16 Spoon - Choco
My chocolate version of the cake 16 Spoons ...
- BISCUITS: Beat eggs well with sugar and gradually add flour, baking powder, cocoa, milk and oil. Bake the biscuit at 170 ° until the toothpick comes out clean (approx. 15-20 minutes - depending on the oven). After the biscuit is baked, immediately bake it with the handle of the cooker. (Later, these holes will be filled with pudding, so determine the layout and density of the holes as desired)
- OVERFLOW 1: Make 200 ml of coffee (it can be black or instant coffee if you wish, but make it a little stronger because of the taste) and melt margarine / butter and sugar in it. Pour hot coffee over the still hot biscuit.
- OVERFLOW 2: Cook the pudding according to the instructions on the bag and immediately pour over the biscuit so that it fills all the holes.
Cool the cake well before serving. :)