The most popular cake in this post-Easter period is the stracciatella cake.
I know, the first warm days are starting… but I still have quite a bit of Easter egg chocolate to use up!
Why? It’s simple: it was so beautiful that I didn’t want to break it!
However, a few days ago we broke it and tasted it, so to avoid having to put it in the fridge, compromising its flavor, I’m having fun making cakes!
Nothing complicated, just healthy cakes for breakfast or a snack.
So here is the stracciatella cake that I made both with yogurt (plain used for the cheesecake) and cream, and I must say that the result, using cream, is more delicate on the palate. But it’s just a matter of taste! Try it even if you don’t have chocolate to spare, because chocolate chips work just fine too!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
- Energy 245.85 (Kcal)
- Carbohydrates 25.05 (g) of which sugars 10.43 (g)
- Proteins 4.08 (g)
- Fat 14.72 (g) of which saturated 4.22 (g)of which unsaturated 5.33 (g)
- Fibers 1.86 (g)
- Sodium 15.96 (mg)
Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Stracciatella Cake
- 1 3/4 cups type 1 flour (or all-purpose)
- 1/3 cup potato starch
- 163 g eggs (3 medium)
- 7 oz fresh cream (or plain yogurt)
- 3/4 cup sugar
- 5 tbsps rice oil
- 2 tsp baking powder
- 5 oz dark chocolate (chopped with a knife)
- as needed powdered sugar
Tools
- Bundt pan – non-stick 9 inch
Preparation of the Stracciatella Cake
– Take the eggs out of the fridge at least an hour before, so they whip better and faster.
– Chop the chocolate into small pieces with a knife and set aside.
– Meanwhile, preheat the oven to 340°F (fan) or 355°F (static).
– With electric beaters, whip the whole eggs with the sugar until the mixture becomes almost white; slowly add the oil and yogurt (or cream).
– Sift the flour, starch, and baking powder into a bowl and mix.
– Gradually add the dry ingredients in three additions, mixing with a spatula (this avoids flour spreading everywhere).
– Add the chocolate, mixing with a spatula to clean the edges of the bowl from any flour residue.
– Grease the cake pan with a little oil and dust with flour, then pour in the stracciatella batter.
– Bake in the oven for about 35 minutes if fan-assisted or 45 minutes if static. The toothpick test always applies.
– Unmold the cake while warm and let it cool on a rack.
– Decorate as desired with powdered sugar.
Ingredient Substitutions:
You can use chocolate chips instead of chopped dark chocolate, or try gianduia or milk chocolate.
Rice oil can be replaced with another delicately flavored oil.
