Desserts, Imma's recipes

Hot milk sponge cake with cocoa and Balsamic Vinegar of Modena PGI


120g whole milk, fresh

60g butter

145g weak flour

20g bitter cocoa

6g baking powder

165g sugar

1 teaspoon of Balsamic Vinegar of Modena PGI

3 medium size eggs at room temperature

1 teaspoon of vanilla extract

a pinch of salt

Icing sugar and fruit as decoration


Author: Imma Di Domenica

Sift twice the flour with the baking powder, the cocoa and salt, then set aside. Pour the milk and the butter in a small pot and warm up until the butter is completely melted. Whip the eggs in a planetary mixer (or with an electric whip) for about a minute at medium-high speed, add the sugar a little at a time and whip until tripled in volume and the mix will look clear-coloured and fluffy (about 10 minutes). With the aid of a spatula, in three times with movements from bottom to top, delicately fold into the whipped mixture the flour, the cocoa and the sifted baking powder . Heat up again the milk and butter, before boiling point pour into the mixture in two times along with a teaspoon of Balsamic Vinegar of Modena PGI and fold with the spatula. Pour into a 22 cm mould lined with baking paper and cook in a preheated oven at 175°C for 25-30 minutes.