Milk Chocolate Cake

Base: Start by separating the eggs, beating the egg whites until they become firm, then gradually add 100 g of sugar, continuing to mix for 3-4 minutes until you achieve a glossy foam. In another bowl, melt the margarine in the microwave for 10-15 seconds, being careful not to overheat. Once melted, add the margarine to the beaten eggs and gently mix with a spatula to incorporate the ingredients without losing the air in the mixture. Sifting the flour is essential: take 200 g of flour and mix it with baking powder and 2-3 tablespoons of coconut, then gradually add this mixture to the egg and margarine composition. Mix carefully using circular motions to avoid deflating the mixture. Once you have a homogeneous mixture, melt a bar of chocolate in a bain-marie, stirring constantly, and when it becomes completely liquid, add it to the batter. Mix well to ensure the chocolate is evenly distributed. Prepare a round cake pan with a removable bottom, greasing it with a little margarine and dusting it with flour to prevent sticking. Carefully pour the batter, taking care not to form air bubbles. Bake in a preheated oven at 180 degrees Celsius for about 25 minutes, or until the cake passes the toothpick test. After baking, let the cake cool in the pan to retain its moisture.

Cream: Start by melting the 3 bars of chocolate in a bain-marie, stirring gently to prevent burning. Once melted, let it cool for a few minutes, but not so long that it starts to solidify. In another bowl, whip the liquid cream with the 2 tablespoons of sugar until it becomes firm, then add the melted chocolate, gently mixing to achieve an airy cream. You can add a tablespoon of coconut for extra flavor and texture. It is important that all ingredients are at room temperature to achieve a smooth cream.

Assembly: Once the cake has completely cooled, generously sprinkle it with freshly brewed coffee to give it an intense flavor and moisture. Spread the cream made from whipped cream and chocolate over the cake, leveling it evenly. It is recommended to let the cake chill in the refrigerator for a few hours, or if you have patience, leave it overnight so that the cream sets well. After the time has passed, carefully remove the removable edge of the pan. Grate shavings from the last bar of chocolate on top of the cake for an elegant look. Using a knife dipped in hot water and wiped well, cut the cake into 8-10 slices. The cake will have a fine texture and a sweet taste, perfect for any occasion. Next time, feel free to experiment by adding a little cherry jam for a touch of acidity that will balance the sweetness of the chocolate!