Sweet chocolate cake with sponge cake with thermomix

Preparation of apple pie with pastry cream and apple compote with thermomix

1. Preheat the oven to 180°C / heat up and down*
2. We make the buttermilk (cut milk), for this we pour the lemon juice into the milk and stir,,, reserve.
3. Introduce in the glass, the flour, cocoa, yeast, bicarbonate, salt and sugar, sift
4. 10 seconds / speed 8
5. pick up and reserve.
6. Make the coffee and pour it hot over the previously broken chocolate, stir until the chocolate is completely dissolved.
7. Introduce the mixture of coffee and chocolate in the glass, then the oil, the whole eggs and the white, the milk and vanilla essence, mix
8. 30 seconds / speed 4
9. Add the dry ingredients, mix
10. 30 seconds / speed 4*
11. Grease the molds and fill with the dough,
12. * Bake for 25 minutes / or until the toothpick is checked, it comes out clean.
13. Let cool on a wire rack and unmold.

SYRUP ELABORATION

1. Introduce all the ingredients
2. 6 minutes / 90°C / speed 2

DULCE DE LECHE ELABORATION

1. Put the liter of milk in the glass, the 120 grams of brown sugar and the 130 grams of white sugar, salt and half a teaspoon of bicarbonate, place the basket instead of the beaker and program
2. 50 minutes / varoma temperature / speed 5
3. With the spatula lower the ingredients towards the bottom of the glass. Add the 200 ml of cream to mount, we return to place the basket instead of the beaker, program
4. 5 minutes / varoma temperature / speed 5
5. Pour into a bowl and chill for a minimum of 2 hours until use (it will thicken)

GANACHE ELABORATION

1. Break the chocolate and put it in a bowl. Heat the cream in the microwave without coming to a boil. Pour over the chocolate, wait
2. 1 minute / and then stir until the chocolate is completely dissolved
3. Let cool a bit and add the butter, stir until integrated. Cover with film like skin (so as not to create a scab)
4. Leave at room temperature for a minimum of 4 hours until use.

CAKE ASSEMBLY

1. If we see that the ganache is very thick, we cream it by putting the butterfly in blades,
2. 10 seconds / speed 4
3. We put sponge cake, syrup, and fill with dulce de leche, another layer of sponge cake, syrup and place dulce de leche, last layer of sponge cake, syrup, cover base and sides with ganache, thin layer, collect crumbs, put in the fridge for 30 min.
4. Another good layer of ganache and smooth. We finish decorating to taste.
5. THE ONLY LEFT IS TO ENJOY, GOOD APPRECIATION