Portions / number of persons:
Preparation time: 15 minutes
Cook time: 5 minutes
Ideally, use a high of 22 or 24 cm mold so that the cake exit high and can be cut into three parts instead of two. I used a mold of 26 cm.
For the cake:
-180 g powdered sugar
-150 g of flour
-1 envelope of yeast
-85 g butter
-25 g of bitter cocoa powder
-butter to grease the mould
For the filling and decoration:
-500 (g) coverage chocolate
-300 g cream
First prepare the chocolate leaves. We do painting with multiple layers of chocolate melted the back of a natural leaf.
Put the Butterfly in the glass. Beat the eggs and sugar 2 minutes to 50ºc speed 2 1/2. When you finish return to beat the same time and at the same speed but no temperature. Add the melted butter, flour and yeast (if not leavened flour) Schedule 6 seconds, 3 speed. Pour into a mold and put it in the oven preheated to 180 ° C for 30 to 40 minutes (depending on the mold) allow to cool.
Preparing the cover troceando first chocolate cutting with a few blows of turbo and then at speeds 5-7-9 unless it is crushed. Book.
Put the butterfly. Add the cream into the glass and schedule 2 minutes at 90ºc speed 2 1/2. When you finish adding the chocolate and beat without temperature at speed 3, until the chocolate is completely melted.
Leave to cool a little and before decorating beat again.
For the decoration, cut the cake into two or three parts and soak each half with Cointreau. Cover with a layer of chocolate and put the other half. Once cover the cake with the chocolate. Make a few rosettes with the manga pastry of the same coverage. And decorate with leaves once detached natural leaf.