Bib's Cake (Mini Naked Cake)

FOR THE CAKES:

Sift the flour, chocolate powder and cocoa powder so they are airy and lump-free.

Add the sugar to the dry ingredients.

Place the eggs in the mixer and beat until light and fluffy.

Once it reaches this point, drizzle in the oil along the edge of the bowl.

This step will help the batter rise and turn out nice and fluffy.

Add the dry ingredients to the egg mixture, alternating with the hot water. Finally, add the baking powder.

Pour into four small round pans (11cm in diameter) and bake in an oven preheated to 180ºC for about 30 minutes.

FOR THE FILLING:

Break or chop the Neugebauer chocolate bar into small pieces.

In a bowl, place the Neugebauer chocolate and the heavy cream of your choice.

Microwave it. Every 30 seconds, open the microwave and stir everything.

Stirring while the chocolate is warm helps the melting process along.

NOTE: If you notice there are still a few granules or small pieces of chocolate left, microwave for another 20 sec, or until melted. Remember that at each pause, the chocolate needs to be stirred.

Right after these steps, it is ready to be used in your recipe.

FOR THE TOPPING:

Follow the same procedure as for the filling.

Set aside in the same container.

ASSEMBLING THE CAKE:

Trim the tops of the cakes so they are flat and even.

Place one on the plate chosen for assembly.

Using a piping bag, add the filling (start 0.5cm from the edge if you don't want it to drip).

Arrange the Bib’s Milk Chocolate, starting from the outside in.

Place the other cake on top, taking care to turn the bottom side up, as it is smoother.

With a spatula, spread the topping. Decorate with the Bib’s Black and White.

Tip: make a heart with the white candies and finish with the black ones, giving the cake an even more festive look.

By: Bárbara Pustai - O Mundo na Cozinha