Yes, experimenting. I always watched my parents cooking and it was thanks to them that I learned some recipes. I’d like to improve my cooking skills more and more. I like watching TV shows like “La Prova del Cuoco” (basically, the Italian version of the BBC show “Ready Steady Cook”) in which they show you how to make some recipes, even if some of them are too difficult for me now (you know, they’re presented by pro cooks/chefs!).
I read this recipe (Yogurt cake with chocolate chips) for the first time a year or two ago, and I immediately thought “I’d like to make it someday.” I made it on the 30th, last Wednesday and, trust me, it came out really good! I baked another yogurt cake before this one, but I didn’t like the recipe at all. It was a chocolate yogurt cake, and there wasn’t enough chocolate, in my opinion. The quantity of cocoa reported in the recipe was enough to give the cake a brownish colour, but the cake didn’t taste like chocolate at all.
I decided to share the translated recipe of the first cake I talked about with you…
Yogurt Cake with Chocolate Chips
Ingredients for the mixture:
- 125 g whole milk yogurt (in the original recipe there’s plain wholemilk yogurt, but I actually used vanilla flavoured whole milk yogurt)
- 125 g corn oil (I didn’t have it, so I used the same quantity of olive oil)
- 250 g sugar
- 375 g pastry flour
- 2 eggs
- 188 g chocolate chips (they have to be put in the freezer before preparing the mixture, so they won’t stick to the cake pan)
- 40 g milk
- 1 bag vanilla baking powder
Grease a cake pan with butter, add some flour and then (when ready) pour the mixture into it and bake at 180° C (355 F) for 35-40 minutes.
Just to stay on topic, have you noticed today’s Google logo? It celebrates the 119th anniversary of the sundae (and today’s even a Sunday LOL).