Sugbu Torta Ug Cocoa
Ingredients
- 38 g Peotraco Premium Cocoa Powder
- 140 g Peotraco Sugarlyte
- 180 g All-Purpose Flour
- 3 g Salt
- 8 pcs Egg Yolks (Large sized eggs) at Room temperature
- 177 ml Canola Oil
- 57 g Butter, melted
- 236 ml Evaporated Milk, room temperature
- 5 ml Vanilla Extract
**More butter for brushing on the torta a little sprinkling of Peotraco Sugarlyte on top**
Instructions
- Preheat oven to 350ºF. Grease the torta molds with shortening. Set aside.
- In a large bowl, sift together all-purpose flour, Peotraco Premium Cocoa Powder, baking powder,and salt. Set aside.
- In a mixing bowl, whisk together egg yolks and Peotraco Sugarlyte until light in color.
- Add oil and melted butter.
- Add the dry ingredients in two additions, alternating with the evaporated milk.
- Add vanilla and stir until mixture is free from lumps.
- Pour the batter into prepared torta molds.
- Bake for 15 minutes.
- Take out of the oven and cool for 10 minutes. Remove from molds.
- Still warm brush with butter and sprinkle lightly with Peotraco Sugarlyte. Enjoy!