For the dough
- 4 eggs
- 1 cup of wheat flour
- 1 cup of sugar
- 1 teaspoon of baking powder or baking soda
- 1 pinch of salt
- ½ cup of milk
- 4 tablespoons of pure cocoa powder
For the filling
- 150 grams of butter
- 200 grams of powdered sugar
- 1 teaspoon of vanilla extract
- 2 tablespoons of milk
- 40 grams of pure cocoa powder
For the cover
- 1 tablet of 200 grams of dark chocolate for melting
To make this recipe, you will need two molds of the same size, or make the panetelas in two batches. In this case, I used removable molds with a diameter of 15 cm.
Grease the molds with butter and dust them with flour. Set them aside.
Preheat the oven to 180ºC.
To make the panetela, separate the egg whites from the yolks. Beat the egg whites until stiff peaks form and start adding the sugar gradually while continuing to beat. A meringue should form. Add the yolks and the vanilla extract, and continue beating until well combined.
Combine the dry ingredients (flour, baking soda, and salt) in a bowl, sifting them to avoid lumps. Gradually incorporate them into the meringue with the egg yolks. For this step, use a firm spatula that allows you to make folding motions with the flour. When you finish incorporating everything, the dough will be dense. Add the milk and continue beating with folding motions until you achieve a smooth batter.
Divide the batter into equal parts. You can make both chocolate cakes, one plain and one chocolate, or both plain. It's up to you. I made one plain and one chocolate.
In the batter that you are going to prepare for the chocolate panetela, add 4 tablespoons of cocoa. Integrate it using folding movements. Important, if you make the entire chocolate batter, add 8 tablespoons of cocoa. Avoid using powdered chocolates that are meant for mixing with milk, as they can affect the quality of the batter and cause it not to rise properly.
Pour the batter into the molds. Make sure it is divided into equal parts. Bake it for 25-30 minutes. Remember that each oven has its own characteristics, so it's important to pay attention to the cooking point so it doesn't come out undercooked or overcooked. To check if the panetela is ready, insert a toothpick in the center; it should come out dry. When they are ready, take the panetelas out of the oven and let them cool.
To prepare the filling cream
Beat the butter (it should be at room temperature), the powdered sugar, the milk, and the vanilla extract. You will obtain a thick cream, then add the cocoa and continue beating until it is perfectly integrated.
To assemble the Cake Bombón, first prepare the layers. Carefully trim any unevenness they may have. They should be the same size, but if one is a bit thicker, it's not a problem. Use a bread knife, which allows for a more even cut and doesn't break the batter.
Place the first layer of sponge cake on a flat plate and add 3 large tablespoons of cream. Spread it well. Place the second layer of sponge cake and cover the entire cake with the cream. Do it as evenly as possible, as this will determine whether the melted chocolate rolls smoothly and covers the cake well. Put it in the freezer for about half an hour.
I always say that you don't need a professional kitchen to make this dessert, but this time I'm almost in doubt. It's a fun recipe up to this point. The chocolate coating is a tough challenge. But it can be done.
For the bonbon cover
Take the chocolate tablet and break it into small pieces. Put them to melt in a double boiler. Do not do it in the microwave because it is easier to burn it. Chocolate is a very delicate product; it requires heat, but not too much.
If it doesn't go well the first time, it's okay, let it cool down and try again. When you see that it has melted, use a spatula to mix and stir well.
Take the cake out of the freezer and place it on a wire rack. Put a tray underneath and, if possible, parchment paper. Carefully pour the melted chocolate over the cold cake. Move it slightly to help cover everything. Be patient, but if you see it starting to cool, quickly use a spatula to spread it. Long spatulas work best; if you don't have one, use a long knife, like a bread knife, but not the sharp edge.
There are many possible designs. Don't be alarmed if it doesn't look perfect aesthetically, I guarantee that the taste will be phenomenal and that the coating will be hard and shiny. Put the cake in the refrigerator, but do not freeze it. The chocolate needs to be cold, but not too cold.
If you make this recipe, don't forget to share pictures with us. It looks spectacular and will bring back lovely memories of Cuba.
Enjoy your meal!!