TORTA SAN VALENTINO Facilissima Sostituisci le Rose in Panna con...

Preheat the oven to 350°F (175°C).

Grease and flour a round cake pan.

In a mixing bowl, cream together butter and sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition.

Stir in vanilla extract and mix until combined.

In a separate bowl, sift together flour, cocoa powder, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with milk, until smooth.

Pour the batter into the prepared cake pan and smooth the top.

Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Meanwhile, melt dark chocolate and heavy cream together in a double boiler until smooth.

Once the cake is cooled, spread the chocolate ganache over the top.

Dust with powdered sugar and garnish with fresh raspberries and mint leaves.

Slice and serve, enjoying the rich flavors and beautiful presentation.

Spice Level:

Allergens