Chocolate Cake with Black Currant Recipe
But who needs a chocolate cake, but with black currant!?))Very moist, delicious, juicy. It is prepared simply from the usual products that are in every home.
Servings Prep Time
6 5minutes
Cook Time
45minutes
Servings Prep Time
6 5minutes
Cook Time
45minutes
Ingredients
Instructions
  1. Flour + cocoa = sift. Add sugar, baking powder, soda and mix.
  2. In another bowl, heat the milk at room temperature, whisk with a whisk to mix with the egg at room temperature. Pour in the oil and mix. Pour in boiling water. Whisk lightly.
  3. Pour the liquid ingredients into the dry mixture in two steps, stirring after each infusion.
  4. Roll the black currant (I have frozen) in starch.
  5. Pour into the dough and mix gently. Cover the bottom of the mold with baking paper, preferably with silicone coating. Pour the dough into the mold. (The size of the form I have is 22 cm in diameter, but I think it’s possible to be a little smaller) It is better to bake in a separate form, because the pie turns out to be quite tender and can fall apart when extracted) We put it in a preheated 180 degree oven. Bake until cooked, until the toothpick is dry.
  6. Allow the cake to cool slightly, remove from the mold. Allow to cool completely. The next day, the pie becomes tastier, but especially impatient people can remove the sample and cool it.
  7. Cut and treat!
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