Homemade Chocoramo
Ingredients
- 100 gUnsalted butter (softened)
- 100 gWhite sugar (granulated)
- 2 pcEgg (at room temperature)
- 100 gWheat flour (sifted)
- 5 gBaking powder (powdered)
- 2.5 mlVanilla extract (liquid)
- 150 gMilk chocolate (crushed)
- 15 mlSunflower oil (neutral)
Method
A dense sponge cake with a hint of vanilla, coated in a thin chocolate shell that snaps. The texture is firm yet melt-in-the-mouth, typical of traditional snacks.
- 1
Work the softened butter with the white sugar using a whisk. The mixture should become pale, creamy, and double in volume.
- 2
Add the eggs one by one, mixing vigorously between each. Pour in the vanilla extract. The batter should be smooth and shiny.
- 3
Sift the wheat flour and baking powder over the bowl. Mix with a spatula just enough to incorporate, without overworking the dough to prevent it from becoming tough.
- 4
Pour into a rectangular mold. Bake at 180°C for 35 minutes. A knife blade should come out clean and the surface should be golden brown.
- 5
Let cool completely on a rack. Cut the sponge into regular rectangles the size of a chocolate bar.
- 6
Melt the milk chocolate with the oil in a double boiler. The glaze should be fluid and coat the spoon. Dip each piece to coat completely. Let set in a cool place.
Frequently asked questions
How do you get this dish right?
- Do not overwork the batter after adding the flour, or the sponge will lose its softness.
- Adding a bit of oil to the chocolate helps achieve a thinner, shinier shell.
- Wait until the sponge is completely cold before glazing, otherwise the chocolate will run without setting.
How long does this dish keep?
Store in an airtight container in a cool place for up to 5 days to maintain the chocolate's crunch.
