200 g de farinha de trigo
200 g açúcar refinado
1/2 colher de sopa de fermento em pó
1/2 colher de sopa de bicarbonato
2 colheres de sopa de essencia de baunilha
150 ml cream cheese
200 g manteiga
2 colheres de sopa de chocolate do padre
2 colheres de sopa de água
2 colheres de sopa de óleo
Galce de chocolate:
200 g chocolate (70% cacau)
75 g manteiga
1 colher de sopa de essencia de baunilha
30 g açúcar impalpável
125 ml cream cheese
Sift into the bowl flour, baking soda and bicarb. Mix butter with sugar until they’re combined and add the rest of the ingredients. When the dough is well mixed put into two tins (20 x 20 cm) on graseproof paper and bake two pieces. Bake it for about 30 minutes in 180 degrees. The cake is ready when it starts to come off the tin sides – you can check it with cake tester to be sure.
Steam the chocolate. Mix butter with sifted icing sugar and cream. Pour cooled but liquid chocolate and vanilla essence into the buttery dough. Mix until it’s homogeneous and smooth. Lay it between cooled pieces of your cake, on the sides and on the top.
Keep in cold place.