This perfect soft cocoa base. This soft cocoa base melts in your mouth! 😋 No butter, no resting times, and zero effort.
It’s the ideal solution for those looking for a tasty and simple alternative to the classic shortcrust pastry. Unlike traditional dough, which requires resting and some manual skill, this recipe is prepared in no time, without the need for cold butter or waiting times.
The result is a pie shell as soft as a cake, with an intense cocoa flavor, which perfectly accommodates any type of filling, from chocolate cream to ricotta, from jam to cream.
Making it is child’s play.
Just mix the ingredients in a bowl, pour the batter into the mold and bake. Its texture, similar to a sponge cake, makes it irresistible at the first bite and will surprise all your guests.
Forget the dry and hard pie crust: with this base you will get a dessert that literally melts in your mouth.
Making the soft pie crust base is really child’s play, especially if you use the “smart mold”. In just a few minutes, your batter will be ready for the oven, and the result is a soft base perfect for any occasion.
This type of mold is the real magic: it has a raised center that, once the cake is turned over, creates a natural cavity ready to be filled.
No more uneven edges or broken shortcrusts!
Once the base is cooked and cooled, you can unleash your creativity.
Fill the very soft shell with whatever you prefer: homemade custard, chocolate spread, or fresh ricotta cream.
Then decorate as you like, and your cake for parties and birthdays will be a guaranteed success!
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 15 Minutes
- Portions: 10
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 210.10 (Kcal)
- Carbohydrates 30.41 (g) of which sugars 0.69 (g)
- Proteins 5.58 (g)
- Fat 15.35 (g) of which saturated 2.69 (g)of which unsaturated 9.82 (g)
- Fibers 1.46 (g)
- Sodium 107.45 (mg)
Indicative values for a portion of 65 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
The Perfect Soft Cocoa Base
- 4 eggs (room temperature)
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup milk (or plant-based beverage room temperature)
- 3/4 cup erythritol (or sugar)
- 1 packet baking powder
- 1/2 cup vegetable oil
- 1 packet vanillin
- 1 pinch salt
- as needed Pan release spray
Tools
- Mold
- Electric Whisks
- Sieve
- Kitchen Scales
- Bowl
Steps
The Perfect Soft Cocoa Base
Prepare the liquid batter: In a large bowl, beat whole eggs with sugar using an electric or manual whisk until you obtain a light and frothy mixture.
Add milk and vegetable oil, continuing to mix.
In another bowl, sift together flour, unsweetened cocoa, baking powder, vanillin, and a pinch of salt. This step is important to avoid lumps in the final batter.
Gradually incorporate the dry mix into the liquid mixture, mixing with the beaters at a lower speed or use a spatula to mix from the bottom up until the batter is smooth and homogeneous.
(Insert the mixer in three steps, little by little).
Do not mix for too long to not compromise the softness.
Butter and flour the mold carefully. Or do as I do and use the release spray.
This step is crucial to prevent the cake from sticking.
A tip: place a small parchment paper disc in the center of the mold. This will make it even easier to detach the base once cooked.
Pour the batter into the mold and distribute it evenly, without worrying too much about leveling it: it will settle itself during baking.
Bake: Preheat the oven to 340°F and bake for about 20-25 minutes. Do the toothpick test to check for doneness: if it comes out clean, the base is ready.
Remove the base from the oven and let it cool completely. Once cool, gently turn it over onto a serving plate.
The central cavity will be perfect for the filling of your choice.
The result is a base as soft as a cake, which melts in your mouth, much softer and moister than a classic shortcrust.
Versatility: the intense cocoa flavor pairs perfectly with any type of filling, from chocolate cream to ricotta, from jam to cream.
Enjoy your meal.
Useful Tips for a Perfect Base
Do not overmix the batter: Once the flour is incorporated, stop mixing. An overworked batter could become gummy and not rise well in the oven.
Pay attention to the oven temperature: For optimal baking, make sure the oven is well heated and preheated. Every oven is different, so keep an eye on the base after the first 15-20 minutes. If you see it darkening too quickly, slightly lower the temperature.
Let it cool completely: Do not rush to fill the base! It is essential that it is completely cool before turning it over and filling it. This way you will avoid it breaking or crumbling.
Experiment with variations: This base is perfect as is, but you can enrich it by adding a teaspoon of vanilla extract or, for an extra touch, some grated orange zest to the batter.
For a “wet” touch: If you love moister desserts, you can brush the base with a bit of milk, fruit juice, or an alcoholic soaking (like rum or alchermes) before filling it.
You can store it at room temperature, covered with a cake dome or in an airtight container, for about 2-3 days. Its texture will remain soft and you can fill it as needed.
If you fill it with creams that do not require refrigeration (e.g., chocolate spread, jam): It is recommended to store it in the refrigerator, especially if the temperatures are high, for a maximum of 2-3 days. To serve it best, I recommend taking it out of the fridge at least 20-30 minutes before, so that the base and cream soften.
If you fill it with milk, cream, or fresh fruit-based creams: Storage is more delicate. It should be kept in the refrigerator and consumed within a maximum of 2 days. Make sure to cover it well with plastic wrap or store it in an airtight container to prevent it from drying out or absorbing odors.
If you liked this recipe, click on many stars, thank you so much.
See you in my group: https://www.facebook.com/groups/488624465780860
or on my page: https://www.facebook.com/gustoamoreefantasie
Return to Home page
