Chocolate Surprise

-

This is one of the most different and most delicious cakes I have ever done. You gotta make it, its that good!!!!!!!!!!!!!!!

Chocolate cake
3 eggs (Separate the egg yolks from the egg whites)
1 1/2 cups sugar
1 1/4 cup flour
1/2 cup of Hershey cocoa unsweetened
1 cup milk
1 tbsp butter
1 tbsp baking powder

Use your hand mixer to beat together in a bowl, the egg yolks, sugar and the butter until its creamy. Add milk and beat again. Then little by little add the flour and mix slowly so it won't splatter. Add the Hershey cocoa powder and the baking powder then mix again, mix well.

Wash and dry the hand mixer and in a separate bowl mix the egg whites until it becomes hard and forms a peak. Add to the cake mixture and fold it in with your spatula, don't beat it with the hand mixer. Lightly mix it together or fold it in with your spatula to keep the cake fluffy. Bake in the oven on 350*F for 35 - 40 minutes.
Don't bang around the oven otherwise the cake will sink!

Filling
1 box strawberries
1 bag Sonho de Valsa chocolate(or chocolate of your choice, just make sure you have lots of it)
1 quart of Heavy whipping cream
sugar

When the cake comes out the oven, let it cool of completely. Then slice the cake in half and lift the top half off so you can put a filling in your cake ( If you want to see how to do this, watch my Strawberry Coconut Tres Leches cake video and you'll see how its done).

In a bowl mix with your hand mixer the heavy whipping cream with about 1 cup of sugar. Mix for at least 5 minutes on high speed or until the cream turns into whip cream, thick and creamy. Taste and see if it need more sugar, if it does then add more sugar to taste and mix again.

Wash and slice all the strawberries, crush all the Sonho de Valsa chocolate or the chocolate of your choice. Sonho de Valsa is a Brazilian chocolate and can be found in a Brazilian store. Its a mild chocolate and not so sweet. But still has the right amount of sweetness to it. I suggest you choose a chocolate that is not so sweet, unless you like a really sweet cake.

Make a thick layer of whip cream as the filling of your cake, then on top of that, make a thick layer of sliced strawberries then you can either make a thick layer of the crushed chocolate over that or you can make a thin layer of whip cream again, then a thick layer of the crushed chocolate so it can stick to the whip cream better.
Cover your cake with the top cover carefully.

Cover your surprise
The whip cream you have left over, use this to cover your cake. Spread it all over the sides and top of your cake to cover your cake entirely. Then decorate our cake with the left over crushed chocolate some shredded coconut if you have it and decorate as in the picture above with some sliced strawberries. (Watch video # 5 of the Strawberry Coconut Tres Leches cake to learn how to decorate the cake with a tip and pastry bag).

As always, if you ever have any questions, please feel free to comment in the comment bar below and I will answer ASAP!!!!!!!!

Print Recipe


 Recipe By Elsie Dasilva
www.bakesomethingsweet.blogspot.com

Comments

  1. Elsie Da SilvaJanuary 26, 2012 at 9:16 AM

    Hi anonymous. What is your name?

    ReplyDelete
  2. AnonymousJanuary 26, 2012 at 9:47 AM

    Hi miss elsie this is carmen from philadelphia i would like for you to send me the recipe on how to make a flan and lasagña. thank you.

    ReplyDelete

Post a Comment

Popular posts from this blog

Do you get a white ooze when cooking Salmon?

-
Image
Does your salmon often look like this when you cook it? Tried baking, frying, poaching it but this stuff keeps coming out? Quick tip: when cooking salmon it is common for a white sort of cream to come oozing out all around the fish. Though it does not affect the taste. It can be found to be annoying and not pretty. But I found the trick to solving this problem, it happens because salmon is an oily fish, there are many oils within the fish itself. When cooking all of these oils come out in the form of this white ooze, normally from my own experience, when this happens the fish tends to become dry. Because now all of that moisture and oils meant to keep the fish succulent and juicy was just taken out. I found a solution to this problem. To keep all the oils locked in, you need to dry out the surface of the fish.  Before seasoning drizzle a little bit of vinegar on the fish and rub it in well. Continue your seasoning process. You will see that your problem will be resolved. ...
Read more

Cuscus from CaboVerde

-
Image
Mommy Grandma Here is my beautiful mother and my grandmother both of whom I love dearly. Oh, yes. And look at my darling twin sister. My mirror, my look alike. which one am I? Do you know? Well my mom and grandma were  both born in Furna - Brava, Cape Verde also known for its portuguese name as CaboVerde. A portuguese speaking Island off of the coast of West Africa. Me in CapeVerde In CapeVerde just like in any other Country there are many traditional dishes such as 2 of the main ones. Cuscus - a breakfast bread and Cachupa- a heavy soup for lunch. These are 2 of my favorite Capeverdian foods along with others such as funginho, gigacida, and the list goes on. Cuscus is a breakfast food. For those of you who don't know what it is, its similar to a corn muffin or a corn type of bread. It is made fresh and eaten whilst hot off of the stove spread with loads of butter to melt nicely on top. I love eating this with my favorite rasberry tea. Some of you might hate i...
Read more

How do I make hominy corn porridge?

-
Image
Ingredients 2 cups hominy corn 1/2 cup evaporated milk 1 1/2 cups coconut milk 1/2 cup water 3/4 cup condensed milk 1/2 cup cornstarch 1/2 tsp nutmeg 2 tsp vanilla extract pinch salt How to make it: Soak hominy corn in water for a few hours or preferably overnight (If you are making this in a rush and don't have time to presoak your hominy corn. No problem it will just take a little longer to cook because soaking softens the corn.) Put your hominy corn in a pot with about 2 1/2 to 3 cups water and boil on medium high heat for about 30 minutes or until they are very soft that you can cut it with a knife or poke it with a fork. and the water is nearly gone Lower your heat to medium low and take half of your coconut milk and mix in the cornstarch to it until smooth. Put that in the pot as well as the rest of your coconut milk. It will automatically thicken your hominy corn mixture now add in nutmeg, vanilla evaporated milk and condensed milk. Bring to a light boil and...
Read more