It’s been a while since I last posted on this blog, mostly due (i) the elections shock and (ii) a kind of crazy period at the university. So I decided that my return needed to be done in style. And what is better for that than coming back with a chocolate cake?
I honestly have never met anyone who did not like chocolate cake, but this one is my absolute favourite chocolate cake. The recipe comes from my mum’s best friend but it is actually on of many version of a quite traditional Italian chocolate cake (torta caprese). The special feature of this cake is that it is essentially almond folded into melted chocolate, which makes for a moist and fudge-y texture (it is really not an exaggeration to say that this literally melts in your mouth). It is also very easy to do, the only thing to take care of is buying very good dark chocolate!
- 4 oz (100g) dark chocolate
- 1.5 cups (140g) almond meal
- 3 eggs
- 3/3 cups (150g) sugar
- 7 tablespoon (100g) butter
- 1 tablespoon flour
- 1 teaspoon baking powder
Pour 1 cup of water into a saucepan and bring to a boil, then lower to simmer. Meanwhile break the dark chocolate into small pieces and put them into a separate smaller bowl, small enough to fit into the saucepan. When the water is simmering, put the bowl with the chocolate into the saucepan and stir until the chocolate is melted. Be very careful not to let any of the boiling water into the bowl with the chocolate.
Meanwhile, separate the egg yolk from the white and beat the whites to stiff peaks. When the the chocolate is melted, pour it into a bigger bowl, adding the sugar and butter at room temperature. Mix well, then add the almond meal, the egg yolk, flour and baking powder, mixing well to incorporate. Lastly, add the egg whites, mixing very delicately by hand (no mixer here).
Grease a cake pan with butter and sprinkle with sugar, pour the batter into it and bake at 350F for 25-30 minutes, but avoid overcooking (it is better to leave this cake rather moist).