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| “NOITE DE GALA” Chocolate Confetti Cake |
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4 egg yolks
100g butter at room temperature
2 cups sugar
2 cups milk
3 cups flour
2 tablespoons baking powder
2 packages granulated chocolate
50g dry shredded coconut
4 egg whites Topping:
400g bar chocolate chopped up
200g canned cream Filling:
10 well chopped up "Noite de Gala" bonbons
1 container fresh cream
Beat the whites until stiff and separate. Cream well the egg yolks with butter and sugar (it will become lighter in color). Next manually mix in the milk and then add the flour sifted with baking powder. Finally, carefully fold in the egg whites and the shredded coconut. Bake it in a greased and floured rectangular cake pan. Cool. Cut it through the middle, in order to fill it. Beat the fresh cream with a spoon or with the beater using the appropriate blade until the fresh cream thickens slightly. Be careful not to over beat turning it to butter. Add the chopped bonbons to the cream and spread it over the bottom half of the cake. Cover it with the top half of cake. Frost with the mixture of cream with the melted chocolate.
Tip: You can put the granulated chocolate in the filling with the cream and the bonbons in the cake dough. Rosaura Fraga
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