Metric:
6 Eggs
200gr Butter
180gr Flour
180gr Sugar
150gr Milk Chocolate Bar
50gr Powdered Cocoa
8gr Baking Powder
5gr Vanilla Extract
Classic Italian Chocolate Cake Recipe
Recipes > Italian Recipes > Italian Cake Recipes > Italian Chocolate Cake Recipes
TRADITIONAL ITALIAN RECIPE: I was looking for inspiration and i found Nigella's italian-christmas-pudding-cake. ITALIAN PUDDING CAKE??? What a hell has she smoked?
I find interesting how people of italian origins start cooking and then they add the adjective "ITALIAN" in the name of their dishes. As if i called my Carbonara "Bald Carbonara" or "Big Nose Carbonara" only because i have a big nose!
Nigella then carries on like a old deliriant woman stroke by high fever saying:
"This recipe is my own but at the same time a conflation of a couple of Italian Christmas must-haves: the glorious, fruit-studded panettone and crema di mascarpone, which is best described as tiramisu without the Savoiardi biscuit layer, and sometimes with pieces of chocolate stirred through the mascarpone mixture. I have brought in a cassata element, which means I add, along with the chocolate, some crumbled marrons glaces (though any candied or dried fruits could do) and chopped pistachios"
So, by her logic now if i mix Carbonara ( or eggs ) with Amatriciana sauce... i'm entitled to call my dish "ITALIAN" and sell it off as suck?
Forget the old lady... THIS IS THE REAL ITALIAN CHOCOLATE CAKE!!!
Skill Level:  |
Time: 1 Hour |
Price:  |
Serves: 6 People |
Ingredients:
| Conversions |
Directions:
01 - Melt the Chocolate and let cool.
02 - In a large bowl, mix Butter and Sugar.
03 - While you are mixing, and as soon the the sugar/butter mixture has turned into a homogeneous cream, slowly add the 4 Large Eggs.
04 - Add the Chocolate you previously molten.
( feel free to add a pinch of Salt )
05 - Heat the oven at 180C / 350F.
06 - In another bowl mix the Flour and the Cocoa.
07 - Combine the flour/cocoa mixture with the Eggs, little by little.
and add the Vanilla Extract.
08 - Once the mixture is smooth and free of lumps, pour it in a buttered and floured Spring Form Cake Pan 24cm / 10in.
09 - Cook in the oven for 45-60 minutes.
10 - Use a toothpick the check if it's ready.
Notes:
- There is no problem in eating raw eggs. Italian people ( I'm one ) do it EVERYDAY. Just make sure the egs are fresh and double check the expiring date.
- Can be kept outside for 1 day or in the fridge for 2.
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