Cooking with the WORLD

Homemade Chocolate Cake 😋👇

Ingredients:

5 eggs

2 cups of sugar

2 cups of wheat flour

1⁄2 cup chocolate powder (50% cocoa)

1 cup of hot milk

1 teaspoon of baking powder

Instructions:

Beat eggs and sugar: In a large bowl, beat eggs with sugar until they triple the volume and the mixture is airy and clear (about 8-10 minutes with electric mixer at medium-high speed).

Add chocolate and milk: Heat the milk without boiling and dissolve the chocolate powder in it. Slowly add this hot mixture to the scrambled eggs, without stopping, and continue beating for 3 more minutes.

Incorporate dry ingredients: Sift flour together with baking powder. Integrate the liquid mixture into several taps, using a spatula and surrounding motions to avoid losing the embedded air.

Prepare the mold: Lining only the base of a mold 25 cm in diameter and 7 cm high with oven paper, without greasing the edges. Pour the mixture filling the mold halfway through.

Baking: Preheat oven to 180 ° C. Bake for 40-45 minutes, avoiding opening the oven for the first 30 minutes. Check cooking by inserting a chopstick in the center: it should come out clean.

Mold: Take out the cake, pass a knife around the edges and mold carefully. Let it cool completely on a grid.

Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 5 minutes
Kcal: Approximately 320 kcal per serving | Servings: 12

related tags (in one line):

CREAMY CHICKEN BREAST.
✓ INGREDIENTS FOR THE RECIPE.
- 4 chicken breasts
- Salt and pepper to taste
- 2 cloves of garlic (minced)
- 1 onion (chopped)
- 2 tablespoons of olive oil
- 1 bunch of fresh coriander (chopped)
- Juice of 1 lemon
- 1 cup of cream milk
- 1 cup of chicken broth
- 1 jalapeño chili (optional, chopped)
- 1 tablespoon of butter
+ PREPARATION MODE
- Season the breasts with salt, pepper and lemon juice.
- In a large skillet, heat the olive oil and butter over medium heat. Add the brisket and cook until golden brown and cooked through, approximately 6-7 minutes per side. Pick up and reserve.
- In the same pan, add onion, garlic and jalapeño (if using). Suffer until they are tender.
- Add the chicken broth and cream of milk to the pan. Slow cooker mixing it up nicely.
- Rearrange the breasts in the pan and cook for a few more minutes, covering the chicken with the sauce.
- Decorate with fresh chopped coriander and enjoy with rice or tortillas

Just add coconut milk to the red lentils! Creamy Coconut Curry with Red Bell Pepper

Ingredients:

1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon ginger paste (or freshly grated ginger)
1 teaspoon curry paste (red, green, or yellow, depending on your preference)
1 can (400 ml) full-fat coconut milk
1 homemade vegetable broth cube (or 1 store-bought vegetable bouillon cube)
400 ml (1 ¾ cups) water
Juice of 1 lime
1 bunch fresh coriander (cilantro), chopped
1 red bell pepper, chopped
2 teaspoons salt, or to taste
Black pepper to taste
2 tablespoons olive oil (or other cooking oil), for frying
Cooked rice, for serving (jasmine or basmati recommended)

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What tastes good with Mustard but you can’t say a Hotdog