Grease a detachable mold 26 cm in diameter and sprinkle on it breadcrumbs. Heat oven to 175 degrees. Prepare the chocolate dough according to the instructions in the bag, with margarine, eggs and water.
Pour the dough into the mold, smooth and cook it 45-55 minutes to half-height. Leave the cake to cool and after 2 hours divide it horizontally. Prepare the cream as instructed with the bag mixture, butter and boiling water.
Spread a third of the cream over one layer of the cake and put on top of the other layer. Spread the side and top surface of the cake with the rest of the cream and spread it circularly across the top with a wide knife.
Leave the cake 1 hour in the refrigerator.
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