I often find unfinished chocolate bars or chocolate pieces in the kitchen or around the house, especially after the holidays. Children receive a lot of sweets, they are curious, they want to taste them all, but they get bored quickly and abandon them. And because in this house nothing is wasted, here is one of the recipes where I use all the left over chocolates around the house!
Ingredients:
(2 cakes)
8 medium fresh eggs
8 tablespoons sugar
3 vanilla sugar sachets
8 tablespoons white flour 000
1 baking powder sachet
8-10 tablespoons olive oil
250-300 g milk chocolate
Method:
Start by heating the oven at 180ºC. Sift the flour in a bowl and mix it with the baking powder. Tear the chocolate in small pieces and place in a bowl. Prepare two medium pound cake molds and grease it with some oil and flour. Boil the 8 tablespoons of sugar with 8 tablespoons of water in a saucepan to get syrup.
Separate the eggs (it must be at room temperature) and beat the whites to get a foam in a large bowl with a pinch of salt. When well beaten, add the vanilla sugar and gently pour the warm sugar syrup, while stirring continuously with the mixer at high speed until you get fluffy, well-coated foam. Then add the yolks and mix a bit, at low speed this time. Incorporate the flour with the baking powder, gently stirring with the spoon, and then add the oil, taking care to keep the composition fluffy and aired.
Fill the baking molds with 2/3 of the composition and evenly spread the chocolate pieces on top. Pout the rest of the composition on top and pot in the oven to bake for 25-30 minutes at 180ºC. (To make sure that it is baked, make the tooth pick test: insert a tooth pick in the middle of the cake and if it comes out clean, the cake is baked).