This hot chocolate cake has been Javi's birthday treat this year. There were 20 friends in total and everyone was able to enjoy it because it comes out in a large mold and because, while delicious, it is quite light.
I leave you the recipe and I hope you like it as much as he does.
Ingredients
For the sponge
- 5 eggs
- 250 g sugar
- 250 ml mild olive oil
- 250 ml milk
- 250g flour
- 3 tablespoons of cocoa
- 13 g baking powder
- 1 tablespoon pure vanilla extract
For the sauce:
- 700 ml milk
- 3 tablespoons of cocoa
- 100 ml mild olive oil
- 150 g sugar
- 200 g dark chocolate
For decorating the cake
- 70 g chopped pistachios
Directions
We grease a 30 x 22 cm mold and preheat the oven to 180 ºC in up and down heat mode.
Beat the eggs and sugar until foamy, about 7 minutes.
In a bowl we put the oil, vanilla and milk and mix.
In another bowl we sift the flour, cocoa and baking powder and beat until there are no lumps.
We add the flour mixture alternating with the liquids and pour it onto the mold.
Bake in a preheated oven without fan at 180 degrees for about 20-25 minutes until a toothpick inserted comes out clean.
For the chocolate sauce, put all the sauce ingredients except the dark chocolate in a saucepan and stir while it heats. Once it boils, set aside 1 and a half cups, add the chopped dark chocolate and stir constantly until it has melted.
When the cake comes out of the oven, we let it rest for 15 minutes. We prick the entire surface with a toothpick and pour the chocolate sauce that we had set aside over it.
Once it has been absorbed, we cover with the chocolate cream and let it rest in the refrigerator overnight.
The next day we serve and we accompany chopped pistachios
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