Cake in Chocolate Sauce

We start this delicious recipe by carefully separating the egg whites from the yolks. It is essential to ensure that no traces of yolk remain in the egg whites, as this could prevent the formation of a fluffy meringue. So, we begin by placing the egg whites in a clean bowl, preferably stainless steel, and we beat them with an electric mixer on high speed. We continue to beat until the egg whites become a firm and glossy meringue. This is the moment when we start to gradually add the sugar, spoon by spoon, continuing to mix. We want the sugar to completely dissolve into the egg white foam, which will give the cake a light and fine texture.

In a small bowl, we mix the yolks with the oil; this essential step will add a rich flavor and pleasant moisture to the mixture. After obtaining a homogeneous emulsion, we incorporate this mixture into the bowl with the egg whites and sugar. It is important to mix on low speed so as not to break the egg white foam.

Next, we prepare the dry ingredients: flour, salt, and baking powder. These are mixed well in another bowl, then gradually incorporated into the wet mixture, stirring with a spatula or wooden spoon until we obtain a homogeneous batter. To finish, we add water, which will contribute to the final texture of the cake, mixing again until all the ingredients are well integrated.

After preparing the mixture, we preheat the oven to 180 degrees Celsius. While the oven is heating, we take care of the baking tray, which we line with baking paper. It is recommended to use a tray measuring 29 x 4 x 20 cm to achieve an even cake. We pour the mixture into the tray and smooth the surface with a spatula.

The oven should now be ready, so we place the tray inside and bake the cake for about 20 - 30 minutes. It is important not to open the oven door in the first 20 minutes to avoid the cake collapsing. Once baked, the cake is allowed to cool in the tray, after which we can cut it into pieces, as desired.

To prepare the chocolate sauce, we start by combining water and sugar in a saucepan over low heat. We stir occasionally with a wooden spoon until the sugar completely dissolves. Then, we add the margarine, continuing to stir until it melts. Next comes the cocoa, which will add an intense flavor, and the chocolate, which we stir until we obtain a smooth and creamy sauce. Once the sauce is ready, we remove the pot from the heat and let it cool.

Finally, we take the pieces of cake and dip them in the chocolate sauce, then decorate them with coconut flakes, thus creating an attractive and delicious dessert, perfect for any occasion. This combination of textures and flavors will surely delight any palate!

 Ingredients: For the cake: - 4 eggs - 5 tablespoons of freshly sifted flour - 5 tablespoons of toasted sugar - 1/2 teaspoon of baking powder - 2 tablespoons of oil - 2 tablespoons of water - a pinch of salt - 200 g of coconut flakes For the chocolate sauce: - 200 g of margarine (for cakes) cut into pieces - 2 tablespoons of freshly sifted dark cocoa - 1 tablespoon of high quality dark chocolate, finely grated on a grater - 230 g of sugar - 230 ml of water - 2-3 drops of rum essence

 Tags:  eggs flour oil sugar margarine chocolate cocoa christmas and new year's recipes cookies vegetarian recipes recipes for children