Sometimes it happens that you need to bake a cake, but there is no oven, or you do not want to bother with rolling out the dough. Then a recipe for a cake in a pan comes to the rescue. Tender chocolate cakes, and light airy cream “Ice Cream”. The taste is simply unforgettable. You must try it.
Products:
Dough:
3 eggs.
milk 150 ml
sugar 3 tbsp.
baking powder 1 tsp.
cocoa powder 2 tbsp.
flour 120g.
Butter 40g.
Creme:
400 ml milk
2 eggs
flour 2 tbsp.
butter 100g.
dark chocolate 100 gr.
How to make a cake in a pan:
Prepare everything you need.
For the cream, beat the eggs in a saucepan, pour the sugar.
Stir until the egg whites and yolk come together, you do not need to whisk. Add flour.
Stir to break up any lumps. Add milk in small portions.
Put the mixture on a stove over medium heat.
Stir constantly with a silicone spatula, paying special attention to the bottom and walls of the pan.
At some point, the cream will begin to thicken quickly, then lower the heat. It is important not to allow lumps to form.
The mass should have the consistency of thick sour cream.
Cover with cling film to prevent the surface from getting chilly, and leave it in the cold place until it cools.
In the meantime, get busy baking the cakes. In a bowl, beat the eggs and add the sugar.
Beat them with a mixer until they become very foamy and 3 times bigger. Add melted butter and milk.
Mix and sift in the flour and cocoa. Add in batches, mixing with a mixer on low speed. Add the baking powder.
The result will be a fairly fluid, but airy, batter.
Grease the pan with oil just before baking the first crust. Preheat the pan and pour two scoops of batter (the diameter of the pan is 20 centimeters). The mass flows freely in the pan.
Place on a low heat under a lid. After 1.5-2 minutes turn over and cook the same amount.
You have 7 cakes. Cut them to a diameter of 16-17 cm.
Now you can continue to make the cream. In a bowl put the soft butter and melted cooled chocolate.
Beat with a mixer and add the cold custard mixture a tablespoon at a time.
Do not stop beating until all the custard has been incorporated. You will have a fluffy ice cream.
Assemble the cake conveniently in a cooking ring. Layer each cake with two tablespoons of cream. Do not forget to leave some to butter the top and sides of the cake.
Put in fridge for a couple of hours, to let the dessert soak. Remove the ring, line the cake with the rest of the cream.
Brown the scraps of cake in a pan and grind to a coarse crumb. Sprinkle on top and sides.
The cake in the pan is ready. Bon appetit!