Name: Dalmantin Cake – a moist dessert with chocolate cream and whipped cream
Prep time: 70 min
Cook time: 70 min
Total time: 70 min
Yield: 16
Ingredients: 6 egg whites; 6 tablespoons granulated sugar; 6 tablespoons all-purpose flour; 1 tablespoon vegetable oil; 1/2 packet of baking powder; 6 egg yolks; 6 tablespoons granulated sugar; 6 tablespoons all-purpose flour; 2 tablespoons quality cocoa powder; 1 tablespoon vegetable oil; 100 ml milk; 1/2 packet of baking powder; 500 ml milk; 5 tablespoons granulated sugar; 1 liter milk; 3 packets chocolate pudding powder; 10 tablespoons granulated sugar; 250 g butter (room temperature); 500 ml whipping cream; 100 g dark chocolate

Beat the egg whites with the sugar until stiff peaks form. Add the oil and then gently fold in the flour mixed with baking powder. Using a spoon, form heaps of batter on a baking sheet lined with parchment paper.

Beat the egg yolks with the sugar until creamy. Add the milk, oil and finally the flour mixed with cocoa and baking powder. Spoon the dark batter between the mounds of light batter.

Bake in a preheated oven at 200 °C for approximately 20–25 minutes, until the surface turns golden.

While still warm, evenly pour the milk in which you have dissolved the sugar over the cake base. Let it cool completely.

Cook a thick pudding from the milk, sugar and pudding powders and let it cool. Whip the butter until fluffy and gradually beat in the cooled pudding. Spread the cream over the base.