1 pack of 400 gr Pondan Lapis Surabaya

  12 eggs (8 eggs and 4 egg yolks)

  150 gr margarine

  100 gr butter

  20 gr chocolate paste (inside the pack)

  Chocolate Ganache

  Mint leaves



250 gr melted dark chocolate with 75 gr liquid milk then mix it well.
Whisk margarine and butter at high speed for 15 minutes divided into two parts.
Preheat oven (180°C).
Whisk eggs at high speed for 2 minutes until expands.
Pour Pondan Lapis Surabaya flour for 7-8 minutes until expands. Divide the batter into two parts
The batter could be added with ½ part of a whisk margarine and butter, stirr it well and put in a square baking pan (22 cm).
Put the chocolate paste into ½ remaining batter, mix well with a spatula, add half the remaining part whisk margarine and butter, stirring well with a spatula, pour into a triangular plastic, cut the edge, and pour the batter to the top of white batter.
Bake for 45 minutes. Remove the cake from the pan, cut, pour the chocolate ganache over the cake, decorate with cherry and mint leaves.