Luisa Morón, from Cooking with my carmela , has prepared an easy and quick recipe to make in a Le Creuset cocotte , for all of us who want to get all the juice out of this utensil that we love so much. Do you dare to try it?

Since I have the cocotte at home, all my stews are made in it, there is nothing like a stew made little by little, like in the past. I understand that now we have less time, but there is no color. Lately I had pending to cook a cake in a cocotte , why not try it, I had also visualized several recipes on the net. I got to work and here you have it. The sponge cake as we call it in Spain, we all know that it is a type of dough that we use in confectionery to make sponge cakes and pies. The basic ingredients, flour, eggs and sugar. We can find many variants. In this case I propose a sponge cake with a slight chocolate flavor. If you like it a lot, adding more cocoa is enough.


  • 4 eggs
  • 275g of sugar
  • 100ml of whole milk
  • 275g of sunflower oil
  • 325g of pastry flour
  • 1 sachet of yeast
  • 2 teaspoons cocoa powder, to add color and flavor


  1. Beat the eggs with the sugar in a food processor until we see that they increase in volume and fluff.
  2. Meanwhile mix the flour with the yeast and sift. We booked. Add the milk, continue beating and the oil in the form of a thread.
  3. Add the reserved flour to our previous mixture. We will beat this mixture at a fast speed for about 3-4 minutes. Once our mixture is ready, cover and reserve for an hour in the fridge.
  4. Preheat the oven to 200º, introduce the cocotte with a lid. When the oven is hot, remove the cocotte with the help of cloths or gloves. We line the base with baking paper or paint our base and walls with butter.
  5. We add our dough. Put the cocotte in the oven. We bake for the first 15 minutes at 200º, once this time has passed we bake at 185º for about 35-45 minutes depending on the oven.
  6. Remove the coccotte from the oven, remove the lid and let it cool before unmolding it. When it is cold, let cool on a rack and ready for breakfast or snack.


Francia said:

Yo estoy feliz con mi nueva cocotte. En el punto 4, pregunto: no sería más fácil al poner la cocote a calentar, previamente haber puesto el papel y la mantequilla? Así evitamos quemarnos. Por otro lado, la masa k está en el frigo si está fría y la cocotte caliente, sería esto un problema? Gracias.

Toñi said:

Me han regalado la Cocotte, se puede hacer pan y bizcochos sin necesidad de utilizar horno??

maite said:

Que tamaño tiene la coccotte yo tengo una ovalada de 31 cm

Claudia said:

Hola Rocío, hay quien lo hace siempre con papel vegetal en la cocotte, pero no hace falta. Si el bizcocho está bien hecho y has untado con mantequilla y espolvoreado harina, el bizcocho te saldrá perfectamente. Saludos!

Claudia said:

Hola Nandi, pon la cocotte en el horno con la tapa mejor :) Saludos!

Claudia said:

Gracias, Patricia! Lamento que no podemos aportar también la traducción. Saludos!

Claudia said:

Hola Teresa, me apunto a ese desayuno! :)

Rocío said:

¿No es necesario papel vegetal para desmoldar bien?

Nandi said:

El cocote se mete en el horno tapado con su tapadera o sin ella?

Patricia said:

Todas las recetas que he probado son excelentes, lastima que no vienen en ingles.

teresa said:

Me comeria un buen trozo con un vaso de leche,que pinta.

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