MORANGO CHOCOLATE CAKE
Filled with a rich strawberry cream concoction and topped with decadent chocolate icing, this cake will give you all the dessert feels.
The step-by-step directions make it easy to create this showstopper of a dessert. It’s perfect for chocolate lovers, cheesecake lovers, and everyone in-between. Serve it for all those special occasions like holidays, birthdays, and, of course, Valentine’s Day!
1 packet of crushed maisena biscoito (200g)
3 colheres (soup) of butter
1 clear 1 box of morango (300g) Morangos to decorate recheio
1 xícara (chá) of cream cheese
1 and 1/2 xícara (chá) of kneaded ricotta
1 can of condensed milk
1 envelope of unflavored gelatin Coverage
200g of chopped milk chocolate
1/2 xícara (chá) of creme de leite
In a tigela, mixture or crushed cornstarch biscuit, butter and clear to form a wet farofa. Liner or bottom in a form of ring that can be removed with this farofa, opening it with your fingers.
Mild in the medium oven, pre-heated, for 5 minutes or until you sign, without letting it brown. Remove and reserve. Wash the morangos and cut them medium. Shake the ends of the two morangos one side of the other on the entire side of the shape, leaving them on each side. book.
For the cheese, not liquidizer, beat for 1 minute or cream cheese, ricotta, or condensed milk and unflavored gelatin prepared according to the packaging instructions.
Carefully clear the dough from the cake. Cover with plastic film and leave the geladeira for 4 hours. Remove and misreport.
For the coverage, melt the chocolate in a water bath and mix with the cream of milk. Spread on the cake, decorate with morangos and serve.