Turkish Chocolate Crying Cake
Ingredients
Cake
- 4 eggs
- 1 cup granulated sugar
- 1/2 cup milk
- 2 packets baking powder
- 1 cup plus 1 tablespoon flour
- 3 tablespoons cocoa
Whipped cream
- 1 packet whipped cream mix
- 1/2 cup cold milk
Chocolate sauce
- 2.5 cups milk
- 1.5 tablespoons cocoa
- 1 tablespoon wheat starch
- 3 tablespoons granulated sugar
- 1 teaspoon butter
- 1/2 package chocolate
Preparation
Beat 4 eggs and 1 cup granulated sugar with a mixer until frothy at room temperature.
Add 1/2 cup milk, 2 packets baking powder, 1 cup plus 1 tablespoon flour, and 3 tablespoons cocoa, then mix all together carefully as egg size may affect flour measurement.
Pour the batter into a greased rectangular baking dish and bake in a preheated oven at 180 degrees Celsius for about 30 minutes or until a toothpick comes out clean.
After removing from the oven, pour 1.5 cups milk evenly over the hot cake.
Whip 1 packet whipped cream mix with 1/2 cup cold milk and spread over the cake once it has cooled to prevent the cream from melting.
In a saucepan, combine 2.5 cups milk, 1.5 tablespoons cocoa, 1 tablespoon wheat starch, and 3 tablespoons granulated sugar. Heat over medium heat, stirring constantly until thickened. Remove from heat, stir in 1 teaspoon butter and 1/2 package chocolate until smooth, then pour over the cake.
Chill in the refrigerator for 3-4 hours, then decorate as desired and serve.
Tips
Add flour carefully as the size of the eggs can affect the measurement.
