INGREDIENT
Cake:
¼ cup vegetable oil
1 cup water
2 pieces eggs
1 package MAYA Decadence Devil’s Food Cake Mix 550g
Natilla Filling:
½ cup condensed milk
1 cup milk
1 piece egg yolk
2 tablespoons MAYA Cornstarch
½ teaspoon vanilla extract
1 tablespoon butter
Chocolate Ganache:
3 cups semi-sweet chocolate bars, chopped
1 ½ cups heavy cream
prepared chocolate panels and ribbonet
PROCEDURE
Preheat oven to 350°F/177°C. Grease and line one 9 x 9 inch square pan. Set aside.
Prepare Cake: In a bowl, combine oil, water, eggs and cake mix. Beat until smooth. Pour onto prepared pan. Bake for 20-25 minutes. Remove from pan and cool. Cut the cake into 3 x 3 square inch. Set aside.
Prepare Natilla Filling: Natilla filling is a Cuban custard with condensed milk. It’s easy to prepare. In a saucepan, combine the first 4 ingredients for your natilla. Cook until thick. Remove from heat. Stir in vanilla and butter. Set aside.
Prepare Ganache: Combine chocolate and cream in a double boiler and cook until chocolate melts and well combine with the cream. Chill then beat until fluffy.
To Assemble: Get one piece of cake and spread natilla on top and sides then arrange chocolate panels around the sides of the cake. Cover the entire box with whipped chocolate ganache and use the remaining ganache and pipe out into small kisses on top of cake. Garnish with gold and silver coated candies in between the kisses then put chocolate ribbons on top to create a gift-box like design. Repeat procedure with the remaining cakes and chocolate panels.
YIELD
Yield: 9 servings
