Chocolate Cake in a Pan by @malcoms.food

25 min
Easy

4 servings

🍮

2

Chocolate Pudding

🥚

1 large egg

Egg

🌾

24 g

Flour

🍬

2 tbsp

Sugar

🥄

5.5 g

Baking Powder

🌼

7.5 g

Vanilla Sugar

🍫

100 g

Dark Chocolate

Preparation Steps

  1. Step 1/10

    Drain and rinse 200 g of red kidney beans thoroughly, then mash them into a smooth paste.

    red kidney beans
    🥫can opener
    🥣mixing bowl
    🔄rubber spatula

  2. Step 2/10

    Add 2 chocolate Danette puddings and 1 egg to the mashed beans.

    chocolate Danette pudding
    egg
    red kidney beans
    🥣mixing bowl
    🔄rubber spatula

  3. Step 3/10

    Whisk the pudding, egg, and bean mixture until it is evenly combined.

    chocolate Danette pudding
    egg
    red kidney beans
    🥣mixing bowl
    🥄whisk

  4. Step 4/10

    Add 24 g wheat flour, 25 g granulated sugar, 5.5 g baking powder, and 7.5 g vanilla sugar.

    wheat flour
    granulated sugar
    baking powder
    vanilla sugar
    🥣mixing bowl
    🥄measuring spoon
    🔄rubber spatula

  5. Step 5/10

    Fold the dry ingredients into the batter until no dry flour remains.

    wheat flour
    granulated sugar
    baking powder
    vanilla sugar
    🥣mixing bowl
    🔄rubber spatula

  6. Step 6/10

    Chop 100 g dark chocolate into small pieces.

    dark chocolate
    🔪knife

  7. Step 7/10

    Fold the chopped dark chocolate into the cake batter, reserving a small handful for the top if desired.

    dark chocolate
    🥣mixing bowl
    🔄rubber spatula

  8. Step 8/10

    Pour the batter into a lightly greased nonstick skillet and spread it into an even layer.

    🍳nonstick skillet
    🔄rubber spatula

  9. Step 9/10

    Cover the skillet with its lid and cook the cake over very low heat for about 20 minutes.

    🍳nonstick skillet
    🫕lid

  10. Step 10/10

    Check that the center is set and let the cake rest in the skillet for 5 minutes before slicing.

    🍳nonstick skillet
    🔪knife

Composition

Ingredients

Types

Eggs, Baking, Sweeteners, Chocolate, Dessert

Ingredients

Chocolate pudding, Egg, Flour, Sugar, Baking powder, Vanilla sugar, Dark chocolate

Allergens

Egg

Dietetics

Dietary regimen

Vegetarian

Calories

480 kcal

Macro nutrients

Protein: 11g, Carbohydrates: 64g, Sugars: 46g, Fat: 20g, Saturated fat: 10g, Fiber: 6g, Sodium: 260mg

Nutritional Information

Minerals

Calcium: 130mg, Iron: 2.5mg, Potassium: 420mg, Magnesium: 55mg

Vitamins

Vitamin A: 85µg, Vitamin B9: 65µg, Vitamin B12: 0.4µg, Vitamin D: 0.6µg

Preparation

Time Information

Preparation

10 minutes

Cooking

15 minutes

Overall

25 minutes

Difficulty

Level

Easy (1/4)

Steps

10 steps

Equipments

Utensils

mixing bowl, whisk, rubber spatula, nonstick skillet, lid, kitchen scale, measuring spoon, knife, can opener

Appliances

stovetop

Type

Type

Type Of Dish

Dessert, Cake

Occasions

Snack, Dessert, Birthday, Afternoon tea, Casual gathering

Origin

Source

Platform

instagram

Original Creator

@malcoms.food

Origin

Cuisine

French, European

Geographic

France, Europe

Various

Aspect

Texture

Moist, Fudgy, Soft, Melty, Tender

Flavors

Chocolatey, Sweet, Vanilla, Cocoa, Mildly earthy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 1 day (Keep in an airtight container,Store in a cool, dry place,Do not leave out for more than 2 hours in hot weather), fridge : 3 days (Cool completely before storing,Place in an airtight container,Reheat gently in a covered skillet or microwave before serving if desired), freezer : 2 months (Slice before freezing,Wrap portions tightly,Thaw overnight in the refrigerator)