Chocolate cake

MATERIALS

200 grams of milk chocolate

Two and a half cups of flour

1/4 cup cocoa

1 teaspoon of baking soda

1 pack vanilla, 3/4 teaspoon salt

Half a glass of cream

Half a glass of milk

225 grams of room temperature butter

1 + 1/4 cups of granulated sugar

5 eggs

1 cup of pistachio nuts

For the chocolate sauce:

2 packs of dark chocolate

(80 grams of 70% cocoa)

Half a glass of cream

To decorate: Fishnet pistachio

For the mold: 1 tablespoon of butter and flour

FABRICATION

Sift the FLOUR, cocoa, baking soda, vanilla and salt in a large bowl and set aside. Put the cream in a medium size saucepan and sit on the stove. When it reaches the boiling point, remove it from the heat. Finely chop the chocolate. Add the cream and mix until the chocolate melts. Add the milk. In a separate place, whisk the butter and sugar with a mixer until it becomes creamy. Then add the eggs one by one and continuing to whisk. Add the chocolate mixture on it. Add the flour mixture little by little. Grease and flour a 24 cm diameter cake mold with a hole in the middle. Pour the mortar into the mold. Bake in a preheated 170 degree oven for 55-60 minutes by checking (insert a toothpick into the cake, it is cooked if it comes out clean). Turn the lined cake over and put it on the serving plate. For chocolate sauce, melt the chocolate in a double boiler. When it starts to melt, add the cream and mix until it gets a smooth consistency. Take it from the stove and warm it. Pour it on the cake and decorate it with fishnet pistachio.