Chocolate pudding cake with Nesquik

Name: Chocolate pudding cake with Nesquik - Xenia L.
Ingredients: Base: 4 eggs 1/2 cup of sugar 2 tablespoons of Nesquik 10 tablespoons of flour 1 baking powder Cream: 8 tablespoons of sugar 800 ml of milk 100 g of margarine 2 packs of chocolate pudding Decoration:

Dessert - Chocolate pudding cake with Nesquik by Xenia L. - Recipia

I've made this cake several times, especially when I need something quick with a chocolate flavor and a fluffy texture. Most of the time, I use a classic baking tray and don't bother with special molds. It uses a lot of milk, and if you have Nesquik on hand, this is definitely the right recipe. The base is simple, like a sponge cake, and the pudding cream turns out thick. The coconut and candy on top give it a festive look, but they don't change the basic flavor. Quick Info Total time: about 1 hour and 30 minutes (including cooling) Preparation time: 25-30 minutes Baking time: 25 minutes Servings: 12-14, depending on how you cut it Difficulty: easy to medium (the base is simple, but the cream requires attention) Recipe type: homemade dessert, great for weekends or holidays Ingredients Base: 4 eggs 1/2 cup sugar 2 tablespoons Nesquik 10 tablespoons flour 1 packet baking powder Cream: 8 tablespoons sugar 800 ml milk 100 g margarine 2 packets chocolate pudding (powder) For decoration: 50 g coconut Candies (for decoration, optional) Preparation method 1. Start with the base. Separate the eggs. Whip the egg whites until stiff with the sugar, until the sugar is no longer felt and the foam stands on the whisk or mixer. Gradually add the yolks, then the Nesquik. Mix well. 2. In a separate bowl, mix the flour with the baking powder. Gradually incorporate it into the egg mixture. I add the flour with wide movements to avoid deflating the foam. 3. Prepare a classic baking tray, grease it with butter, and sprinkle flour on the bottom and edges. Pour in the batter and level it. 4. Place the tray in a preheated oven at medium temperature (180°C if you have an electric oven). Bake for about 25 minutes. The base is done when it passes the toothpick test. 5. Remove the base and let it cool completely. Meanwhile, prepare the cream. 6. For the cream, mix the pudding powder with a few tablespoons of cold milk, just enough to get a smooth paste. Heat the remaining milk in a saucepan, add the margarine and sugar. When it starts to boil, pour the pudding paste in a thin stream while continuously stirring. 7. Cook over medium heat, stirring constantly until the cream thickens. Remove from heat and let it cool. The cream must be completely cold before assembly, so it doesn't soften the base. 8. When the base is completely cool, cut it in half horizontally. Spread the cooled pudding cream evenly on the first half, then place the other half of the base on top. 9. Finally, sprinkle coconut over the cake. If you feel like it, add some colorful candies. Refrigerate for at least an hour before serving. Why I make this recipe often I love it because there are no complicated steps and the ingredients are easy to find. It's a suitable dessert for busy days when you want something easy to cut and share. The base holds up well, doesn't dry out quickly, and the pudding cream is always a safe bet in terms of flavor. Tips and variations Tips For the base, use room temperature eggs; they whip better and the foam is more stable. Cut the base only when it has completely cooled to avoid crumbling. The pudding cream should be thick at the end; otherwise, it risks spilling during assembly. Substitutions The margarine in the cream can be replaced with butter (same weight) if you want a more intense flavor. Nesquik can be substituted with any other instant cocoa, but the cake will taste different (Nesquik is sweeter). Use whole milk for the cream, not skimmed, for better texture. Variations You can add a thin layer of jam between the base and the cream if you want something a bit tangy. You can use grated chocolate on top instead of coconut. If you prefer, the candies can be omitted or replaced with almond flakes. Serving ideas Cut the cake into small squares for events or into larger slices for dessert at home. It's good cold, straight from the fridge. I don't recommend serving it warm. It pairs well with coffee or plain milk. Frequently asked questions 1. Can I use butter instead of margarine in the cream? Yes, you can use butter with the same weight (100 g). The cream will have a finer taste. 2. Can I bake the base in a round pan? Yes, if it's not too small. Baking time may vary, so check with a toothpick. 3. What can I use if I don't have Nesquik? You can use any instant cocoa, but adjust the sugar if it's not as sweet. 4. Do I have to use candies? No. They are just for decoration and do not affect the basic recipe. 5. How do I cut the base without it breaking? Use a long, sharp knife or kitchen string. Let the base cool completely. Nutritional values Estimate for one serving (out of 12): Approximately 280-320 kcal Carbohydrates: 40-45 g Protein: 5-6 g Fat: 10-12 g Values may vary depending on ingredients (margarine, butter, type of milk, and sugar). It's a dessert with a moderate calorie content and some fat from the cream and eggs. Storage and reheating The cake keeps well in the fridge for 2-3 days, in a covered container or wrapped in foil. I do not recommend reheating; it should be consumed cold. If the cream is well-set and the base is not too thin, it shouldn't soften too quickly. I haven't kept it for more than 3 days, but usually, it doesn't last that long.

Chocolate pudding cake with Nesquik

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