Ingredients:
SPONGE CAKE:
3 eggs
80 g sugar
1 pinch of salt
30 ml oil
50 ml milk
80 g flour
20 g cocoa
1 teaspoon of baking powder
COCONUT CREAM:
80 g sugar
200 ml milk
100 g condensed milk
100 g butter
250 g coconut flour
COVERAGE:
100 g of chocolate to melt in milk or cream
30 ml oil
Directions:
1. Cake: mix the eggs with sugar and salt. Then add the oil and milk. Separately, mix flour, cocoa and yeast. Sift and add to the dough. Pour the mixture into the mold and bake at 180 degrees for 25-30 minutes.
2. Coconut cream: in a saucepan mix sugar, milk, condensed milk and butter. Melt and add the coconut flour.
3. Now assemble the cake.
4. Melt the chocolate with milk (or cream) and then add the oil.
5. Pour the chocolate on the cake and let it cool.
