Jugoso Pastel de Chocolate con Salsa by @aliterdulcia

40 min

16 servings

🥚

4.8 large eggs

Eggs

🍬

330 g

Sugar

🌻

290 ml

Sunflower oil

🥛

400 ml

Whole milk

🌾

240 g

Wheat flour

🍫

71 g

Cocoa powder

🫙

12 g

Baking powder

🥛

360 ml

Heavy cream

🧂

0.36 g

Salt

  1. Preheat

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

  2. Whisk
    • large eggs
    • granulated sugar

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

  3. Add
    • sunflower oil
    • Eggs
    • Whole milk

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

  4. Sift
    • wheat flour
    • unsweetened cocoa powder

    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.

  5. Pour
    • whole milk

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

  6. Pour

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

  7. Combine
    • heavy whipping cream
    • whole milk for sauce
    • sunflower oil for sauce

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

  8. Add
    • granulated sugar for sauce
    • unsweetened cocoa powder for sauce
    • salt

    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.

  9. Cut

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

  10. Pour
    • Heavy cream

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

Jugoso Pastel de Chocolate con Salsa by @aliterdulcia

40 min

16 servings

🥚

4.8 large eggs

Eggs

🍬

330 g

Sugar

🌻

290 ml

Sunflower oil

🥛

400 ml

Whole milk

🌾

240 g

Wheat flour

🍫

71 g

Cocoa powder

🫙

12 g

Baking powder

🥛

360 ml

Heavy cream

🧂

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

Notes

Eggs (size L, room temperature), Sugar (for the cake), Sunflower oil (for the cake, for the sauce), Whole milk (for the cake), Cocoa powder (pure cocoa, for the cake), Heavy cream (for the sauce), Salt (a pinch, for the sauce)

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, Stove, Stand mixer

Type

Type

Type Of Dish

Dessert

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)