A dear friend of mine, when she redid this recipe, renamed it “Giusina’s Cloud,” which would be me, how funny.
It is prepared in a moment, this cocoa cake is without oil and butter, inside the batter I used fresh liquid cream which makes this dessert as soft as a cloud.
Very soft and delicious, once tried it will be hard not to make it again. This cocoa dessert will become your favorite. Come with me as we start baking.
Good recipe, Giusi.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
These ingredients are for a Round mold of about 8.5-9.5 inches.
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup fresh liquid cream (Found in the refrigerated section)
- 1/3 cup granulated sugar
- 1 packet baking powder (16 g)
- 3 eggs
Tools
Hand whisk and bowl
Steps
In a bowl, work with the help of a hand whisk or a fork the eggs with the sugar, also add the liquid cream.
Begin to gradually add the cocoa, flour, and sifted baking powder.
The dough will be very thick.
Pour the mixture into the mold.
Bake at 356°F in a preheated static oven for 30-35 minutes, always do the skewer test
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Storage.
The cocoa cake keeps well under a food dome.
