Air manna on milk with cocoa
0
6062
Kitchen
Russian
Calorie content
219.2 kcal
Portions
4 port.
Cooking time
35 minutes
Proteins *
7.6 gr.
Fats *
7 gr.
Carbohydrates*
49.5 g
An ordinary manna can be significantly transformed with cocoa. The taste, color and aroma of the cake will take on a completely different character. But the texture will remain the same - soft, slightly damp and crumbly. It is important to use high-quality cocoa so that the chocolate taste of the manna is rich.
Ingredients
Cooking process
Break the egg into a separate bowl and add granulated sugar. We also add vanillin to flavor the dough. Mix everything together with a whisk by hand or with a mixer at low speeds. When the egg-sugar mixture becomes homogeneous, add cocoa and swollen semolina to it. Work again with a whisk or mixer until all the cocoa powder is completely dissolved in the bulk. Lastly, pour baking powder over the dough and mix thoroughly.
Grease the baking dish with a thin layer of vegetable oil or cover it with oiled parchment. If the mold is silicone, then you do not need to lubricate or cover it. Pour the prepared dough into a mold and put it in an oven preheated to 180 degrees on a medium level. We bake the manna for thirty to thirty five minutes. At the end of the baking time, we check the product for readiness by sticking a toothpick into the center of the manna. If it came out dry, then the cake is ready.
We take the finished manna out of the oven and let it cool down a little. Then we remove it from the mold and cool it completely. If the manna is left to cool directly in the mold, then its edges and bottom crust will soften from condensation and lose its crisp texture. You can sprinkle the surface of the cake with powdered sugar - this will favorably set off the chocolate crust and add sweetness. Also, when serving, chocolate manna can be poured with condensed milk.
Bon Appetit!