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Soft flourless dark chocolate cake

Difficulty: 

media

 1 hour 15 minutes

Ingredients per 12 Portions

For a 10 inch diameter mold:
dark chocolate, 10,6 oz
plain yogurt, 1/5 cup
vanilla sugar, 3,5 oz + a couple of spoons for the mold
1 pinch of salt
fresh cream, 3/5 cup
butter, 1 stick + 1 knob for the mold
unsweetened cocoa powder, 2 tbsp
eggs, 5

Procedure

Pre-heat the oven to 150° C fan.
Butter thoroughly the cake tin and sprinkle with some sugar then, using some aluminium foil, wrap the outside of the cake tin to that it can be safely put in a water bath.
Put the chocolate, butter and cocoa in a saucepan and melt over very low heat.
In a bowl put the egg whites with a pinch of salt and beat using and electric whisk. Add 50 g of sugar and beat till it reaches a meringue like consistency.
In another bowl put the egg yolks, yogurt, the remaining 50 g sugar and the cream beat for five minutes till creamy but still quite runny.
Pour the melted chocolate mixture to the egg yolk and mix well. Fold in the egg whites and stir gently till the mixture is smooth then pour everything into the cake tin. Put the tin into a large tray and pour some boiling water into latter till it comes up to ¾ of the cake tin. Cook in the oven for around an hour or till a toothpick inserted in the middle of the cake comes out clean. Take out of the oven, leave in the water bath for around five more minutes, then remove from it and cool on a wire rack. Serve cold with dollops of whipped cream.


Thanks to: Il Deborino

Debora Troni – Busy Bee (Il Deborino)

I’m from Tuscany but I lived in Britain for several years before coming back to Italy and settling in Mantua where I live with my husband.
I’ve travelled all over the world and this, along with my experience of living abroad have enriched my knowledge about the traditions and culinary cultures of other Countries.
I’ve always been drawn to conviviality and storytelling so in 2009 I started my blog in order to share my culinary experiments. The decision to give the blog an international appeal by publishing my posts both in Italian and in English is consistent with the contents of the blog itself: a mix of excellent traditional Italian dishes and food from all over the world all cooked with curiosity and passion.

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