The cake cooked in a pan was born from the fact that my oven wasn’t working very well anymore, and since it happened in the summer, I took the opportunity to prepare more dishes without using the oven.
It’s a dessert I often make in the summer, and you can use either a double-bottomed pan, covering it with a lid, or use a double pan, as I did in this last picture. The important thing is to keep the flame low.
I thought one could do without the oven, but to make a cake without an oven… who knows?!? … I was doubtful, but the result was excellent.
However, trying didn’t cost anything, so I got to work, and I must say it cooked well and rose nicely, whereas I thought it would stay flat, even though there was certainly leavening.
So if you don’t want to turn on the oven or your oven doesn’t work as well as it used to, I recommend this really valid solution.
If you make any of my recipes, send me the photos, and I will publish them on my page with your name.
So get to work and try my cake cooked in a pan!
About 400 Kcal per person
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 3 medium eggs
- 1 cup cup sugar
- 2/3 cup cup plain yogurt
- 1 2/3 cups cup all-purpose flour
- 2 packets vanillin
- 1 packet baking powder
- 3 1/3 tbsps tbsp sunflower oil
- 1/2 cup cup dark chocolate chips
Preparation of the Cake Cooked in a Pan
Take the cake mixer, beat the eggs with the sugar until they are light and fluffy.
Add the warm milk, vanilla, and sunflower oil while continuing to mix at low speed, then slowly add the flour, baking powder, and mix until you get a homogeneous mixture.
Finally, add the chocolate chips and mix well.
Take a 9 1/2-inch non-stick pan and grease it well, pour in the obtained mixture, close it with the lid, and cook over low heat for about 40 minutes.
