6 eggs
450 g of sugar
150 g butter
1.5 tablespoons of cocoa
250 g cream
Separate the whites from the yolks. Chilled whites beaten with a pinch of salt and 300 grams of sugar in a solid foam. The resulting mass is divided into 3 parts, and bake on a foil in the shape of an open oven three cakes.
Rub softened butter with 150 grams of sugar, egg yolks and cocoa until smooth. Put the mixture on low heat and, stirring, bring to a boil. Then remove from heat, cool and gently mix with whipped cream. The resulting cream sandwiched cakes. Decorate top of cake with whipped cream and chocolate shavings.
450 g of sugar
150 g butter
1.5 tablespoons of cocoa
250 g cream
Separate the whites from the yolks. Chilled whites beaten with a pinch of salt and 300 grams of sugar in a solid foam. The resulting mass is divided into 3 parts, and bake on a foil in the shape of an open oven three cakes.
Rub softened butter with 150 grams of sugar, egg yolks and cocoa until smooth. Put the mixture on low heat and, stirring, bring to a boil. Then remove from heat, cool and gently mix with whipped cream. The resulting cream sandwiched cakes. Decorate top of cake with whipped cream and chocolate shavings.