Wet chocolate cake made in a blender, Divino

If you learn how to make this chocolate cake, in addition to being a hit at home or wherever you serve it, you’ll want to make it as often as you can.

WET CHOCOLATE CAKE

Preparation time: 50 minutes Performance: 12 servings

INGREDIENTS

• 1 cup of slightly warm whole milk
• 1 tablespoon vanilla essence
• 1 cup of cocoa powder 50% cocoa
• 2 cups unbleached traditional wheat flour
• 1 tablespoon chemical baking powder
• 3 eggs
• 2 cups of granulated sugar
• 4 tablespoons melted butter/margarine

The way to prepare this recipe is very simple, I am sure that if you follow our step by step, you will be able to make it, it will be delicious.

METHOD OF PREPARATION

1. First, place all the ingredients in a blender, except the wheat flour and the baking powder, and blend until homogenized.
2. So, pour the mixture into a bowl and add the wheat flour little by little, always sifting and mixing well.
3. Then finish with the baking soda just incorporating lightly until homogenized.
4. Finally, pour into a greased square oven sprinkled with wheat flour/chocolate.
5. Then bake in a preheated oven at 180ºC for approximately 50 minutes or until tested by sticking a toothpick in the center of the cake.
6. That way, if it comes out clean and dry, it means it’s ready.

ALPINE COVERAGE

• 200 grams melted dark chocolate
• 400 grams of dulce de leche of your choice
• 100 grams of sour cream
• 1/2 tablespoon vanilla essence
• 1 tablespoon cocoa powder 50% cocoa

HOW TO PREPARE the Alpine topping for this Cake

1. First, put all the ingredients in a mixer or bowl if you don’t have a mixer, except the melted chocolate and beat for approximately 3 minutes until homogenized and very creamy.
2. So add the melted chocolate and beat for another 2 minutes until homogenized.

SWEET MILK CALDA

1. 200 grams of dulce de leche of your choice (it can be condensed milk can cooked in the pressure cooker)
2. 1 box of cream (200 grams box)

METHOD OF PREPARATION of Dulce de Leche Syrup

1. Place the ingredients in a mold (bowl) and mix until the dough is even.

ASSEMBLY

1. First, with a fork or barbecue skewer, make several holes throughout the cake batter still in the pan.
2. Then pour the dulce de leche syrup over the top and let it penetrate the dough, then pour all the alpine topping and spread it out making a very uniform layer.
3. Finally, take it to the fridge for 3 hours and decorate with sprinkles to taste and just serve your wet chocolate cake.

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