Delicate chocolate cake
6 servings
60 minutes
The delicate chocolate pastry is a true embodiment of sweet pleasure from Italian cuisine. This dessert features a fluffy sponge soaked in rich chocolate sauce and sprinkled with coconut flakes, creating a harmony of textures—softness inside and light crispness outside. Its flavor is rich, deep, with a hint of vanilla that enhances the chocolate sweetness. Italians cherish such desserts for their coziness and ability to bring moments of joy with family. It pairs perfectly with a cup of aromatic coffee or as a gentle treat for tea time. Each portion of this pastry melts in your mouth, leaving a pleasant aftertaste that you want to experience again.
1
Beat eggs with 300 g of sugar and vanillin until frothy, add 250 g of milk, butter, flour, and baking powder. Pour the batter into a large deep baking tray and bake for 30 minutes at 175 degrees.
- Chicken egg: 6 pieces
- Sugar: 550 g
- Vanillin: 2 tablespoons
- Milk: 750 ml
- Vegetable oil: 200 ml
- Wheat flour: 500 g
- Baking powder: 1 tablespoon
2
Boil 0.5 liters of milk with 250 grams of sugar, 4 tablespoons of cocoa, and 200 grams of chocolate (chocolate bars). Bring the sauce to a boil and cool it to a warm state - it will be liquid, don't be scared and don't think it didn't work! That's how it's supposed to be!
- Milk: 750 ml
- Sugar: 550 g
- Cocoa: 4 tablespoons
- Chocolate: 200 g
3
Cool the baked biscuit, cut it into squares of any size - I have both large and small. You can cut circles with a glass, or triangles... whatever you prefer. Take each square, dip it in chocolate syrup for a couple of seconds, then take it out and roll it in coconut flakes. The longer you hold the biscuit in chocolate, the more chocolate it will absorb. I didn't hold it long, about 15 seconds, not longer. But if you hold it longer, it will become a chocolate dessert.
- Chocolate: 200 g