Chocolate milk slices

<strong>Preparation: </strong>

For syrup:

• In a pot add the water, the sugar, and transfer over medium heat.
• Let it come to a boil until the sugar melts.
• Remove and set aside to cool well.

For the cake layer:

• Preheat the oven to 180ο C (350ο F) mounted on the fan.
• Carefully separate the eggs.
• Add egg whites, salt to the mixer bowl and beat with a mixing attachment at high speed, 1-2 minutes, until it is meringue.
• Reduce the speed of the mixer and add the egg yolks one by one.
• Add sugar, flour, cocoa powder, baking powder to the bowl and stir.
• Remove the bowl from the mixer and add the dry ingredients, after sifting. Gently fold with a serving spoon so that the volume of the mixture does not decrease.
• Oil a 36 × 28 cm baking tray, line it with parchment paper and add all the cake batter inside.
• Bake for 20 minutes. Let cool well.

For the filling:

• Add the gelatin into a bowl with cold water and let it soften for XNUMX-XNUMX minutes.
• In a mixer’s bowl add the heavy cream, the icing sugar, and beat with the whisk attachment at high speed, for XNUMX-XNUMX minutes, until it becomes an airy whipped cream.
• Add the mascarpone, the vanilla, and beat until the ingredients are homogenized.
• Microwave the honey at XNUMX Watt for XNUMX seconds. Add the gelatin well-drained, and stir until it melts. If the honey is not warm enough, microwave it again for a few seconds.
• Transfer the honey to the mixer’s bowl and beat at high speed for XNUMX minute, until the ingredients are homogenized.

For assembling:

• Cut the cake lengthwise in half, using a serrated knife.
• Spread the syrup over the cake layers, using a pastry brush. Cover one of the cake layers with the cream and cover with the second cake layer.
• Transfer to a baking pan and put them in the freezer for XNUMX hours wrapped in plastic wrap to chill well.
• Cut into bars and dip them into the melted chocolate. Set them on parchment paper until stabilized.
• Decorate with the white chocolate and serve.