Cold chocolate sponge cake: the tasty dessert ready in no time
published on 14 June, 2021 at 13:08
Ingredients:
2 eggs
50 g sugar
160 g milk
50 g sunflower oil
2 tablespoons of unsweetened cocoa
250 g flour 00
10 g yeast
White coffee yogurt cream:
500 ml milk
3 tablespoons of sugar
3 tablespoons of cornstarch
1 tablespoon of butter
alchermes liqueur
125 g coffee yogurt
Chocolate cream to cover:
300 ml milk
3 tablespoons of sugar
2 tablespoons of cornstarch
3 tablespoons of cocoa
1 teaspoon of butter
Directions:
1. Base: mix the eggs with the sugar, then add milk, oil, cocoa, flour and yeast. Pour the mixture into a rectangular pan and bake at 356°F/180° for 25 minutes.
2. White cream: heat the milk with sugar, starch and butter.
Pierce the cake and wet it with the liqueur. Add the coffee yogurt to the cream and cover the cake.
3. Chocolate cream: heat the milk with sugar, starch, cocoa and butter. Cover the cake.
4. Leave in the fridge for 3/4 hours before serving.
Credit: Ricette in relax
https://www.youtube.com/watch?v=IU3qtBP5k84&ab_channel=RicetteinRelaxRicetteinRelax
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