Milk Scone With Chocolate Nuggets. The Cake Of The Stories

This cake, which I present to you today, has been in my mind for a long time. I have always struck me with izcochos and cakes tales and cartoons. So round on top and with the formats of cupcake from below. For this purpose no mold is used, but one of the type I have used. It could also serve a jelly mold , surely! The ones that serve for apple pie are short and do not allow this nice shape and the cylindrical ones do not stay that way. I saw it in a market and I did not hesitate, that was the cake mold with which I had dreamed so many times.

To emulate those stories, I decided to make a version of chocolate cake and with a touch more childish remembering those milk nuggets with nuggets (recipe here) . It is important that a cake with this title like all the children and thus turned out to be because the birthday boy loved it. So this time I have dispensed with adding any kind of oil or butter. It is a very simple cake, very sweet and with a wonderful taste. These nuggets with an intense chocolate flavor are most delicious. I cannot tell you what to do, because even I was surprised to see it finished. Get ready to enjoy this rich sweet.

Ingredients

  • For 10 servings
  • 200 g flour
  • 200 g of sugar
  • 4 eggs
  • 8 g vanilla sugar or a teaspoon of vanilla essence
  • 100 g of chocolate seeds
  • 125 ml milk
  • A pinch of salt
  • 8 g royal yeast or baking powder
  • Spray mold or butter to grease the mold
  • sugar glass
  • Black chocolate shavings

Milk scone with chocolate nuggets. The cake of the stories:

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Milk scone with chocolate nuggets: The cake of the stories: preparation of the recipe

Separate the egg whites and yolks into two pockets. Beat the egg whites with a pinch of salt and half the sugar until you get the snow spot and set aside. In the bowl where we have the yolks, add the milk, the other half sugar and the vanilla sugar. Beat with the sticks until the mixture is frothy. Add the flour and yeast to the yolks with a sieve. Beat again until the flour is completely integrated. Add the whites with wrapping movements until the mixture is homogeneous. Now the chocolate chips are mixed in the dough and poured into a greased and lined mold. Mold size: 24 cm at the top, 20 cm at the base and 5 cm height.

Now comes the trick! Do you see in the image that the mass exceeds two thirds of the mold? So as not to be on the dough, I put the biscuit in the preheated oven at 190ºC for ten minutes to seal all the edges with this heat stroke. Then I lowered the temperature to 175 ° C, which is the optimum temperature in my oven to get me up well, and I baked it for 35 minutes. This form of baking makes it higher up the center than the edges. I want to remind you that to check that the cake has been made, it is necessary to prick it just before removing it and that the skewer comes out dry.

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