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Publication date: 28-Apr-2021

Categories:

• Recipes
• Intermediate

• 250 g Nacional de Chocolates white chocolate covering
• 100 g Nacional de Chocolates chocolate chips
• 500 g flour
• 500 g butter
• 500 g eggs
• 100 g cookie pieces
• 5 g baking powder
• 7 g vanilla extract
• 500 g sugar
• 150 g milk
• 125 g powdered milk

• 300 g Cordillera white chocolate 30% 
• 90 g milk cream
• 30 g butter5 coloringPreparation:

• Cream the butter, sugar, extract and add white chocolate covering. 
• Add eggs one by one, emulsify well.
• Sift the flour mixed with baking powder, salt, powdered milk and mix very well.
• Add chips and cookies and add to the mix.
• Arrange in previously greased molds and bake at 180°C approximately 50 minutes. Reserve.

• Melt the chocolate and add hot milk cream. 
• Mix well and add butter when the chocolate mix reaches 35°C. 
• Emulsify well, add the desired coloring, and let sit until its ready to be used.

• Arrange a bit of the ganache on the lace base and place a cake sponge. 
• Add ganache at the center of the cake and place another layer on top.
• Cover completely with ganache and add cookie pieces in half of the cake.
• With the ganache, decorate the upper and lower of the cake, smooth out well to give a fault line finish.
• Give a final finish with cookie pieces and chocolate figures.

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