Soft Chocolate Cake
Got leftover Easter eggs? Transform them into a soft and irresistible chocolate cake, ready in just a few steps and perfect for the whole family!
With just a few ingredients and without too much effort, you can prepare a fragrant, soft, and irresistible dessert, ideal for breakfast, afternoon snacks, or to serve with a dollop of cream after dinner.
The best part? You can use any type of chocolate: milk, dark, with hazelnuts… whatever you have in your pantry! A no-waste recipe that brings the whole family together.
Speaking of chocolate, you might be interested in:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 8People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons, Easter Monday
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cups sugar
- 3 eggs
- 7 tbsps vegetable oil
- 1/2 cup semi-skimmed milk
- 7 oz chocolate (Easter eggs)
- 1 packet baking powder
- 1 pinch salt
Tools
- Electric Whisks
- Springform Pans 22 cm
Steps
First, melt the chocolate from the Easter eggs in a double boiler or microwave (carefully). Set it aside and let it cool slightly.
In a bowl, beat the eggs with the sugar until the mixture is light and fluffy. I recommend using electric whisks.
Add the oil, milk, and then the melted (cooled) chocolate, mixing well.
Incorporate the sifted flour with baking powder and salt and continue mixing.
Pour the batter into a buttered and floured pan. For convenience, I use a release spray.
Bake in a static oven at 350°F (180°C) for 35 minutes.
Check the cooking with the classic toothpick test: insert it in the center of the cake and if it comes out dry, it’s ready to be removed from the oven.
Enjoy your snack!
Storage and tips…
Store covered with aluminum foil or under a cake dome.
Consume within 3 days.
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