Dolce al cioccolato
Chocolate cake
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yeld for 12
- 4 eggs
- 150 g (5 1/2oz) bitter chocolate
- 175 g (6 1/2oz) white flour
- 150 g (5 1/2oz) sugar
- 35 g (1 1/4oz) almonds, chopped
- 35 g (1 1/4oz) hazelnuts, chopped
- 150 g (5 1/2oz) unsalted butter
- 7,5 g (2 teaspoons) cake yeast
- Pinch of salt
- Time:
preparation: 30 minutes
cooking: 30-35 minutes - Difficulty:
medium difficulty - Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)
Dissolve the bitter chocolate in a water bath over very low heat and then melt the butter in it stirring gently.
Preheat oven to 180° C (350° F). Butter a 22,5 cm (9 in) round pie dish.
In a bowl beat the eggs and sugar for long time until pale and creamy. Sprinkle in the flour, yeast and salt, stirring gently with a wooden spoon.
Fold in the almonds and hazelnuts and then chocolate & butter mixture. Gently spoon into the buttered dish and level the surface.
Bake in oven for 30-35 minutes until firm and slightly shrunken from the sides of the dish.
Note
- - For a better cake: cut your cake across horizontally. Fill it with jam according to your taste and sandwich discs of the sponge together.
- - You can use margarine instead of butter.
- - Serve it with a little of ice-cream too. It's very good!!
What's the right wine for " Chocolate cake " ?
Our suggestion is: Brachetto d'Acqui (an Italian red sparkling wine) or an Italian sweet sparkling wine like Asti Spumante.
