Chocolate cream cake

Name: Chocolate cream cake - Sonia J.
Ingredients: 6 tablespoons flour; 7 eggs; 6 tablespoons sugar; 1 packet vanilla sugar; 1; 2 teaspoons baking powder; 1 packet chocolate cream; 300 ml milk; 50 ml sweetened whipped cream; chocolate glaze

Dessert - Chocolate cream cake by Sonia J. - Recipia

I have made the chocolate cream ole cake several times, especially when I want something quick with readily available ingredients. It may not be the most visually appealing cake, but its moist texture and the combination with chocolate cream make it disappear quickly from the table. Everything mixes quite simply, and the result is a suitable dessert for guests or an afternoon snack. Quick Info Total time: about 1 hour and 30 minutes (including cooling) Preparation time: 20 minutes Baking time: 40 minutes Servings: 10-12 slices Difficulty: easy Recipe type: chocolate cream cake, suitable for dessert or breakfast Ingredients 6 tablespoons flour 7 eggs 6 tablespoons sugar 1 packet vanilla sugar 1-2 packets baking powder (to taste) 1 packet chocolate cream ole 300 ml milk 50 ml sweetened liquid cream chocolate glaze (for the glaze, cold water, about 4 tablespoons) Preparation method 1. Preheat the oven to medium temperature (about 180°C). 2. Line a loaf pan with baking paper. You can use a standard loaf pan; it doesn’t need to be very deep. 3. Separate the egg yolks from the egg whites. Whip the egg whites until stiff peaks form. For quick results, ensure there is no trace of yolk in the egg whites. 4. Beat the yolks well with the sugar and vanilla sugar until you get a lighter, more homogeneous paste. 5. Mix the flour with the baking powder (I use one packet, but if you want a fluffier cake, you can add two). 6. Incorporate the flour and baking powder mixture into the yolks, then gradually add this mixture over the whipped egg whites. Gently fold with a spatula from the bottom up, so you don’t deflate the egg whites. Don’t mix too much. 7. Pour everything into the prepared pan. Level the mixture. 8. For the cream: mix the packet of chocolate cream ole with 300 ml of milk and 50 ml of sweetened liquid cream. Whip until the cream thickens. Pour the cream over the batter in the pan. 9. Place the pan in the oven on the middle rack for about 40 minutes at medium heat. Check at the end with a toothpick: if it comes out clean, it’s done. Since it has cream, the top layer will remain slightly moist. 10. After removing the cake from the oven, let it cool for about 30 minutes. 11. For the glaze: mix the chocolate glaze with 4 tablespoons of cold water until well combined and you achieve a suitable pouring consistency. 12. When the cake has cooled a bit, pour the glaze on top. Smooth it out if necessary. 13. Let the cake cool for at least 30 minutes before slicing. It slices more easily when completely cooled. Why I make the recipe often It helps me that I don’t have to use complicated ingredients. It’s a dessert that is made quickly and doesn’t require elaborate decorations or complicated steps. The intense chocolate flavor and soft texture make it suitable for any occasion, even if the appearance isn’t perfect. Tips and variations Tips - If you want a taller cake, you can use a slightly smaller pan. - The egg whites need to be whipped well; otherwise, the cake won’t be airy. - Don’t mix too vigorously at the end, so the mixture doesn’t deflate. Substitutions - Baking powder: you can use just one packet if you don’t want it to rise too much. - Liquid cream: if you don’t have it, just milk will work, but the texture of the cream will be slightly different. - Glaze: if you don’t have a packet of glaze, you can melt a bit of chocolate with a little water, but the result will be denser. Variations - You can add some pieces of nuts or hazelnuts between the layers of cake and cream. - For a more intense flavor, you can use dark chocolate-flavored cream ole. - It can also be made with other flavors of instant cream if you don’t want just chocolate. Serving ideas - It cuts most easily after being chilled. - It goes well with coffee or milk, at breakfast or as a dessert after a meal. - For presentation, you can sprinkle some cocoa powder or chocolate chips on top if you want something extra. Frequently asked questions 1. Can I use a different type of cream than chocolate ole? Yes, any instant cream will work, although the texture and taste will change. 2. Why does the cream sink to the bottom during baking? It depends on how dense the cake mixture is and how liquid the cream is. If you want it to stay layered, gently pour the cream on top without mixing it into the batter. 3. How do I know when the cake is done when using cream? Check the batter part with a toothpick, not the cream part. The cream part will remain softer. 4. What kind of pan should be used? A regular loaf pan, not too wide. With baking paper on the bottom and sides. 5. Can I skip the glaze? Yes, if you want it less sweet or have another preference. However, the glaze gives a more finished appearance. Nutritional values Estimate for one slice (out of 12): approximately 210-250 kcal, 5-6 g protein, 8-10 g fat, 30-34 g carbohydrates. It depends a lot on the type of cream and glaze used. It is not a diet cake, but it fits into moderate-calorie homemade desserts. Storage and reheating The chocolate cream ole cake is best stored in the fridge, covered, for 2-3 days. I do not recommend reheating. It is served cold or at room temperature. If it stays longer, the texture will become denser, but the taste does not suffer in the first few days.

Chocolate cream cake

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