Sweet Chocolate Custard Cake – a delicious recipe with eggs, milk, sugar, sweet chocolate, margarine, cake flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat one of the eggs and combine with 1/2 cup of the milk and 2/3 cup of the sugar.
2
Cook and stir over medium heat for about 2 minutes.
3
Add the chocolate; reduce heat and cook until chocolate is melted and mixture thickens.
4
Cool to room temperature. Meanwhile, cream margarine; add remaining cup of sugar gradually. Cream until light and fluffy.
5
Add remaining eggs, one at a time and beat well after each.
6
Sift flour; measure and sift again with soda and salt.
7
Combine milk and vanilla, then add flour mixture and milk alternately to the creamed mixture, beginning and ending with flour.
8
Stir in cooled chocolate mixture and beat until well blended.
9
Pour into three 8-inch round layer pans which have been greased and floured on the bottom.
10
Bake in a 350u00b0 oven for 25 to 30 minutes.
1317
kcal
Calories
27
g
Fat
238
g
Carbs
28
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 eggs, 1 1/2 c. milk, 1 2/3 c. sugar, 1 pkg. German sweet chocolate, and more.
Yes, Sweet Chocolate Custard Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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