Chocolate cake without eggs, light as a cloud

Weightless chocolate cake that just melts in your mouth! This is a universal pie recipe, which, if desired, can be supplemented with sour cream (spread on top with whipped sour cream with sugar or cut in half and smear the middle). You can also decorate with nuts, candied fruits, here is only your imagination.

Alyona

The author of the recipe

Chocolate cake without eggs, light, like a cloud

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

servings:

Wheat flour

Sugar

Cocoa powder

Kefir

Baking soda

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 5 g

Fats 2 % 1 g

Carbohydrates 90 % 54 g

247 kcal

GI: 6 / 0 / 94

Step-by-step cooking

Cooking time: 1 h

Step 1:
To prepare a light chocolate cake without eggs, you need to prepare the necessary products. I took kefir out of the refrigerator in advance so that it warmed up to room temperature. Today we are expecting children to visit, so I cooked a double portion at once.
Step 2:
Take two bowls. In one, mix cocoa powder and sugar. Be sure to sift the flour through a sieve or use a special sifting mug. This will saturate the flour with oxygen and the baking will be more lush. When the flour has been sifted, add it to the cocoa and sugar in a bowl. Pour kefir at room temperature into the second bowl and add the amount of baking soda required by the recipe. Soda should not be extinguished, kefir will do it.
Step 3:
Mix the first dry mixture and the second (kefir with soda). It turns out a pleasant coffee-colored dough of the density of sour cream.
Step 4:
Take a suitable baking dish. If you have a silicone mold, you can not lubricate it with oil. If you have a metal or glass mold, you need to lubricate it with oil. It is convenient to do this with a silicone brush. And on top of the oil, you can sprinkle the edges and bottom with flour or semolina. I have semolina today. The height of the pie depends on the size of the mold. If you make one serving (take everything for 1 cup), the pie will be low and it is advisable to take a narrow shape.
Step 5:
Pour the dough into the baking dish prepared for baking. I have a glass mold, so I put it in a cold oven. If you have a metal or silicone mold, then the oven needs to be heated to a temperature of 190 degrees, the "top-bottom" mode. Send the dough form to the oven. The approximate cooking time is 25 minutes. Check the dough with a wooden stick, toothpick or match. Focus on your oven.
Step 6:
That's such a handsome guy we got today!

The structure of this pie turns out to be delicate, weightless, mega chocolate, almost melting in your mouth!

Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !

Be prepared for the fact that you may need more or less flour than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!