Summer recipe and zero hassle, the cocoa cake in a pan is really made in a few minutes!

Don’t believe it? I didn’t either, in fact, I made it in the small pan with just one egg and very few other ingredients… those we always have in the pantry.

And instead, I changed my mind because it remains soft for several days, allows us not to turn on the oven, and can be made in many variations.

In the past, I had already tried to make the steam cake, on the gas, a really valid recipe, where, however, you use to place a mold inside a pot or pan containing water… here, instead, thanks to the heat diffuser, you can cook the dessert directly in the pan.

Mine was a bit low on the edges, also because I used only one egg, but I assure you the taste is really good!

And then, why not? We don’t turn on the oven… and that’s a nice achievement when it’s hot!

The inspiration recipe is always from Natalia Cattelani, the queen of pan cooking… then I did it my way…

Read the very easy recipe and jump into this new experimentation; just follow the suggestions and you will see it will be very simple to bake the cocoa cake in a pan.

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cocoa cake in a pan

Difficulty: Very Easy
Cost: Very Cheap
Preparation time: 5 Minutes
Cooking methods: Stovetop
Cuisine: Creative
Seasonality: All Seasons, Spring, Summer

64.49 Kcal

calories per serving

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Energy 64.49 (Kcal)
Carbohydrates 10.07 (g) of which sugars 5.23 (g)
Proteins 1.33 (g)
Fat 2.40 (g) of which saturated 0.56 (g)of which unsaturated 1.48 (g)
Fibers 0.52 (g)
Sodium 6.71 (mg)

Indicative values for a portion of 1 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

Having used a small pan about 8.5 inches in diameter, the doses are balanced. But with the calculator, you can increase

1 egg
1/2 cup type 1 flour
2 tbsps unsweetened cocoa powder
1 tbsp sliced almonds
1 tsp baking powder
1/4 cup sugar
4/5 oz rice oil (or whichever you prefer)
0.95 oz oat milk (or cow's milk/other beverage)

Tools

1 Pan

Steps

Beat the egg with the sugar using an electric mixer, then add the oil and the pre-sifted powders.
– Sift the baking powder into the bowl and then slowly pour in the vegetable beverage/milk.
– Place the heat diffuser on the small burner, line the pan with parchment paper, pour in the cocoa mixture, and decorate the surface with sliced almonds.
– Cover with a lid and let it cook over low heat for about 15 minutes, then remove the lid and flip the cake (as with an omelet). Cover and cook for another 5 minutes.
– Let the cocoa cake in a pan cool on a wire rack for cakes and then, if desired, lightly dust the surface with powdered sugar