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Prepare dry ingredients. Sift the flour together with the baking powder.
In a bowl, rub the butter with the sugar until creamy. Add the eggs one at a time and mix them until well incorporated, then add the flour.
Divide the composition in two, and spread the first dough in a 22 x 30 cm tray. In the remaining dough, add cocoa and 2-3 more tablespoons of milk, to have the same consistency as the first half. Spread it in the pan over the white dough.
The blackberries, after draining well of the syrup, distribute them evenly in the tray over the brown dough, pressing lightly. Put the tray in the preheated oven at 170 ° C for 30 minutes.
For the cream, heat the milk, then mix with the sugar and pudding powder previously dissolved. Leave it on the fire until it thickens, then let it cool, stirring so that it does not crust. Mix the butter and incorporate the pudding, mixing well.
Place the resulting cream over the cooled countertop and refrigerate to harden.
With a poche, decorate with melted chocolate in 3 tablespoons of milk. Then slice the cake and serve.