Easy cooking: Italian chocolate cake
When we were at a meetup a friend of mine made this cake, an Italian chocolate cake which was heaven! I asked her how she made it and she said she just googled the words 'italian chocolate cake' which I did too. I found some recipees and one of them was this one (in Dutch), which I thought was quite good and decided to translate it into English adding some variations. Made this cake for my mothers birthday party and everyone who had a piece said it was good but heavy. So perfect to have after a light lunch ;)
Ingredients:
for 1 cake with a diameter of 24 cm
- 200 gr dark chocolate
- 100 gr butter
- 6 spoons of milk
- 4 eggs
- 150 gr white sugar
- 50 gr of flour
- 1.5 teaspoon of baking powder
How to:
- Heat your oven at 180°C.
- Melt the chocolate with the butter and milk au bain marie (take a look at the alternatives image :) )
- Stir until you get a nice smooth mixture.
- Divide the eggs. (If you're not confident in this, split every egg into another little bowl. If you get yoke in your eggwhite it will be more difficult to whip the egg whites stiff) so yokes in one bowl and egg whites in another one. light darked yellow.
- Slowly add in the chocolate mixture with the eggyokes and sugar.
- Mix until you get a smooth mixture again.
- Add the flower and the baking powder and mix with a wooden spoon
- Whip the eggwhites stiff
- Add them with a wooden spoon to the chocolate batch and mingle with a wooden spoon, slowly.
(you're adding air to the mixture :) )
- Take your tin and add butter and flour, or add a baking sheet so your cake won't stick to the tin.
- Pour the batter into the tin and bake for 35 minutes, no minute longer of the inside will get hard and you want it to have a soft chocolate spongy feeling
- Melt the chocolate with the butter and milk au bain marie (take a look at the alternatives image :) )
- Stir until you get a nice smooth mixture.
- Divide the eggs. (If you're not confident in this, split every egg into another little bowl. If you get yoke in your eggwhite it will be more difficult to whip the egg whites stiff) so yokes in one bowl and egg whites in another one. light darked yellow.
- Slowly add in the chocolate mixture with the eggyokes and sugar.
- Mix until you get a smooth mixture again.
- Add the flower and the baking powder and mix with a wooden spoon
- Whip the eggwhites stiff
- Add them with a wooden spoon to the chocolate batch and mingle with a wooden spoon, slowly.
(you're adding air to the mixture :) )
- Take your tin and add butter and flour, or add a baking sheet so your cake won't stick to the tin.
- Pour the batter into the tin and bake for 35 minutes, no minute longer of the inside will get hard and you want it to have a soft chocolate spongy feeling
- Let it cool
- Get your icecream and enjoy ^^
Onto the pics!
It's crunchy on the outside but soft on the inside. You can compare it with the density of a brownie.
