Tender Chocolate Pastry
Baking and Desserts • Italian
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 20 oz
- Vegetable Oil 5 fl oz
- Milk 25 fl oz
- Baking Powder 1 tablespoon
- Vanillin 2 tablespoons
- Wheat Flour 20 oz
- Cocoa Powder 4 tablespoons
- Chocolate 5 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 345°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.
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