Cocoa Cake with Cream and Sprinkles

Ingredients for cooking

170 gr powdered sugar
140 gr flour
30 gr potato flour
150 gr Trevalli butter
2 eggs
4 egg yolks
10 gr baking powder
2 pinches of salt
60 gr Trevalli whole milk
30 gr dark chocolate drops
15 gr dark cocoa powder
Hoplà Aerosol Cream q.s.
Sprinkles

Preparation

Mix the Trevalli butter with 30 gr of powdered sugar, whisk the eggs, the egg yolks and the remaining part of the powdered sugar. Pour the beaten egg mixture into the butter, then add the flour, the potato flour, the Trevalli Whole Milk and the baking powder, salt and stir well. To complete the mixture add the dark cocoa powder and dark chocolate drops, then pour the mixture into a buttered and floured mould. Level the contents of the mould and bake it at 170° for 40 minutes. Remove from the oven and let it chill.

Decorate with Hoplà Aerosol cream and sprinkles before serving.

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