Bolo chocolate quente

ULTRA CREAMY HOT CHOCOLATE CAKE, CAFETERIA STYLE ☕🍫✨ CAKE BATTER Ingredients 2 eggs 100 g sugar 80 ml oil 180 ml milk 120 g wheat flour 45 g Mavalério 50% Cocoa Powder 10 g baking powder 80 g Mavalério White Chocolate Flavored Drops ⸻ PREPARATION METHOD 1. In a bowl, mix the eggs, sugar, oil, and milk. 2. Add the wheat flour and Mavalério 50% Cocoa Powder. 3. Mix until you obtain a smooth and homogeneous batter. 4. Finish by adding the baking powder. 5. Incorporate the white chocolate flavored drops. 6. Pour into a greased pan. To bake: Conventional oven: 180°C for approximately 35 to 40 minutes. Microwave: about 6 to 8 minutes (time may vary depending on power). ➡️ Tip: Do not overbake to keep the cake extremely moist. Creamy Hot Chocolate Ingredients 500 ml milk 30 g Mavalério 50% Cocoa Powder 20 g powdered milk 25 g sugar 10 g cornstarch 200 g Mavalério Premium Semi-Sweet Chocolate Coating * Preparation 1. In a saucepan, mix: the milk, the Mavalério 50% Cocoa Powder, the powdered milk, the sugar, and the cornstarch. 2. Stir well until completely dissolved. 3. Cook over medium heat, stirring constantly. 4. When it begins to thicken, add the Mavalério Premium Semi-Sweet Coating. 5. Mix until completely melted and a shiny, super creamy cream forms. ✨ The perfect consistency is: ✔ shiny ✔ intense ✔ rich ✔ slowly dripping over the cake ⸻ FINISHING TOUCHES Unmold the cake while still warm, poke some holes in it, and pour plenty of hot chocolate over it. Finish with: soft caramel-flavored flakes, white chocolate chips, or chocolate shavings. 🍫✨ The result is a warm, ultra-chocolatey cake with that irresistible coffee shop creaminess.