Chocolate cake

The recipe makes 12 individual desserts

For the sponge cake
🔪100 g flour (for all purposes)
🔪100 g of sugar
🔪4 medium eggs
🔪70 g milk
🔪2 tsp cocoa powder
🔪2 vanillins
🔪2 tbsp Bacon Powder
🔪50 g of melted butter at room temperature
🔪150 g milk to moisten the sponge cake

For the chocolate cream
🔪1 box of Morphat choco
🔪1 sweetened milk

For the icing
🔪170 g milk couverture
🔪120 g of hot milk
🔪100 g white couverture
🔪10 g sunflower oil

🔪Tray 25x30 cm.
1. Put the eggs, sugar, milk, melted butter, bacon, cocoa, vanillins in a bowl and mix with a whisk.
2. Add the flour and continue mixing until we have a smooth mixture.
3. Butter a 25x30 cm pan very well and add the mixture.
4. Bake in a preheated oven in the air for 10 to 12 minutes at 180 c
(if you bake on the resistances 18 to 25 minutes 180 c depending on the oven.)
5. Add 150g of milk little by little with a tablespoon onto the hot sponge cake and let it cool.
6. Pour the Morfat choco into a bowl and beat for 5 minutes with the mixer.
7. Add the sugar, and beat for another 2 minutes.
8. Add the chocolate cream on top of the sponge cake and spread it evenly.
9. Put the dessert in the fridge for 1 hour.
10. For the glaze, in a bowl break the milk coating and add the hot milk.
11. Mix very well until it melts. If it doesn't melt well, continue in a bain-marie.
12. Add the glaze slowly to cover the entire surface.
13. Melt the white couveture together with the sunflower oil in a bain-marie at a low temperature.
14. With a cornet, make horizontal lines over the chocolate glaze.
15. With a stick, draw lines from the opposite direction up and down until the spider pattern is formed.
16. Put the dessert in the fridge for 1 hour and then cut into pieces and serve!