Procedure

1. Mix the water, egg, and oil in the mixer using the paddle attachment for one minute on low speed.
2. Next, we add RichCreme® Chocolate Flavor and continue mixing until it is fully incorporated into the liquids. We scrape down the sides with a rubber spatula and mix at medium speed for 6 minutes.
3. Once the time is up, turn off the mixer and pour 650 grams of the batter into a greased cake pan.
4. To bake, set the oven temperature to 150 °C and bake for 40 minutes. Remove from the pan and let cool.

Procedure and Assembly

1. Cut the bread horizontally into three layers, add the cherry syrup and carajillo liqueur, and lightly moisten each layer.
2. Spread the first layer and add 65 g of double chocolate cream and 50 g of chopped cherries as filling; repeat the process for each layer.
3. Spread the double-chocolate frosting evenly over the cake and arrange the chocolate shavings around the sides, making sure there are no gaps.
4. Place the chocolate eggs on top, and alternate them with cherries still on their stems as a decoration.