Ovalette is a chocolate type with a soft, spongy texture and a light, fruity flavor. It is used in recipes where the chocolate flavor is important, but the texture and density of the resulting cake are not as important.
Ovalette also lends moisture to cakes and puddings. It is not as fatty as dark chocolate, so it can be used when you do not want the finished product to be too rich or heavy.
Directions
- Make a pastry dough with flour, eggs, and sugar. Add melted egg to the dough and, again, make a paste. Then add other ingredients until you get a smooth, firm dough that is not difficult to handle.
- Make three layers of the same size with the mix
- Put it in the oven for about 15 minutes at 250 ° C, then leave it to cool for 5 minutes before you take it from the oven
- Finally, you can use chocolate or make icing to fill your cake and add decoration.
Uses of Ovalette in cakes
- Ovalette is used for cakes that need chocolate flavor but do not require a lot of texture. It is often used in cakes with a cakey texture, like yellow cake and pound cake.
- Ovalette can be used to give a boost of moisture to cakes and puddings that may not contain enough fat or cream to remain moist on their own. Chocolate truffle soufflés and fudge are examples of this use.
- Ovalette can be used to substitute for an equal amount of unsweetened chocolate.
Conclusion
Ovalette is an excellent ingredient for cakes and a really easy way to add chocolate flavor without having that cakey texture. In order to make the best use of the novelette, you should take into account the type of texture you are after as well as the other ingredients you will be using.
