Two-tone cocoa loaf cake in a multicooker

Name: Two-tone cocoa loaf cake in a multicooker
Ingredients: 4 medium eggs; 1/8 teaspoon salt; 200 g granulated sugar; 1 sachet (8 g) vanilla sugar; 1 teaspoon grated lemon zest; 250 g margarine; 250 ml milk; 320 g white wheat flour; 1 sachet (10 g) baking powder; 30 g cocoa powder; 15 g powdered sugar

Dessert - Two-tone cocoa loaf cake in a multicooker by Suzana A. - Recipia

This two-tone cocoa loaf cake is baked in a multicooker from a plain batter and a cocoa batter, and the crumb comes out slightly moist and less fluffy. I started out thinking of the flames on Diacontei's loaf cake and ended up with two colors; I make sure the sugar dissolves completely when I beat the eggs. Prep: 20 minutes. Cook: 65 minutes. Rest: 30 minutes. Total time: 115 minutes. Serves: 8. Approximately 535 kcal and 9 g protein per serving.

Ingredients

4 medium eggs
1/8 teaspoon salt
200 g granulated sugar
1 sachet (8 g) vanilla sugar
1 teaspoon grated lemon zest
250 g margarine
250 ml milk
320 g white wheat flour
1 sachet (10 g) baking powder
30 g cocoa powder
15 g powdered sugar

Preparation

1. Beat the eggs with the salt, granulated sugar and vanilla sugar until the sugar dissolves. Stir in the grated lemon zest. 2. Gradually pour in 240 g melted margarine, then the milk, stirring gently. 3. Mix the flour with the baking powder and add it to the wet mixture. Stir until smooth without beating the batter too much. 4. Divide the batter into two roughly equal portions. Stir the cocoa powder into one portion until the batter is an even color. 5. Grease the bottom of the multicooker bowl with the remaining 10 g margarine. Alternate spoonfuls of the two batters, using a small ladle. 6. Close the lid, select the BAKE program at 160°C and set it for 45 minutes. When the program ends, set it for 20 more minutes at the same temperature; the loaf cake is done when a toothpick comes out without any raw batter on it. 7. Turn off the appliance and unplug it. Leave the loaf cake to cool in the bowl for 30 minutes, then turn it out onto a plate and dust it with powdered sugar.

Notes

Serve a slice with black tea, which lets the cocoa flavor take center stage. Keep the loaf cake covered in the refrigerator for up to 3 days and let a slice sit at room temperature for a little while before eating it. You can replace the margarine with 250 g melted butter for a more pronounced buttery flavor. The loaf cake contains gluten, eggs and milk. Choose unsweetened cocoa, since sweetened cocoa changes the balance of sweetness and dulls the cocoa flavor. Grate only the yellow part of the lemon peel, and grate it finely so it disperses evenly through the batter. In a multicooker, the top stays paler than the base even when the crumb is cooked through. Thick slices are easier to lift, and the moist crumb looks lovely when cut. Let it cool completely before slicing so it doesn’t get compressed by the knife.