Main menu




 8 entire eggs

 1 cup of sugar (2 hundred grams)

 1 2/3 cups of flour (2 hundred gr)

 50g cocoa

 1 ½ teaspoons baking powder

 60 g melted butter

 Syrup to soak the cake:

 1 can of condensed milk

 1 can of evaporated milk

 1 can of herbal cream

 1 can of cow's milk

 1/four cup cocoa

 ¼ cup brandy or espresso liqueur


 1. Preheated oven at 2 hundred°c and mixed and refrigerated syrup.

 2. Beat the eggs for 10 mins with the sugar or till flawlessly fluffy or white. eliminate from the mixer and upload the sifted flour with the baking powder and cocoa in three steps. And inside the shape of rain. With enveloping moves, immediately and on one facet add the melted butter.

 three. it's miles poured into a mould, greased and papered 24 cms. in diameter and is baked at 2 hundred°c till golden brown. Take it out of the oven and flip it over, depart it in the mould to wash it in hot and with the bottom component grew to become up in order that it absorbs the syrup better.

 four. leave it in the mold until it cools down, unmold it and enhance it with whipped cream.