Jugoso Pastel de Chocolate con Salsa by @aliterdulcia

40 min
Medium

16 servings

🥚

4.8 large eggs

Eggs

🍬

240 g

Sugar

🫗

210 g

Sunflower Oil

🥛

240 g

Whole Milk

🌾

240 g

Wheat Flour

🍫

36 g

Cocoa Powder

🥄

12 g

Baking Powder

🥛

360 g

Heavy Cream

🥛

180 g

Whole Milk

🫗

48 g

Sunflower Oil

🍬

95 g

Sugar

🍫

36 g

Cocoa Powder

🧂

0.36 g

Salt

Preparation Steps

  1. Step 1/10

    Preheat the oven to 180°C / 350°F with top and bottom heat. Prepare one 25 cm square baking pan.

    🧁25 cm square baking pan

  2. Step 2/10

    Whisk the 4 large eggs and 200 g granulated sugar until very pale, thick, and airy.

    large eggs
    granulated sugar
    🥣large mixing bowl
    🥄whisk

  3. Step 3/10

    Add 180 g sunflower oil to the egg mixture. Mix until fully combined.

    sunflower oil
    🥣large mixing bowl
    🥄rubber spatula

  4. Step 4/10

    Sift 200 g wheat flour, 30 g unsweetened cocoa powder, and 10 g baking powder into the bowl. Fold only until no dry streaks remain.

    wheat flour
    unsweetened cocoa powder
    baking powder
    🥣large mixing bowl
    🫗fine sieve
    🥄rubber spatula

  5. Step 5/10

    Pour in 200 g whole milk. Fold gently until the batter is smooth and uniform.

    whole milk
    🥣large mixing bowl
    🥄rubber spatula

  6. Step 6/10

    Pour the batter into the prepared 25 cm square baking pan. Bake for about 25 minutes at 180°C / 350°F.

    🧁25 cm square baking pan
    🥄rubber spatula

  7. Step 7/10

    Combine 300 g heavy whipping cream, 150 g whole milk for sauce, and 40 g sunflower oil for sauce in a saucepan.

    heavy whipping cream
    whole milk for sauce
    sunflower oil for sauce
    🍲saucepan
    🥄whisk

  8. Step 8/10

    Add 80 g granulated sugar for sauce, 30 g unsweetened cocoa powder for sauce, and 0.3 g salt. Heat while stirring continuously until smooth and homogeneous.

    granulated sugar for sauce
    unsweetened cocoa powder for sauce
    salt
    🍲saucepan
    🥄whisk

  9. Step 9/10

    Remove the hot cake from the oven. Cut it into 12 portions while it is still in the pan.

    🧁25 cm square baking pan
    🔪knife

  10. Step 10/10

    Slowly pour the warm cocoa cream sauce over the cut hot cake. Let the cake absorb the sauce before serving.

    🧁25 cm square baking pan
    🍲saucepan

Composition

Ingredients

Types

Oils, Dairy, Grains, Baking, Seasonings

Ingredients

Eggs, Sugar, Sunflower oil, Whole milk, Wheat flour, Cocoa powder, Baking powder, Heavy cream, Salt

Allergens

Milk, Gluten, Wheat

Dietetics

Dietary regimen

Vegetarian

Calories

515 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 61g, Sugars: 44g, Fat: 27g, Saturated fat: 10g, Fiber: 3g

Nutritional Information

Minerals

Calcium: 150mg, Iron: 2.3mg, Potassium: 260mg, Sodium: 145mg

Vitamins

Vitamin A: 180µg, Vitamin D: 1.3µg, Vitamin B12: 0.7µg

Preparation

Time Information

Preparation

15 minutes

Cooking

25 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

25 cm square baking pan, large mixing bowl, fine sieve, whisk, rubber spatula, saucepan, knife, measuring scale

Appliances

oven, stovetop, electric stand mixer

Type

Type

Type Of Dish

Dessert, Cake

Occasions

Summer, Celebration, Family gathering, Afternoon tea, Weekend baking

Origin

Source

Platform

instagram

Original Creator

@aliterdulcia

Origin

Cuisine

Spanish, European

Geographic

Spain, Europe

Various

Aspect

Texture

Moist, Tender, Soft, Creamy, Saucy

Flavors

Chocolatey, Cocoa, Sweet, Rich, Milky

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 1 day (Keep covered in an airtight container,Store in a cool, dry place), fridge : 4 days (Keep covered in an airtight container,Reheat individual portions briefly before serving if desired), freezer : 2 months (Freeze cooled portions in airtight containers,Thaw overnight in the refrigerator)