Chocolate kuhe
8 servings
100 minutes
Chocolate kuché is a delicate, airy sponge cake with a rich chocolate flavor that captures the hearts of sweet lovers. The origins of this treat trace back to European pastry traditions, where chocolate is valued for its depth of flavor and sophistication. Each layer of sponge is soaked in a soft cream made from condensed milk, butter, and melted chocolate, creating a rich texture and harmony of sweetness. Perfect with a cup of aromatic coffee or tea, it offers comfort and enjoyment in every bite. Its simplicity in preparation makes it accessible even for novice cooks, while its rich taste makes it a favorite dessert at family celebrations and friendly gatherings.
1
To prepare the biscuit dough, beat the eggs into a foam until fluffy, add sugar and vanilla from the packet. Pour milk and vegetable oil into the mixture and stir.
- Chicken egg: 4 pieces
- Sugar: 1.5 glass
- Vanillin: 1 piece
- Milk: 1 glass
- Vegetable oil: 0.7 glass
2
Sift the flour with the baking powder and cocoa powder. Gradually mix into the milk-egg mixture, continuing to beat by hand or with a mixer.
- Wheat flour: 3 glasss
- Baking powder (raising agent): 10 g
- Cocoa powder: 3 tablespoons
3
Grease the mold with oil and pour in the mixture. Bake for an hour at 180 degrees until done.
- Vegetable oil: 0.7 glass
4
Cream: whip softened butter with condensed milk, add melted chocolate of any kind that you like.
- Butter: 180 g
- Condensed milk: 300 g
- Milk chocolate: 100 g
5
Cool the cake and cut it horizontally into 3 or 4 pieces. You will need a sharp long knife or a special tool for cutting cakes.
6
Grease each part with cream and assemble them together, let the cake with condensed milk cream sit to soak.
