Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 cup granulated sugar
- 1 cup unsalted butter, at room temperature
- 6 large eggs
- 1/2 cup cocoa powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/2 cup milk chocolate chips
- 1/2 cup dark chocolate chips
Special equipment needed:
- Šakotis mold
- Stand mixer or hand mixer
- Large mixing bowl
- Small saucepan
- Parchment paper
- Cooling rack
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease the Šakotis mold with butter and dust with flour.
2. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Sift the flour, cornstarch, cocoa powder, and salt together. Gradually add the dry ingredients to the butter mixture, mixing until well combined.
5. Stir in the vanilla extract and chocolate chips.
6. Pour the batter into the Šakotis mold, filling it about 3/4 full.
7. Place the mold in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Remove the cake from the oven and let it cool in the mold for 10 minutes.
9. Carefully remove the cake from the mold and place it on a cooling rack to cool completely.
10. Once the cake has cooled, melt the dark chocolate chips in a small saucepan over low heat. Drizzle the melted chocolate over the cake.
11. Melt the milk chocolate chips in a small saucepan over low heat. Drizzle the melted chocolate over the cake in the opposite direction of the dark chocolate.
12. Let the chocolate set for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 400
Fat: 22g
Carbohydrates: 47g
Protein: 6g
Substitutions for ingredients:
- You can use semisweet chocolate chips instead of milk chocolate chips.
- You can use a combination of all-purpose flour and cake flour instead of cornstarch.
Variations:
- You can add chopped nuts or dried fruit to the batter for added texture and flavor.
- You can use white chocolate chips instead of dark chocolate chips.
Tips and tricks:
- Make sure the butter is at room temperature before creaming it with the sugar.
- Don't overmix the batter, as this can result in a tough cake.
- Grease the Šakotis mold well to prevent the cake from sticking.
Storage instructions:
Store the Chocolate Šakotis in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in a preheated oven at 350°F (180°C) for 5-10 minutes, or until warm.
Presentation ideas:
Serve the Chocolate Šakotis on a cake stand or platter. Dust with powdered sugar and garnish with fresh berries or mint leaves.
Garnishes:
Fresh berries, mint leaves, powdered sugar
Pairings:
Coffee, tea, hot chocolate
Suggested side dishes:
Fresh fruit salad, whipped cream, ice cream
Troubleshooting advice:
- If the cake is sticking to the mold, try greasing it more thoroughly next time.
- If the cake is dry, try reducing the baking time by a few minutes.
Food safety advice:
Make sure to wash your hands and all utensils before and after handling food. Store the cake in an airtight container to prevent contamination.
Food history:
Šakotis is a traditional Lithuanian cake that is often served at weddings and other special occasions. It is made by pouring batter onto a rotating spit and baking it over an open flame.
Flavor profiles:
Rich, chocolatey, buttery
Serving suggestions:
Serve the Chocolate Šakotis as a dessert or as a sweet treat with coffee or tea.
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Region: Lithuanian