The hot milk chocolate cake is a type of soft dessert with an intense chocolate flavor.
It owes its softness to the hot milk that is added to the batter during its preparation.
This makes it a very delicious and delicate dessert that can charm both adults and children alike. Whether eaten as is or dipped in a good milk or any other breakfast drink, it reveals all its goodness.
In this recipe, to add an extra touch, I used a spiral-shaped mold and then embellished its appearance, and certainly its taste, with a drizzle of dark chocolate to which I adhered some sprinkles.
Thus, this delightful cake has gained a more festive and cheerful appearance.
If you like my recipes, you can follow me on my FACEBOOK page and on INSTAGRAM
Thank you ❤️😘❤️
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 285.85 (Kcal)
- Carbohydrates 44.94 (g) of which sugars 21.64 (g)
- Proteins 7.58 (g)
- Fat 10.42 (g) of which saturated 6.12 (g)of which unsaturated 3.98 (g)
- Fibers 2.48 (g)
- Sodium 35.40 (mg)
Indicative values for a portion of 80 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
- 2 1/4 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 3/4 cup sugar
- 4 eggs
- 7/8 cup milk
- 1/4 cup butter (or 3 1/2 tbsps of vegetable oil)
- 1 packet vanillin
- 1 packet baking powder
- 1 3/4 oz dark chocolate 50%
- 2 tbsps milk
- to taste butter (a small knob)
- to taste sprinkles
Tools
- 2 Bowls
- 1 Sieve
- Electric Whisks
- 1 Saucepan
- 1 Mold for cake 9.5 inches diam. h 3.5 inches
Steps
First, to prepare the hot milk chocolate cake, grease a baking pan with oil.
In a bowl, sift the flour, cocoa, and baking powder.
In another large bowl, beat the eggs, sugar, and vanillin with electric whisks until they are thick and frothy.
It will take about five minutes.
Place a saucepan over very low heat, containing the milk and the butter in pieces.
Wait for the butter to melt and turn off the heat before it reaches a boil.
Gradually add the flour, cocoa, and baking powder to the egg mixture.
Continue to mix and finally add the milk with the melted butter.
Once you have obtained a homogeneous and not very thick batter, pour it into the pan.
Immediately bake in a preheated static oven at 356°F.
Place the pan on the middle rack.
After thirty minutes, perform the skewer test.
If it comes out of the cake dry, it’s time to remove the dessert from the oven.
Remove the dessert from the mold when warm.
To decorate, when it’s cold, drizzle melted dark chocolate, melted in a bain-marie with milk and a knob of butter, over the surface.
After melting, wait a few minutes for the chocolate to cool to the right consistency so it doesn’t all slide off the surface of the dessert.
Drizzle it over the dessert and finish with colored sprinkles.
The hot milk chocolate cake is now ready.
Storage
This dessert keeps well in a sealed cake container or under a glass dome, at room temperature, for about 4 days.
This dessert keeps well in a sealed cake container or under a glass dome, at room temperature, for about 4 days.
Here’s a selection of products that are definitely useful for making desserts. Many of these I have personally purchased and tested. To view the recommended products click here.
Here’s a selection of products that are definitely useful for making desserts. Many of these I have personally purchased and tested. To view the recommended products click here.
Here’s a selection of products that are definitely useful for making desserts. Many of these I have personally purchased and tested. To view the recommended products click here.
