lunedì 8 luglio 2013

Never fail cake with chocolate's drops

Never fail cake with chocolate's drops -
Spongy cake with chocolate chips
( This recipe was revisited by Nuxia )

This delicious recipe is an American pie and was revisited by me. It's a delicious cake is simple, but especially soft and without the use of chemical yeast, neither of butter. The original recipe requires the use of raisins in the dough but I prefer the chocolate chips, resulting in a remarkable result. In addition you can also use white chocolate chips. I assure you it is really good!


5 egg yolks
5 egg whites
1 and 1/2 cup sugar
1/4 teaspoon salt (a pinch)
1 teaspoon vanilla extract or a teaspoon of vanilla powder
1/2 cup warm water
1 and 1/2 cup flour 00
1 cup semisweet chocolate chips or white

A mold in the crown of 25 cm in diameter (10 Inch )

Preheat oven to 190 ° C (375 ° F)

In a bowl fitted with a mixer or a planet, the egg yolks and sugar. Always add the salt with the mixer on the vanilla and warm water. Fit again until the dough is puffy. Turn off and slowly add the flour and mix without removing the dough. Turn on the mixer and mix again until the dough is puffy and fluffy. Whip the egg whites until stiff. Add hand, previous to the mixture, with movements of the spoon from the top down without disassembling the dough. Add the chocolate chips. Pour the batter into the greased and floured mold. Bake bake for 15 minutes. Then lower the oven temperature to 180 ° C (350 ° F) for 30 minutes. Remove from oven and serve dusted with icing sugar.
Recipe of 17/06/2013

Susgestions of Nuxia:

If you do not have the American dispensers for cups, use a dispenser 125 ml which will act as a 1/2 cup American and measured the ingredients as indicated in the recipe.

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