Nectarine and chocolate cake

Name: Nectarine and chocolate cake - Georgeta P.
Ingredients: Base: 3 eggs; 3 tablespoons of oil; 6 tablespoons of sugar; 8 tablespoons of flour; 1 teaspoon of baking powder; 3 nectarines; 1 vanilla yogurt (120 g); 100 g of dark chocolate; 50 g of butter.

Dessert - Nectarine and chocolate cake by Georgeta P. - Recipia

The nectarine and chocolate cake is a simple dessert with a soft base, pieces of fruit in the middle, and a layer of dark chocolate on top. It is prepared without complicated techniques, and the batter is mixed directly in a single bowl. The nectarines are placed between two layers of batter, so they remain distributed throughout the cake, not just on the surface. Quick Info Total time: the complete time is not specified; cooling time before decorating and cutting must be included Preparation time: not specified Baking time: 20 minutes Oven temperature: 180°C Servings: the number depends on the size of the cut squares Difficulty: easy Recipe type: fruit cake, suitable for homemade dessert Ingredients For the base 3 eggs 3 tablespoons oil 6 tablespoons sugar 8 tablespoons flour 1 teaspoon baking powder 3 nectarines 1 vanilla yogurt, approximately 120 g For decoration 100 g dark chocolate 50 g butter Optional Powdered sugar, for finishing Preparation method 1. Preparing the nectarines Wash the nectarines, peel them, and cut them into small pieces. It is important that the pieces are not too large, so the fruit distributes more easily in the inner layer and the cake can be cut into squares without falling apart too much. 2. Mixing the eggs Place the eggs in a bowl and add the sugar and oil. Beat them until the mixture becomes frothy. A complicated mixture is not necessary; it is enough for the sugar to be well incorporated, and the mixture to gain a little volume. 3. Adding yogurt and dry ingredients Incorporate the vanilla yogurt, then add the flour and baking powder. Mix well with a whisk, from the bottom up, until you obtain a homogeneous mixture. No dry flour portions should remain in the batter. 4. Preparing the baking tray Use a square baking tray. Grease it with butter and sprinkle flour or line it with parchment paper. Both options are suitable; the parchment paper helps to remove the cake more easily after cooling. 5. Forming the layers Pour half of the batter into the tray and spread it as evenly as possible. Place the pieces of nectarine on top, forming a fruit layer. Cover everything with the remaining batter and gently level the surface. 6. Baking Place the tray in the oven and bake the cake for 20 minutes at 180°C. After baking, let it cool before cutting. Cooling is also necessary for decorating, as the chocolate must be poured over a cake that is no longer hot. 7. Preparing the chocolate Place a pot of water on the heat. Above it, place a bowl with the dark chocolate and butter. Melt them in a double boiler, stirring until you obtain a homogeneous mixture. After the chocolate and butter have melted, let the mixture cool. 8. Decorating When the cake has cooled, cut it into squares. You can pour the melted and cooled chocolate over each piece or over the entire cake. For a simple finish, the cake can also be dusted with powdered sugar. Why I make this recipe often I love this cake because it is quick to make and uses common ingredients. The batter is prepared without complicated steps, and the fruit provides enough soft pieces inside without needing a separate cream. The dark chocolate balances the sweetness of the base and the fruit, but the decoration can be omitted if a simpler version is desired. It is also an easy recipe to portion. After cooling, it is cut into squares and can be served directly, without being assembled or elaborately decorated. Tips Cut the nectarines into small pieces and as uniform in size as possible. This way, they spread more evenly in the middle layer. Mix the flour and baking powder enough to eliminate lumps, but there is no need to insist once the batter has become homogeneous. Let the cake cool before cutting. If it is cut while still warm, the base and fruit may come apart more easily. The chocolate and butter are melted together in a double boiler. After melting, the mixture should be allowed to cool slightly before being poured over the cake. Substitutions The yogurt used in the recipe is vanilla-flavored, in an amount of approximately 120 g. The recipe source does not specify an exact alternative, so to maintain the taste and texture, it is preferable to use the indicated yogurt. For decoration, the dark chocolate can be kept exactly in the mentioned quantity. Powdered sugar is optional and can be used instead of the chocolate decoration just for a simple finish. Variations The basic recipe is with nectarines and chocolate. The fruit can be cut larger or smaller, depending on the desired texture, but it is recommended to remain in pieces so that the fruit layer is easy to distribute. You can use only chocolate on top or only powdered sugar. Additionally, the cake can be left without any decoration if you want to keep the taste of the base and nectarines more pronounced. Serving ideas Cut the cake into squares after it has completely cooled. It can be served plain, with chocolate spread on top, or dusted with sugar. For a neater appearance, the chocolate can be placed over the entire cake before portioning, then cut into squares after the top layer has cooled. Frequently asked questions Can I use nectarines with skin? In the original recipe, the nectarines are peeled before being cut. To follow the recipe steps, use peeled fruit cut into small pieces. How long does the cake bake? The cake bakes for 20 minutes at 180°C. A longer time is not indicated in the basic recipe, so after baking, it must be left to cool before cutting and decorating. When should the chocolate be put over the cake? The chocolate and butter are melted in a double boiler and allowed to cool. The decoration is only placed after the baked cake has cooled. Can I skip the chocolate? Yes. The recipe mentions that the cake can be dusted with sugar, and the chocolate decoration is separate from the batter preparation. It can also be served plain or just with powdered sugar. What shape is the cake baked in? A square tray is used, greased with butter and sprinkled with flour or lined with parchment paper. The exact size of the tray is not specified, so a specific size cannot be indicated without altering the recipe information. Nutritional values The values below are estimates for the entire cake, as the size of the tray, the number of servings, and the nutritional values of the yogurt or chocolate used are not specified. For the whole cake, the estimate is approximately 2,300-2,500 kcal. Protein: approximately 40-50 g Carbohydrates: approximately 270-300 g Fats: approximately 115-130 g If the cake is cut into 12 squares, one piece would have approximately 190-210 kcal, with about 3-4 g of protein, 22-25 g of carbohydrates, and 10-11 g of fats. These values may change depending on the type of chocolate, yogurt, and portion sizes. Powdered sugar, if used, is not included in the above estimate. Storage and reheating Store the cake in a covered container after it has completely cooled. It is better to keep it refrigerated, especially after adding the chocolate and butter decoration. Before serving, it can be left out for a while at room temperature so that the chocolate layer is not too hard. Reheating is not necessary and is not recommended, as it may make the base too soft and melt the chocolate decoration. It is served cold or after sitting for a while at room temperature.

Nectarine and chocolate cake

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