Chocolate Cake with Chocolate Syrup

This recipe for chocolate cake with chocolate syrup is a delight ... Try it.

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Chocolate Cake with Chocolate Syrup

Site Author's Comment

Chocolate cake recipe with chocolate syrup: This cake is very yummy. This recipe has difficulty level 5. It means that it is a chocolate cake with easy chocolate syrup. Just doing to know ...

Ingredients - BOLO

1. 2.5 (xicara) refined sugar

2. 3 (tablespoon) unsalted margarine

3. 2 eggs

4. 1 (cup) milk

5. 6 (tablespoon) chocolate powder

6. 2 (xyzara) wheat flour

7. 1 (tablespoon) baking powder

Ingredients - CALDA

1. 2 (xyzara) water

2. 1 (xicara) refined sugar

3. 6 (tablespoon) chocolate powder

How to prepare the cake

1. Beat the snow white and reserve

2. Beat margarine, sugar and egg yolks

3. Add the flour and chocolate alternating with the milk

4. Add the baking powder

5. Lastly, add snow white

How to prepare the syrup

1. Boil the ingredients of the syrup

2. Let it blanch. Be careful as it can overflow

3. Place the dough in the

4. Use form of pudding greased just with margarine

5. Level the surface

6. Throw the hot chocolate sauce over the raw batter

7. Preheat oven to 150 degrees for 30 minutes

8. The syrup will be in the background. On top, it will dry as a regular cake

9. Unscrew with a knife in a cake dish that holds the syrup

10. Wet the cake with the syrup itself

11. Sprinkle granulated chocolate or decorate with chocolate sprinkles

Tips

Prepare before starting the recipe

Preheated oven: The oven must be turned on before starting the recipe. & Nbsp; Temperature of 180 degrees. For those forgotten, at least 10 minutes before.

Separate all ingredients in the correct measure before starting the recipe. The dough can not stand still, otherwise you will lose air incorporated into the dough.

Sift flour and chocolate powder and sugar before starting the dough.

Boil the milk before starting the recipe and let it cool before using in bulk.

Tips to follow during the preparation

Normally, just put straight egg yolks, sugar and margarine for 7 minutes in an ordinary mixer arrives at the desired point which is when the dough reaches double the size and becomes whitish. If you are using a planetary mixer. The result can be obtained in just 5 minutes.

As an alternative, you can make this part of the recipe in a professional way: put in a smaller saucepan, sugar and with the spoon (wire spoon) or with a wooden spoon mix. Take the water bath and stir well so the eggs do not cook. The result will be a very liquid syrup since sugar should melt along with the eggs. Place this syrup in the mixer (preferably planetary) along with margarine at full speed for 10 to 15 minutes until it is twice the size and whitish.

To make the water bath, place the requested ingredients in a saucepan. In a baking dish, place cold water. Bring to a low heat. Always stir with a wooden spoon. Do not let the water boil or sneeze into the pan. When the water begins to form balls, turn off the fire and continue the water bath. If necessary, turn the low heat back on after a few minutes, always taking care that the water does not boil until the ingredients in the pan reach the required consistency.

In both ways, the important thing is to hit enough to incorporate air to the mass.

You can prepare this dough in two different ways: the flour with or without the yeast. The mass treatment, however, is completely different. If the flour has yeast or you prefer to mix the yeast with the flour, the flour can not pass through the mixer. When mixing the flour and chocolate powder to the dough, use the wooden spoon or the spoon (wire spoon) or the spatula removed from the mixer (that simulates a dish) and gently stir the dough adding flour and chocolate powder gradually, alternating with milk. Do not stir too much to lose air incorporated in the dough. If you use the flour without the yeast, put flour and chocolate powder straight into the mixer, but they should be gradually added and alternated with milk. When placing the flour, note that the flour is usually on the edge of the bowl. Take care to remove the flour from the edge of the bowl, always stirring from the bottom up.

To & nbsp; In the case of yeast separated from the flour, always add the yeast to the hand gently with a wooden spoon, washer (spoon of wire) or with the spatula removed from the mixer (that simulates the food). Do not stir too much to lose air incorporated in the dough.

Always put snow white after yeast. Do not put it at once. Add gradually with a wooden spoon or a spoon (wire spoon) or with the spatula removed from the mixer (simulates the food)

The cake made with clear snow placed at the end is very aerated and fluffy, which causes it to break easily. If the recipe does not ask for the contrary, de-form only after cooling.

After preparation

Oven time varies from oven to oven. & Nbsp; The safest method to not miss the point is the little bit test after that moment. put a toothpick or the back of the match stick (side without the match head) inside the cake dough. Do not use a fork or knife to avoid making a big mark on the cake. Begin the test 5 minutes before the recommended time for the cake or, when there is not, when the cake turns brown and begins to smell. Do not take the test with the dough, otherwise the cake will wither. If the cake is golden on the outside and the toothpick comes out wet, that is, the cake is raw inside, lower the temperature of the oven and leave some more. Do not lower it too much because the cake would have to stay in the oven for a long time and dry. Anyway, & nbsp; do not leave the cake too long in the oven to not burn. & nbsp; Test the sides and middle of the cake.