SPONGE CAKE CHOCOLATE TO FAST VARIEGATED. Recipe

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2 votes | 385 views

Often on Sundays my children ask me to give him something sweet, like many a Sunday I opened the pantry and I had just sugar, flour, eggs, butter the baking chocolate (which actually I do not never miss) and a little lemon and them I got the idea of ​​being able to do something simple and genuine, but that could satisfy their sweet tooth ...

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Servings: 8
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Ingredients

Cost per serving $9.77 view details

Directions

  1. Preheat oven to 180 degrees, melt the chocolate in a double boiler with butter and a little lemon, then into food processor or put them in a bowl with the eggs and sugar until it becomes a smooth cream ammalgamare (recommended for 10 \ 15 minutes to help better the leavening of the cake once in the oven), add slowly sifting the flour and then add the lemon and the yeast dissolved in milk and put the dough in a buttered mold of medium size and floured (or baking paper). Before baking chocolate to Sit trying to spread throughout the dough and turn dough lightly with a leccapadelle all'intrerno (otherwise you risk that chocolate is at the bottom and 40 infornare.Dopo minutes to control the cooking if it is ready to leave turn out a little cool and serve.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 139g
Recipe makes 8 servings
Calories 416  
Calories from Fat 160 38%
Total Fat 18.08g 23%
Saturated Fat 10.55g 42%
Trans Fat 0.02g  
Cholesterol 98mg 33%
Sodium 101mg 4%
Potassium 217mg 6%
Total Carbs 59.49g 16%
Dietary Fiber 3.2g 11%
Sugars 34.88g 23%
Protein 6.18g 10%
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