can crumble it.
2 pcs Chantilly powder 50g;
Bittersweet Chocolate Bar 400 gr.
2 boxes of Milk Cream; (for covering and another for kissing)
2 little boxes of condensed milk;
1 pc grated coconut
1 glass of coconut milk (moisten the cake)
Cherry.
Deep bowl or medium-sized dessert bowl

METHOD OF PREPARATION

Condensed milk dessert with coconut
can of sweetened condensed milk
tablespoons of margarine
Grated coconut to taste.
Bring to a boil, preferably stir with a wooden spoon and a pan that does not have a very thin bottom so as not to burn, stir everything until it becomes like a brigadier.
Semisweet chocolate
Melt the bar in a bain-marie, and add cream when the syrup cools down.
Chantilly

As per packaging instructions;

Assembly:

Cake (Chocolate) on the bottom wet with coconut milk
Add kisses, then whipped cream
Another part of the cake, moisten coconut milk, kisses and whipped cream
Finish with whipped cream and cherry on top to decorate.

Melted bittersweet chocolate can be on top of all, or in the middle of assembly.
Then store in the fridge;