Chocolate cake, cioccolato

This Chocolate Cake Is For The Books

by • March 15, 2013 • Good Food, RecipesComments (0)1523

Butter 2/3 Cups (150 gr)
Unbleached Wheat Flour 1 1/4 Cups (150 gr)
Brown Sugar 3/4 Cups (150 gr)
60% or 70% Dark Chocolate 4.2 Oz (120 gr)
3 Brown Eggs
1/2 pack (8gr) Yeast Bread of Angels for sweets (Pane Angeli 16gr pack)

Ciambella al cioccolato, Chocolate


Work the butter for three to five minutes till it’s soft and foamy. Add the brown sugar and keep working it. Add the egg yolks, one by one, sift the flour and the yeast into the bowl and keep mixing (pour a little milk if it’s too dense to mix).

In the meantime, prepare the chocolate by melting it in a small pot on low fire with a little milk. Finally you will add the chocolate to the mix stirring the blend manually with a wooden spoon to incorporate the darker mass.

One of the most important phases of the making of this cake is whipping the egg whites. Once the egg whites are nicely whipped, go ahead and add them to the blend, mixing it slowly and carefully from bottom to top with a wooden spoon. Finally pour the mix into a cake pan (4 or 5 inches high with a hole) that you previously oiled and sprinkled with flour.

Cook in the oven at 355°F (180°C) for 30 minutes, making sure not to open the oven before then (the cake would sit on itself and lose its volume).

After that time, once the cake almost doubled its size, you can check if it’s ready poking it delicately with a wooden stick or toothpick: if the stick comes out wet, the cake still needs some time in the oven. In such case, allow a few more minutes and repeat, but always keep an eye on the color as the main indicator, you don’t want to burn it.

Let the cake sit for a few minutes, then remove it from the pan and finish it with powdered sugar or melted chocolate.

Chocolate Cake

To make the cake lighter you can use half butter and half coconut butter or extra virgin olive oil. Also, feel free to incorporate chocolate chips or fresh walnuts in the mix to add crunchiness and extra flavor. And finally, try to use organic ingredients and free-range eggs when possible.

As an alternative to the classic pan, you can get creative using shaped silicone pans; they keep the temperature even better than the regular metal.

Chocolate hearts

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