Bizcocho exprés de chocolate y pistachos

25 mins
Serves 4
https://canalcocina.es/receta/bizcocho-expres-de-chocolate-y-pistachos

Directions

  1. 1Preheat the oven to 180 ºC.
  2. 2Preheat the oven to 180 ºC.
  3. 3Preheat the oven to 180 ºC.
  4. 4In a large bowl, mix the eggs, milk, oil, and water. Mix well and add the dry ingredients.
  5. 5In a large bowl, mix the eggs, milk, oil, and water. Mix well and add the dry ingredients.
  6. 6In a large bowl, mix the eggs, milk, oil, and water. Mix well and add the dry ingredients.
  7. 7Add the flour, yeast, sugar, cocoa, and finally, the pistachios.
  8. 8Add the flour, yeast, sugar, cocoa, and finally, the pistachios.
  9. 9Add the flour, yeast, sugar, cocoa, and finally, the pistachios.
  10. 10Mix vigorously to avoid lumps and pour into a greased non-stick mold.
  11. 11Mix vigorously to avoid lumps and pour into a greased non-stick mold.
  12. 12Mix vigorously to avoid lumps and pour into a greased non-stick mold.
  13. 13Bake for 25 minutes or until a toothpick inserted comes out clean.
  14. 14Bake for 25 minutes or until a toothpick inserted comes out clean.
  15. 15Bake for 25 minutes or until a toothpick inserted comes out clean.
  16. 16Cool on a wire rack and serve
  17. 17Cool on a wire rack and serve
  18. 18Cool on a wire rack and serve

Ingredients

  • 100 g sugar
  • 100 g sugar
  • 100 g sugar
  • 6 g powdered yeast
  • 6 g powdered yeast
  • 6 g powdered yeast
  • 60 g flour
  • 60 g flour
  • 60 g flour
  • 1 egg
  • 1 egg
  • 1 egg
  • 60 g milk
  • 60 g milk
  • 60 g milk
  • 20 ml mild olive oil
  • 20 ml mild olive oil
  • 20 ml mild olive oil
  • 50 ml water
  • 50 ml water
  • 50 ml water
  • 20 g cocoa powder
  • 20 g cocoa powder
  • 20 g cocoa powder
  • 3 tablespoons pistachios
  • 3 tablespoons pistachios
  • 3 tablespoons pistachios

Equipment

ovenlarge bowlnon-stick baking pantoothpick
Bizcocho exprés de chocolate y pistachos | Clip Recipe