How to make chocolate pour over cake

The poured chocolate cake is delicious and when cut, it elegantly shows all its layers, which are not fillings.

The poured chocolate cake uses a particular technique often used in pastry making. It involves cooking the base first, then adding layers and putting it back in the oven.

It is used to prevent the heavier upper layer from sinking into the very fluid dough. In this way the different ingredients do not mix , and also aesthetically layers of different colors are formed. For example, a rather heavy central layer of jam would not sink into the soft dough that is still cooking.

Preparing the chocolate pour-over cake

1. Preheat the oven to 180°C .
2. Crack two eggs into a bowl with 120 grams of sugar. Whip them for about 6-7 minutes with an electric whisk, they must be very frothy.
3. Add the cocoa powder to the flour and baking powder and sift everything very well .
4. Pour a third of these dry ingredients into the eggs and mix with an electric whisk.
5. Gradually add a third of the oil and milk, stirring constantly . Continue incorporating all the flours, oil and milk two more times.
6. Pour the biscuits into a mixer and grind them to powder.
7. Pour them into a bowl together with the sifted ricotta, the two remaining eggs , thirty grams of sugar and the Nutella. Mix very well. You can also use electric whisks, but you don't have to whip the mixture, just make it uniform.
8. Grease a springform pan, flour it and remove the excess flour.
9. Pour half of the cocoa and flour mixture into the pan. Rotate the pan or level it to distribute the mixture evenly.
10. Place in the hot oven and cook for ten minutes .
11. Remove from the oven, spread the ricotta mixture evenly over the base, then cover with the other half of the flour and cocoa mixture.
12. Place back in the oven and cook for 30-35 minutes .
13. Before taking it out of the oven, do the toothpick test: it should come out of the cake rather dry.
14. Remove from the oven and let cool. Open the springform pan, place the cake on a plate and sprinkle it with icing sugar.

Do you like chocolate? Here are other delicious recipes on the subject.

Conservation

We recommend storing the cake in a cool, dry place for a maximum of 2-3 days , preferably under a special cake container. We do not recommend freezing in the freezer.