Santiago or Compostela/B cake is a typical Galician dessert elaborated from few and simple ingredients, which together achieve an explosion of flavor with a texture that are unique to the palate. In fact, only sugar, eggs and ground almonds replacing wheat flour are used in the original recipe. This dessert of yesteryear exists since 1577, when in the city of Galicia it began to be prepared. Since then, over the years, this recipe has been disclosed among the Galician countrymen becoming not only a local tradition, but has managed to transfer the borders and captivate the palates of many who have had the pleasant privilege of liking such exquisiteness . They are many adaptations of this national recipe, as is the case of the Santiago de Chocolate cake, however, there are many other types of them, as can be seen in target = _blank rel = NOFOLLW class = outbound. It should be noted that chocolate is an aggregate ingredient in order to enhance the original flavor of the cake without losing its essence in terms of textures. If you feel like trying this rich and simple recipe, we will explain the step by step to know how to make Santiago de Chocolate cake.
| 🚻 6 Diners | 🕘 45m | 🍵 Post | 🤯 Diverse |
| Ingredients to make a chocolate cake: |
| 250 grams of crushed almonds or ground 4 eggs 250 grams of white sugar 70 grams of butter at room temperature 1 lemon (zest) 20 grams of cocoa powder 125 grams of black chocolate type fondant 1 pinch of cinnamon to taste |
| ADDITIONAL CHARACTERISTICS: MIDDLE COST, |
Ingredients to make a chocolate cake:
1. In a bowl and with the help of a blender, mix the butter and eggs. Once integrated, add the sugar and lemon zest. It is necessary to beat until the mixture whiten and achieve creamy consistency.
2. Derrit the black chocolate to Marias bath and, once melted, let it pay a bit. Proceed to add the cast chocolate in the form of threads in the bowl with the previous preparation, then place the cocoa powder and mix well until the ingredients are unified. You can also melt the chocolate in the microwave following the steps we show in the video :
3. Having a homogeneous mixture gradually incorporates the ground almond and cinnamon and mix with a spatula making enveloping movements.
4. In a greased and floured mold, empty the mixture uniformly. Then, it carries the Santiago cake with baked chocolate previously preheated at about 160 ºC and bake for approximately 25 minutes or even check its cooking when introducing a stick and that comes out free of mixing.
5. Once the cake is ready, let it cool for about 15 or 20 minutes to unmold it and sprinkle powder cocoa to decorate or icing sugar.
