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(12 servings)


For the cake:

  • 320 g of whole milk

  • 150 gr of “Franceschi” chocolate, chopped

  • 200 gr unsalted butter ointment

  • 460 gr of sugar

  • 4 eggs

  • 1/2 teaspoon vanilla essence

  • 1 1/2 teaspoons baking powder

  • 1 1/2 teaspoons baking soda

  • 1 pinch of salt

  • 340 gr all-purpose flour previously sifted

For the chocolate filling:

  • 600 gr whole milk

  • 300 gr of sugar

  • 150 gr chopped “Franceschi” chocolate

  • 150 gr cornstarch

  • 180g of water

  • 85 gr cold unsalted butter, diced

  • 1/2 teaspoon vanilla essence



  1. Butter and sugar a mold of approximately 33 cm in diameter.

  2. Heat the milk and add the chocolate. Stir until dissolved, let cool

  3. Cream the butter with the sugar in the mixer with the paddle.

  4. Add the eggs one at a time and mix well before adding each egg. Incorporate the vanilla essence.

  5. Separately, mix the baking powder well, with the flour, baking soda and salt. Incorporate the powders in 3 parts, alternating with the chocolate mixture at minimum speed, ending with the mixture of the powders.

  6. Pour the mixture into the floured and sugared molds and bake at 170ºC for approximately 45 minutes. Check doneness with a wooden stick.

  7. Let cool in the pan to unmold.

  8. Cut the cake into 3 equal parts, reserving the top layer to make crumbs and use in the final decoration.

  9. Fill with the cold and rested chocolate cream between each layer and on the outside of the cake

  10. Finish with the crumbs.

For the chocolate filling:

  1. In a medium saucepan place the milk, sugar and chocolate, heat until boiling, stirring constantly.

  2. In a separate bowl, mix the cornstarch with the water to form a paste, add a little of the hot mixture on top of it, in order to lighten the consistency.

  3. Return everything to the saucepan and cook for a few more minutes, moving constantly.

  4. Place the cream in a bowl and gradually add the cold butter and emulsify.

  5. Let cool for 5 minutes and add the vanilla essence.

Cake assembly:

  • With the help of a serrated knife, cut the cake into 2 parts horizontally. Separate the upper part taking care not to split and not turn to be able to place it on top again.

  • Place about 4 large tablespoons of the filling on top of the bottom of the cake and spread evenly with a spatula. Place the top of the cake so that it is even.

  • Cover the cake with the rest of the chocolate filling.

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