Image default
Cooking + Entertaining

Moelleux with chocolate chips: the recipe for a simple and authentic dessert

Moelleux with chocolate chips: the recipe for a simple and authentic dessert

Ingredients

baking powder for cakes

The moist chocolate chip cake it’s a cupcake dessert soft, tender e fragrant: a typical grandmother’s cake, prepared without butter con simple and authentic ingredients.

Very similar to the Daisy Cake but enriched by the delicious note of chocolate chips, it is done in a very short time, by first mixing the ricotta, yogurt, sugar and milk and then adding the dry ingredients.

Ideal for breakfastto accompany with a cup of milk, or for a gourmet snackthis cake can be flavored according to your tastes: with vanilla in powder, cinnamon, orange or lemon zest. Also, chocolate chips can be replaced with del chocolate flakes or in pieces, with a few dried fruit or with theraisins.

Finally, it can become an excellent basis for modifying the recipe of Chocolate chip muffin.

How to make a moist chocolate chip cake

First, preheat the oven to 160°C in static mode. In a bowl, add the ricotta, yogurt, sugar and milk, and mix the mixture. In another bowl, mix the powders: flour, baking powder, vanillin and potato starch. Add the ricotta mixture to the dry ingredients and mix until smooth and lump-free. Add the chocolate chips and incorporate them into the mixture: make sure the drops are very cold from the fridge to prevent them from settling on the bottom of the cake during baking. Butter a round mold about 22 cm in diameter and pour the dough into it. Decorate the surface of the cake with more chocolate chips and bake at 160°C for 50-60 minutes. The moist chocolate chip cake is ready to be enjoyed.

storage

The moist chocolate chip cake can be stored at room temperature by 3-4 daysclosed under bell for confectionery.

New posts