Recipe of Homemade Old fashioned sokolatina


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Old fashioned sokolatina
Old fashioned sokolatina

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Consider the stairs. Rather than using an elevator, walk up the stairs to the floor you live or work on. Obviously this isn’t as possible if you work on the 25th floor of a high rise, but if you work on the fourth, climbing the stairs is a fantastic way to get some exercise in. Even if your office or home is on one of the top floors, you can choose to get off of the elevator early and take the stairs the rest of the way. Most people will choose to be idle and take an elevator instead of opting for exercise on the stairs. That just one flight of stairs—when taken a handful of times a day—can be just the extra boost that your system needs.

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We hope you got insight from reading it, now let’s go back to old fashioned sokolatina recipe. To cook old fashioned sokolatina you only need 22 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to cook Old fashioned sokolatina:
  1. Provide For the cake
  2. Provide eggs
  3. Use sugar
  4. Take all purpose flour
  5. You need unsweetened cocoa powder
  6. Use corn oil
  7. Provide vanilla
  8. Provide baking powder (40 g)
  9. Prepare For the syrup
  10. Prepare sugar
  11. Use water
  12. Prepare vanilla
  13. You need lemon juice
  14. Get For the pudding
  15. Take vegetable whipped cream
  16. Prepare sweetened condensed milk
  17. Get vanilla
  18. Provide sweetened hazelnut chocolate spread
  19. Provide For the ganache
  20. Take couverture chocolate 54%
  21. Provide heavy cream 2% fat
  22. Use honey
Steps to make Old fashioned sokolatina:
  1. Beat the eggs with the sugar, thoroughly.
  2. Gradually add the rest of the ingredients for the cake, without beating them too much.
  3. Brush a medium-sized baking tray of 30x22 cm very well with butter and pour in the mixture.
  4. Bake in a fan oven at 180οC for about 13-15 minutes. Check if it is done using a wooden skewer or a knife.
  5. While the cake is baking prepare the syrup boiling it for 5 minutes. Pour the hot syrup over the cake as soon as it is out of the oven.
  6. Set it aside to cool completely.
  7. Beat the whipped cream to make it fluffy, add the sweetened condensed milk, the sweetened hazelnut chocolate spread and the vanilla.
  8. Spread the pudding softly over the cake and place it in the fridge for at least 2-3 hours so that the pudding sets.
  9. Prepare the ganache by bringing the heavy cream to the boil. Break the couverture chocolate into pieces and add it to the cream stirring constantly so that it gleams… Add 1 tsp of honey so that the ganache doesn't harden.
  10. Spread the ganache carefully on top of the cream and garnish with chocolate sprinkles, grated chocolate and/or glacé cherries.
  11. Ideally, leave it in the fridge overnight so that the cake is cut perfectly.
  12. It is even better on the next day, if there's any left!!!

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