Tender Chocolate Pastry

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Any chocolate will do; if you prefer milk chocolate, you can use that, but I love dark chocolate, so that's what I bake with.

Ingredients

Chicken Egg - 6 pieces
Sugar - 19.4 oz
Vegetable Oil - 7 fl oz
Milk - 25 fl oz
Baking Powder - 1 tablespoon
Vanillin - 2 tablespoons
Wheat Flour - 17.6 oz
Cocoa Powder - 4 tablespoons
Chocolate - 7.1 oz

Step by Step guide

Step 1

Beat the eggs with 300 g of sugar and vanillin until frothy, then add 250 ml of milk, oil, flour, and baking powder. Pour the batter into a large deep baking tray and bake for 30 minutes at 347°F.

Step 2

Boil 0.5 liters of milk with 250 g of sugar, 4 tablespoons of cocoa, and 200 g of chocolate (chocolate bars). Bring the sauce to a boil, then cool it to a warm state — it will be liquid, don't be alarmed and don't think it didn't work! That's how it should be!

Step 3

Let the baked sponge cool, then cut it into squares of any size — I have both large and small. You can use a glass to cut out circles or make triangles... whatever you prefer. Take each square, dip it in the chocolate syrup for a couple of seconds, then remove it and roll it in shredded coconut. The longer you hold the sponge in the chocolate, the more chocolate it will absorb. I didn't hold it long, about 15 seconds, no longer. But if you hold it longer, it will become a chocolate pastry.