Kinder Delice cake

Let's start by preparing the dough for the base: in a bowl, whisk the eggs with the sugar , using an electric mixer, until the mixture is light and fluffy. First slowly pour in the milk at room temperature and then the oil without stopping stirring.

United: flour , cocoa and yeast sifted together with a pinch of salt and vanilla . Mix with a spatula or a hand whisk until you obtain a homogeneous mixture, without lumps. The ideal is to pour it into a 20cm springform pan, buttered and lined with baking paper.

Cook in a preheated oven at 180°C for 35-40 minutes or until the toothpick test is successful, i.e. it is dry.

Remove the cake from the oven and gently transfer it to a wire rack to cool . Cut the cake in half horizontally to obtain two discs of the same thickness.

At this point, focus on the cream for the filling. Whip the cream with an electric whisk and add the condensed milk . You should obtain a firm cream.

On a serving plate or cake stand, place the top of the sponge cake with the dome facing downwards. Wet with milk , cover with the freshly prepared cream and close with the second disc of cake, making sure that the most beautiful part remains upwards.

Now all you have to do is prepare the icing. In a saucepan, heat the cream with the condensed milk and then melt the coarsely chopped dark chocolate with a knife. Let cool for 15 minutes .

Pour the icing onto the cake and let it drip down, covering it completely, then transfer the cake to the refrigerator for at least 2-3 hours before serving . The ideal would be to let it rest overnight.