Chocolate Malt Pudding Cake - Detailed recipes with photos.

Bake a chocolate cake with a tender pudding center, which will conquer you with its moisture and softness. To cook it for you you need a little butter, which does not affect negatively on the texture of the cake, but will significantly reduce it calorie content. A delicious chocolate flavor will give it cocoa powder and chocolate malt powder. Ready cake can sprinkle with icing sugar. Serve it warm to fully enjoy its pudding texture. Nutrition value per serving: (total Calories 203, total fat 6 g., saturated fat g., protein 4 g., carbohydrates 37 g., fiber g., cholesterol mg., sodium mg., sugar г. Time: 1 hour. 25 minutes Difficulty: medium Servings: 8 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

2/3 Art. premium wheat flour
1/3 Art. whole wheat flour
3/4 Art. brown sugar
1/4 Art. cocoa powder + 2 tbsp. l
2 tsp baking powder
0.5 tsp fine salt
1 tbsp. chocolate malt powder
0.5 tbsp. milk fat content of 1%
Protein 1 of a large egg, category CO
2 tbsp. l (30 gr.) Melted butter
2 tsp vanilla extract
1.5 tbsp. boiling water
Powdered Sugar (optional)

Recipes with similar ingredients: premium flour, flour whole grains, brown sugar, cocoa, malt chocolate, milk, eggs, butter, vanilla extract, icing sugar

Recipe preparation:

Preheat the oven to 175 ° C. Sprinkle with cooking spray 2 liter baking dish.
In a large bowl, mix both types of flour, 0.5 tbsp. brown sugar, 1/4 tbsp. cocoa powder, baking powder and salt. In a separate bowl mix 0.5 tbsp. malt powder with milk, egg white and vanilla until the malt dissolves. Mix liquid in dry ingredients until only a few small lumps remain, and put the dough in the prepared baking dish.
Mix the remaining 1/4 tbsp. brown sugar with the remaining 2 Art. l cocoa and sprinkle on the dough. Stir in the remaining 0.5 tbsp. malt powder in boiling water and pour on the dough. Bake until the cake becomes elastic to the touch and a toothpick inserted into center, will not come out with a few wet crumbs, 30-35 minutes. Cool for 30 minutes on a wire rack. Sprinkle a pie if desired icing sugar and immediately spread the warm cake and sauce over plates.