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A cake has the appearance of a tart, only that the dough is special. This dough usually contains a component for making light, such as yeast and beaten egg whites to peaks. These elements have the property to puff the dough to enter it tiny air bubbles that expand with heat. For this reason, if you’re going to make a cake, you should never fill the baking mold more than half. I present this chocolate dessert recipe, as one of my favorites, but you can vary this recipe with something other than chocolate.
Units: US | Metric
Serving Size: 1 (204 g)
Servings Per Recipe: 6