Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 2 cups semi-sweet chocolate chips
- 2 cups heavy cream
- 2 tablespoons confectioners' sugar
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Whisk
- Saucepan
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350 degrees F. Grease a 9-inch round cake pan with butter.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream together the butter and sugar with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the vanilla extract and mix until combined.
6. Slowly add the flour mixture to the butter mixture, alternating with the milk, until all ingredients are combined.
7. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. While the cake is baking, melt the chocolate chips in a saucepan over low heat.
9. In a medium bowl, whip the heavy cream with an electric mixer until stiff peaks form.
10. Fold the melted chocolate into the whipped cream until combined.
11. Once the cake is done baking, let it cool completely before spreading the chocolate cream mixture over the top.
12. Sprinkle with confectioners' sugar and serve.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350 degrees F
Serving Size: 8-10
Nutritional Information:
Calories: 590
Fat: 36g
Carbohydrates: 62g
Protein: 7g
Substitutions for Ingredients
- Butter: Can be substituted with vegan butter or coconut oil.
- Milk: Can be substituted with almond milk, soy milk, or oat milk.
- Heavy Cream: Can be substituted with coconut cream.
Variations:
- Add 1/2 cup of chopped nuts to the cake batter for a crunchy texture.
- Add 1/2 cup of dried fruit to the cake batter for a fruity flavor.
- Substitute the semi-sweet chocolate chips with white chocolate chips for a different flavor.
Tips and Tricks:
- Make sure the butter and eggs are at room temperature before beginning.
- Make sure the cake is completely cooled before spreading the chocolate cream mixture over the top.
- If the cake is too dry, add a few tablespoons of milk to the batter before baking.
Storage Instructions:
The cake can be stored in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
The cake can be reheated in the oven at 350 degrees F for 5-10 minutes.
Presentation Ideas:
- Serve the cake on a platter with fresh berries and mint leaves for a colorful presentation.
- Dust with cocoa powder for a chocolatey presentation.
Garnishes:
- Fresh berries
- Mint leaves
- Cocoa powder
Pairings:
- Ice cream
- Whipped cream
- Hot fudge sauce
Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
- Potato salad
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of milk to the batter before baking.
- If the cake is too wet, add a few tablespoons of flour to the batter before baking.
Food Safety Advice:
- Make sure all ingredients are at room temperature before beginning.
- Make sure the cake is completely cooled before spreading the chocolate cream mixture over the top.
- Store the cake in an airtight container at room temperature for up to 3 days.
Food History:
Chocolate Krempita is a traditional Austrian dessert that is made with layers of cake and chocolate cream. It is believed to have originated in the 19th century and is still popular today.
Flavor Profiles:
Chocolate Krempita has a rich and creamy flavor with notes of chocolate and sweetness.
Serving Suggestions:
Chocolate Krempita can be served as a dessert or snack. It can also be served with ice cream, whipped cream, or hot fudge sauce.
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Region: Serbian