Quick Cake

Quick Cake with Finetti and Cocoa Glaze

Preparation time: 20 minutes
Baking time: 20 minutes
Total time: 40 minutes
Number of servings: 12

Who wouldn't jump for joy at the sight of a soft, delicious cake with an intense chocolate flavor? This quick cake is perfect for moments when you have unexpected guests or simply want to treat yourself to something sweet. With a fluffy base, a decadent Finetti cream, and a cocoa glaze, each slice is an explosion of flavors that will delight anyone who tastes it.

Ingredients

*For the base:*
- 5 large eggs (make sure they are at room temperature for easy incorporation)
- 150 g sugar (preferably fine sugar for a smoother texture)
- 3 tablespoons cocoa (choose high-quality cocoa for an intense taste)
- A pinch of salt
- 2 drops of lemon juice (to stabilize the egg whites)
- 100 g flour (wheat flour, preferably type 000)
- 2 tablespoons oil (sunflower oil or light olive oil)
- 2 tablespoons sour cream (for extra moisture)
- 2 tablespoons water (helps to homogenize the dough)
- 1 teaspoon baking powder
- Rum essence (for an extra flavor boost)

*For the cream:*
- 1 package of butter (approximately 250 g, at room temperature)
- 350 g Finetti (or any other chocolate and hazelnut cream)
- 1 sachet of Ness (original 3 in 1)
- Lemon essence (optional, for a fresher taste)

*For the glaze:*
- 4 tablespoons sugar
- 2 tablespoons cocoa
- 2 tablespoons water
- 30 g butter or margarine
- Rum essence (optional, for an extra flavor boost)

Preparation

1. Preparing the base:
Start by preheating the oven to 180°C. Grease a medium-sized baking pan (approximately 20x30 cm) with butter and dust it with flour to prevent sticking. Now, let's take care of the base mixture. In a large bowl, beat the egg yolks with the sugar until they become a light, frothy mixture. Gradually add the cocoa, flour, oil, sour cream, water, baking powder, and rum essence, mixing well after each ingredient.

2. Beating the egg whites:
In another clean bowl, beat the egg whites with a pinch of salt and the two drops of lemon juice. Continue beating until you achieve a firm foam. It is important that the bowl is completely dry and free of fat for the egg whites to whip well. Once you have a firm foam, carefully fold the egg whites into the yolk mixture using a spatula, making gentle folding motions to avoid losing air.

3. Baking:
Pour the mixture into the prepared pan and level the surface. Bake in the preheated oven for 10 minutes on high heat, then reduce the temperature to low and bake for another 10 minutes. Check if the base is baked by inserting a toothpick; if it comes out clean, the base is ready.

4. Preparing the cream:
Meanwhile, prepare the cream. In a bowl, combine the softened butter with Finetti, the sachet of Ness, and the lemon essence until you obtain a smooth and creamy mixture. This cream will add a rich and delicious note to your cake.

5. Assembling:
Once the base has completely cooled, spread the cream evenly over it. Make sure to distribute the cream evenly so that each slice has a share of this delicacy.

6. Preparing the glaze:
In a saucepan, mix the sugar, cocoa, and water. Place the saucepan over a double boiler or low heat, stirring constantly to avoid burning. Once the sugar has melted and the mixture becomes glossy, remove from heat and add the butter or margarine. Mix well until completely melted and you obtain a smooth glaze.

7. Finalizing the cake:
Let the glaze cool slightly, then pour it over the Finetti cream, spreading it evenly. You can add colorful candies, shredded coconut, or grated chocolate for an attractive look and extra flavor.

8. Serving:
Allow the cake to rest in the refrigerator for at least an hour before cutting it into slices. This step is essential to allow the ingredients to settle and give you a cake that is easier to slice.

Practical tips:
- If you want an even fluffier cake, you can add a pinch of baking soda to the base mixture.
- For a healthier version, you can replace part of the sugar with natural sweeteners or use whole wheat flour.
- If you prefer a more intense coffee flavor, you can replace the Ness sachet with instant coffee.

Frequently asked questions:
1. Can I use another type of cream instead of Finetti?
Of course! You can use any chocolate cream you prefer or even a cream cheese for a less sweet option.

2. How can I keep the cake longer?
Store the cake in an airtight container in the refrigerator. It can last up to a week, but it is so delicious that it might not last that long!

3. Can I freeze the cake?
Yes! You can freeze the cake, but it is recommended to freeze it without the glaze. You can glaze it after thawing.

Perfect combinations:
This quick cake pairs wonderfully with a cup of aromatic coffee or a fruit tea. Additionally, vanilla ice cream would make a delicious contrast to the soft texture of the cake.

The quick cake with Finetti and cocoa glaze is an excellent choice for any occasion, especially for moments when you want to enjoy a sweet moment in a simple and quick style. Try it and let your taste buds enjoy every bite!

 Ingredients: Base: 5 eggs, 150 g sugar, 3 tablespoons cocoa, a pinch of salt, 2 drops of lemon juice, 100 g flour, 2 tablespoons oil, 2 tablespoons sour cream, 2 tablespoons water, a pinch of baking powder, rum essence. Cream: 1 pack of butter, 350 g Finetti, 1 pouch of Ness (3 in 1 original), lemon essence. Glaze: 4 tablespoons sugar, 2 tablespoons cocoa, 2 tablespoons water, 30 g butter or margarine, rum essence.