Let's cook!

Here it is a recipe to put into practice the use of the utensils in the post “Learning by cooking”!

To cook, you have to be aware of the measuring unity that you want to measure to choose the utensils that you are going to need. If you are measuring with the weigh, probably you will obtain grams and with the spoons, pitchers or cups, you will obtain ml.

Ingredients:

4 eggs

175 g of sugar

200 ml of liquid cream

100 g of sunflower oil

5 ml of vanilla essence

50 g of cocoa pounder

200 g of flour

16 g of yeast

80 g of dark chocolate to melt

Utensils to measure:

Scale

Spoons and pitchers of cups to measure.

Thermometer.

Let's start!

     1. Measure all the ingredients and prepare them to start.

     2. To make the cake, first we have to mix the eggs with the sugar and the vanilla essence. Then we incorporate the cream and oil, mixing softly. Finally, sift the flour and incorporate the cocoa, flour and yeast, little by little.

      3. We grease a mold of aprox 22 cm of diameter with butter, and we put the the mix in the mold. We put it on the oven in 180º during 30 minutes. You know that it is perfect when you prick the cake with a knife and the knife is clean. Take out from the oven and let it get cold for 10 minutes.

    4. Meanwhile, you take the chocolate and put it in a “baño maría”. To know how to do baño maría, you can see the video below:

      To make the perfect chocolate, we take the thermometer and measure the temperature to rich 50-55º. When you rich that temperature, you have to get less temperature, approximately  30º or 31º. You get the chocolate out of baño maría and when it is 28º or 29º you through it in the cake to cover it. 

Mmmmm, delicious!