In many countries they are going to celebrate Valentine's Day, in Venezuela it is the day of love and friendship, because of the schedule changes at the time of writing this post there are still hours in my country for the Day of love and friendship, but in many places you must already be celebrating, that day it is customary to give to couples but also to friends, as I do not have a partner for a long time on that part I do not celebrate it, but I do have friends in steemit who have given me their support from I'm here, for them I dedicate this post, with a recipe for my favorite cake, chocolate.

Maybe some girls bake a cake, but I'm sure many kids will dare to make a cake to their beloved, it is very nice to celebrate this day, the streets are filled with details for people to buy their gifts, in my opinion the day of love should be every day you spend with that special person and equally for a friend, there should not be just a date to show love, gratitude or any other nice feeling.

Do not wait only on February 14 to tell your partner or a friend how much you love him, show him every day that the details make people happy and unite more to those who share a love or friendship. For the recipe that I will present next, you will need a heart shaped tray, many ingredients are lactose-free, so there are no excuses not to eat it.

Source

Ingredients:

Cocoa cake

• 4 eggs
• 120 gr. sugar
• 90 gr. flour
• 30 gr. pure cocoa powder without lactose
• 30 gr. lactose-free butter or vegetable margarine
• a pinch of salt
• 1 cdita Chemical yeast
• 1 cdita Baking soda
• Hazelnut liqueur
• Essence of rum

Lactose-free truffle filling

• 400 ml. cream without lactose
• 100 gr. sugar
• 100 gr. black chocolate with lactose-free cover

Coverage and decoration

• 200 gr. chocolate coverage
• 200 ml. cream without lactose
• 30 gr. lactose-free butter or vegetable margarine
• Chocolate noodles
• Milk chocolate without lactose

Preparation:

Lactose-free cocoa cake

Separate the whites from the yolks and assemble the whites with half the sugar and a pinch of salt until stiff. We booked in the fridge. Mount the yolks with the rest of the sugar, a pinch of salt and a few drops of rum essence about ten minutes with electric rods (they should triple their size), add little by little and with enveloping movements the delicate mounted whites so as not to get off, this is very important, melt the margarine about 10 seconds in the microwave and let it cool, while mixing in a bowl the 90 gr. of flour, the 30 cocoa powder and the teaspoon of baking soda and chemical, once it is well mixed, sieve the mixture on the eggs mounted slowly and in batches (if we do it suddenly the weight will make the cake fall) with enveloping movements from top to bottom. Once everything is well integrated, we add the melted margarine and mix everything delicately. Once preheated the oven to 180ºC, we put vegetable paper in the bottom of the mold to facilitate after the demolding and grease the sides, pour the mixture into the mold and bake for 20 minutes, checking with a stick if the cake is well cooked, Once the cake is cold and unmoulded, we cut it in half in two layers and smooth it by brushing it with syrup or spraying liquor with a spray.

Lactose-free truffle filling

To make the truffle we put a pan of boiling water and put a bowl on top with the 100 gr. of pure chocolate to melt in a bain-marie. We also add about 50 g of cream without lactose and we are stirring with a spatula until it is well fused and integrated. Let it cold down. While we assemble the rest of the cream (which will be very cold) with some electric rods. When they begin to take body we add the 100 gr. of sugar and continue riding until the cream is very firm, we add little by little the melted chocolate that will already be tempered and beat slowly until everything is incorporated very well, once we have the truffle ready we can fill the cake. Fill the first layer and cover with the second. We also cover the second layer of sponge cake and also the sides. We have to make sure that there is a smooth finish on top, we put the cake in the fridge and let it rest for at least half an hour.

Coverage of chocolate and decoration

In a saucepan we put to heat the 200 ml. of cream without lactose, when it breaks to boil, remove it from the heat and add the cream to a bowl where we will have 200 gr. of pure chocolate to melt. Mix well with a spatula to melt all the chocolate, we also add 30 gr. of margarine at room temperature, which will give a very bright appearance, we let the chocolate temper a bit. We place the cake on a grid and pour the chocolate of a sun.