Ingredients
125 gr butter
225 gr sugar
3 eggs
1 glass of milk (200 ml)
250 gr flour
1 teaspoon yeast
1 tablespoon cocoa powder
Preparation
- Preheat the oven to 180º up and down.
- In a bowl, mix the creamed butter (somewhat melted) with the sugar.
- Once it is well mixed, add the 3 egg yolks (reserve the whites) and stir with the whisk until they are well integrated.
- Add the milk and stir with the whisk.
- Once everything is well integrated, little by little add the dry ingredients: flour and yeast. Mix everything with the whisk until there are no lumps.
- In another bowl, whip the egg whites until stiff with the whisk.
- Once the egg whites are whipped, little by little add the meringue to the mixture while stirring gently with the spatula, until everything is well integrated.
- Separate the dough into two containers. Put 1/3 of the mixture in a container, add a tablespoon of cocoa and stir well.
- In a mold, previously greased with butter and sprinkled with flour, you make a “sandwich” of dough. Pour a first layer of white dough, then add all the dough with cocoa and finish by covering it with the rest of the white dough.
- Place the preheated mold in for 50 minutes (without opening the oven door). Then insert a needle into the center of the cake to see if the cake is ready
