Everyone already knows that corn cake is a nationwide favorite. The recipe is perfect to accompany breakfast, a snack or even as a dessert at the end of a meal. It’s no surprise that several corn pie preparations are circulating on the Internet, ranging from basic ingredients to fillings and toppings.
If you want to update your traditional dessert, chocolate corn cake is the way to go! The flavors of the dough and the syrup harmonize in a surprising way, transforming each bite into a balanced and truly delicious gastronomic experience. Try it!
Chocolate corn cake recipe
Time: 40 minutes
Performance: 10 servings
Difficulty: easy
Ingredients:
- 4 eggs
- 1 cup coconut milk (tea)
- 1/2 cup milk (tea).
- 3 tablespoons butter
- 1 cup canned corn, drained
- 1 cup and 1/2 cup (tea) cornmeal
- 1 cup (tea) wheat flour
- 1 tablespoon of chemical yeast
- Margarine and wheat flour for greasing
Roof
- 1/2 cup melted semi-sweet chocolate
- 1/2 cup cream (tea).
- Chocolate sprinkles for sprinkling
Preparation method:
- In a blender, beat the eggs, coconut milk, milk, sugar, butter, corn and cornmeal.
- Transfer to a bowl, mix the wheat flour and yeast with a spoon.
- Transfer to a greased and floured 20cm x 30cm baking pan and bake in a preheated medium oven (180ºC) for 30 minutes or until an inserted toothpick comes out clean.
- Let cool.
- For the covering, mix the melted chocolate and cream.
- Spread the icing over the cake, sprinkle with sprinkles and serve.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
