Luisa Morón, from Cocinando con mi carmela, has prepared an easy and quick recipe to make in Le Creuset casserole, for all of us who want to get the most out of this utensil we love so much. Are you up for trying it?
Ever since I have had the casserole at home I make all my stews in it; there's nothing like a stew cooked slowly, like in the old days. I understand we have less time now, but there's no comparison. Lately I had been meaning to bake a cake in casserole —why not try—besides, I had seen several recipes online. I got to work and here it is. The cake, as we call it in Spain, we all know is a type of batter used in baking to make spongy cakes and pastries. The basic ingredients are flour, eggs, and sugar. There are many variations. In this case I propose a cake with a slight chocolate flavor. If you like it stronger, just add more cocoa.
Ingredients
- 4 eggs
- 275gr of sugar
- 100ml of whole milk
- 275gr of sunflower oil
- 325gr of cake flour
- 1 packet of baking powder
- 2 teaspoons of cocoa powder, to give color and flavor
Preparation
- Beat the eggs with the sugar in a food processor until you see they increase in volume and become fluffy.
- Meanwhile, mix the flour with the baking powder and sift. Set aside. Add the milk, continue beating, and add the oil in a thin stream.
- Add the reserved flour to our previous mixture. Beat this mixture at high speed for about 3-4 minutes. Once the batter is ready, cover and refrigerate for an hour.
- Preheat the oven to 200 º, and place the casserole with its lid inside. When the oven is hot, take out the casserole using cloths or gloves. Line the base with baking paper or brush the base and sides with butter.
- Add the dough. Put the casserole in the oven. Bake for the first 15 minutes at 200 º , then bake at 185º for about 35-45 minutes, depending on the oven.
- Remove the cocotte from the oven, take off the lid and let cool before unmolding. When it's cool, let it finish cooling on a rack and it's ready for breakfast or an afternoon snack.
Comments
Rosa said:
Para la receta de bizcocho la cocotte esta tapada toda la coccion dentro del horno??
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?
Gracias
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.