Spread the mixture into two (2) 8-inch-diameter floured molds and pour it evenly. Cook in an oven preheated to 170 C for 30-40 minutes (check with a wood toothpick to see if the pulp is ready). Before pouring the mixture, I recommend placing a circle cut from baking paper on the moulds. Allow to cool in the moulds for 30 minutes, then release and allow to cool completely on a grill in a cool place until it is completely cooled.
6 Binding: In a saucepan, before putting on fire, pour the cold milk and add the flour, mix well, melt until there are no more lumps, light on medium-low heat, stirring until thickening (though) (until you can draw a line with your finger on the back of the spoon). It should not be forgotten that the consistency should be like a thick cream and not a cake.
7
In a bowl, cream the butter and sugar together with the stirrer until the mixture is white and frothy (about 8 minutes), add the red and beat again until the mixture looks like whipped cream, add the chocolate chips or biscuits and walnuts. Place in a refrigerator before use and allow to cool for one hour (1).
Photo of step 7 of the recipe: Ding Ding DONG (My way)
8
Ganage: Heat the cream in a saucepan without bringing it to the boil, put the chopped chocolate in a bowl and pour the cream over it, wait a few minutes for it to melt and mix well with a spoon. Once all the mixture is combined, add the butter and mix well until the ingredients are combined. You can see how bright the mixture is. (This should be done just before the cake is assembled.)
see continuation on the next page
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