Chocolate pies are one of the most desired desserts for many children. Such a cake is delicious and sweet, which is what attracts most kids and teenagers. It can be served both on a birthday, anniversary or any other holiday.
Chocolate pies first appeared in the XVIII century
.
The first recipes can be found in English and French cookbooks. However, these recipes resembled puddings or cakes more than pies in the modern interpretation. It was not until the twentieth century that housewives began to make chocolate pies. Before that, in the 19th century, only professional confectioners were engaged in such baking. The
fact is that chocolate and cocoa were elitist ingredients for a long time. They were expensive and it was almost impossible for ordinary people to get them.
Now everyone can make a delicious chocolate cake in their kitchen. Let’s tell you how to bake a chocolate volcano cake.
Ingredients for the dough:
- Eggs – 4 pcs;
- Salt – a pinch;
- Vanilla sugar – 8 g;
- Sugar – 200 g;
- Milk – 160 ml;
- Vegetable oil – 40 g;
- Dark chocolate – 50 g;
- Flour – 200 g;
- Cocoa – 40 g;
- Baking powder – 8 g.
Ingredients for the filling:
- Milk – 1 liter;
- Sugar – 150 g;
- Vanilla sugar – 16 g;
- Cornstarch – 50 g;
- Cocoa – 15 g;
- Eggs – 2 pcs;
- Butter – 100 g.
Preparation of the pie “Chocolate Volcano”:
Beat the eggs with salt and vanilla sugar until frothy, and then pour sugar to them. Beat the eggs and sugar until white, about 3 minutes.
Pour the vegetable oil and melted dark chocolate into the egg mixture and stir. Combine the flour with baking powder and cocoa, sift into the egg mixture.
Mix a thick dough with a mixer, pour it into a mold 24×30 cm. Bake the biscuit at 170 degrees for 35 minutes.
Leave the biscuit to cool slightly and then remove it from the mold. Use the neck of a bottle to make craters all over the surface of the cake and then put the cake back in the mold.
For the cream, heat 750 ml of milk, but do not bring to a boil
.
Combine the sugar with the vanilla sugar, cocoa and cornstarch.
Do not substitute cocoa for chocolate in the recipe, otherwise there will be no volcano effect.
Pour 250 ml of cold milk to the loose products, and then beat the eggs there. It is better to mix the eggs in a separate bowl in advance, and then add them to the chocolate mixture.
Pour the chocolate mixture into the hot milk, stirring, bring to a boil
.
Cook the mixture for another 30 seconds after boiling, add butter to it.
Mix the butter with the chocolate mixture, pour it into the craters of the sponge cake.
Cover the pie with cling film and leave it in the fridge for a couple of hours.
Grind the rest of the craters with your hands or with a blender until crumbly
.
Sprinkle the pie with sponge crumbs and serve without the mold.
The creamy pudding will flow off the pie in a spectacular way.
