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Recipes >

Classic No Bake Chocolate Yema Cake

1 Favorite

Yield

8 inch cake

Difficulty: Intermediate

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Favorite

Nutri-Tip

Classic No Bake Chocolate Yema Cake

Yield

8 inch cake

Difficulty:

Intermediate

EXIT

Nutri-Tip

Eggs contain the highest quality protein.

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Try our BMI Calculator

About this recipe

chocolatey and yummy yema cake without the need to bake.

Yield

8 inch cake

Nutritional Value

Egg yolks provide omega-3 fatty acids DHA which helps in lowering blood pressure.

Filipino Element

calamansi

Prepare the following

Spatula
Mixing Bowl
8 inch Round Pan
Sauce Pan
Steamer
Sifter

Ingredients

Tick the circle to add ingredient to your grocery list.

Chocolate Cake

1/2 cup Butter
1 cup Sugar
1 can Alaska Classic Evaporated Filled Milk 360mL Buy now
2 pcs Eggs, large
1/2 tsp Vanilla extract
1 cup All-purpose flour
1/2 cup Unsweetened cocoa powder
1/2 tsp Coffee powder
3/4 tsp Baking powder
3/4 tsp Baking soda

Yema Frosting

1 can Alaska Classic Sweetened Condensed Filled Milk 377g (290ml) Buy now
1/2 cup Alaska Classic Evaporated Filled Milk 360mL Buy now
6 pcs Egg yolks, large
5 pcs Calamansi, juiced,

Topping

1 tbsp Cheese, grated

Procedure

Tick the circle to once you're done with the procedure.

Chocolate Cake

Line the bottom of an 8 inch round pan.
Melt butter in a saucepan. Add in sugar and Alaska Classic Evaporated Filled Milk. Stir over low heat until sugar is dissolved. Remove from heat and let it cool slightly.
Heat up the steamer.
In another bowl, sift together flour, cocoa powder, baking soda and baking powder.
Whisk in eggs and vanilla extract in the slightly cooled milk mixture. Pour the egg milk mixture into the flour mixture and mix well.
Pour the batter into the lined baking pan and cover loosely with aluminum foil. Steam over medium heat for about 40-45 minutes or until toothpick inserted in the center comes out clean.

Yema Frosting

Combine Alaska Classic Condensed Filled Milk, Alaska Classic Evaporated Filled Milk and egg yolks in a heatproof bowl. Set over a pot of simmering water. Cook for 45 minutes or until mixture thickens to spreadable consistency. Remove from heat and mix in calamansi juice.
Transfer to another bowl then cover with cling wrap touching the yema frosting to avoid film from forming. Let it cool to room temperature.

Assembly

Place cooled cake in a cake board or plate then slice in half, crosswise. Spread some of the yema frosting on the middle and top part of the cake.
Let it cool in the chiller for 1-2 hours. Finally add grated cheese before slicing.