I discovered the secret of a cake that won entire generations! This special cone chocolate cake brings that incredible consistency that everyone loves: cute pasta inside and an irresistible crunchy layer outside.
Economic recipes They have never been so impressive and tasty. The contrast between the softness of the cake and the crunchy cone creates a unique experience on taste. A dessert that arouses smiles and emotional memories in every bite.
How to prepare the chocolate cake with cone
Prepare this wonder in two distinct passages: first create a very humid and aromatic chocolate cake, then cover with a special mixture that forms a golden cone during cooking.
The hot water in the cake intensifies the taste of chocolate and guarantees a perfect consistency. The cone naturally forms in the oven, creating that crunchy layer that everyone loves. Simple process with professional result. Take a look at the complete recipe below with suggestions and suggestions.
Recipe ingredients
- For the cake:
- 1 cup of chocolate powder (it can mix 50% and 50% with Nescau)
- 4 eggs
- 1 and a half cup of sugar
- 1 cup of hot water
- 1 cup of oil
- 2 cups of wheat flour
- 1 tablespoon of powder cooking
- For the cone:
- 6 tablespoons of sugar
- 6 tablespoons of chocolate powder
- 6 tablespoons of milk
- 3 tablespoons of butter
Methods of preparation
Prepare the cake:
- Preheated the oven at 180 ° C and greased a 24 cm round with butter and chocolate.
- In a large bowl, mix the chocolate with the sugar.
- Add the eggs one at a time, beating well after each addition.
- Incorporate the oil and mix until smooth.
Adding ingredients:
- Gradually add the hot water, stirring constantly.
- The mixture may seem too liquid, but this is still.
- Sift the wheat flour directly on the dough and mix gently.
- Finally, incorporate the yeast with delicate movements.
Prepare the cone:
- In a small pan, mix all the ingredients of the cone: sugar, chocolate, milk and butter.
- Bring over low heat, stirring constantly until it forms a smooth and homogeneous mixture.
- Do not boil, heat until it is completely dissolved.
Assembly and finish:
- Pour the cake dough into the prepared shape.
- With a spoon, distribute the cone mixture over the entire surface of the cake, making small points scattered.
- During cooking, this mixture will naturally spread, forming the characteristic cone.
Roast:
- Cook for about 50 minutes.
- The cone will be golden and slightly broken as the cake will be stopped to the touch.
- Take the tickle test on the central part of the cake.
- Leave to cool in the pan for 10 minutes before not move.
SUGGESTIONS
Use really hot water to better melt the chocolate and intensify the taste. The cone mixture should be applied to rough paste. If you prefer the cone more often, double the cover recipe. Do not open the oven in the first 30 minutes to not dry the cake. For a more intense flavor, replace part of the water with a strong concentrated coffee.
Revenue combinations
AND era It combines perfectly with cold milk or hot coffee. Serve with cream ice cream to intensify the contrast of the plots. Follows a black tea or a hot chocolate on cold days. For special occasions, decorate with red fruit or a thread of chocolate syrup on each slice.
Conclusion
AND Chocolate cake with cone It represents the perfection of Brazilian homemade pastry. The simple technique produces an extraordinary result that affects the unique consistency and the surprising flavor.
It is impossible to eat only a slice of this delight that combines the best of the two worlds: soft cake and crunchy coverage. I’m sure this recipe will become a special tradition in your family, as well as in mine.
Why use hot water in the cake dough?
Hot water helps to dissolve the chocolate better, intensify the taste of chocolate and makes the dough wet and tastier.
The cone has not been formed correctly, what could have happened?
The cone mix was probably very cold or very liquid. It must be hot and with a creamy consistency when applying.
Can I make this cake without the cone?
Yes, the cake is delicious on its own. But the cone is the differential that makes this recipe special and unique.
How to keep this cake to keep the crunchy cone?
Keep in a strictly closed container at room temperature for a maximum of 3 days. In the refrigerator, the cone can soften a little.
Can I replace chocolate chocolate chocolate?
Yes, but add 2 tablespoons of extra sugar in the dough, as pure chocolate is less sweet than chocolate.
