Empty My Fridge
Cremora Mocha Cake
Ingredients
- NESTLÉ Cremora Original1 cup
- Sweetened condensed milk⅓ cans
- Lemon2 tbsp
- NESCAFÉ Ricoffy granules3 tbsp
- Flour1 ⅓ cups
- Cocoa powder⅓ cups
- Baking powder2 ½ tsp
- Egg3
- Brown sugar1 cup
- Margarine · softened½ cups
- Dark chocolate
Instructions
- Preheat the oven to 160°C on fan-assist and lightly grease a 20x30 cm baking dish.
- In a large bowl, whisk 2/3 cup Cremora with 3 tablespoons water with an electric beater until smooth. Add the condensed milk and whisk for 2-3 minutes. While whisking, slowly add the lemon juice until a thick cream forms and the mixture has doubled in volume. Cover and refrigerate.
- In a clean bowl, whisk the remaining 1/3 cup Cremora, Ricoffy granules, sieved cake flour, sieved cocoa powder, baking powder, eggs, brown sugar, softened margarine and 1/4 cup water until smooth.
- Pour the batter into the prepared dish and bake for 20 minutes, until a skewer comes out clean.
- Let the cake cool completely in the dish.
- Spread the chilled cream evenly over the cooled cake.
- Grate dark chocolate over the cream, slice into squares and serve.
Summarized from Foodies of South Africa's video. Watch it for the details.
More recipes with
EggLemonBrown sugarChocolateDark chocolateSweetened condensed milk
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