The CIOCCOLATTE CAKE is an elegant and irresistibly indulgent dessert, created for chocolate lovers in all its forms. Soft layers of cocoa sponge cake enclose a delicate milk cream, velvety and light, which perfectly balances the intensity of the cocoa.
The contrast between the soft base and the creamy filling creates a harmony of textures that wins you over at the first bite. To finish, a dark chocolate ganache covers the cake like a decadent embrace, giving a refined and theatrical finish.
Each slice is a balance between sweetness and aromatic depth: intense cocoa, the milky smoothness of the cream and the enveloping note of the glaze blend into a dessert perfect for special occasions, birthdays or simply to treat yourself to a moment of pure pleasure.
A cake with a decisive but at the same time delicate character, able to satisfy both dark chocolate lovers and those who prefer softer and creamier flavors. Making it is easy but not quick because there are several preparations that require fairly long resting times. So arm yourself with holy patience and make it the day before enjoying it.
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- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 6 Hours
- Preparation time: 30 Minutes
- Cooking time: 40 Minutes
- Portions: 8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 eggs (medium, at room temperature)
- 1/2 cup granulated sugar ((100 g))
- 1 pinch salt
- 3/8 cup all-purpose flour ((about 50 g))
- 1/4 cup potato starch (fecola) ((about 35 g))
- 3 tbsp unsweetened cocoa powder ((about 15 g))
- 2 tsp baking powder (for cakes) ((about 8 g))
- 7 fl oz whole milk ((about 200 g))
- 1/4 cup granulated sugar ((about 50 g))
- 1 vanilla bean (or 1 tsp extract)
- 3 tbsp cornstarch (amido di mais) ((about 22 g))
- 1 tsp honey
- 3.5 fl oz heavy cream ((about 100 g))
- 2 tbsp powdered sugar ((about 20 g))
- 7 oz dark chocolate (60–69%) ((about 200 g))
- 6 fl oz heavy cream ((about 180 g))
- coffee (half moka pot)
- 2 tsp granulated sugar
YOU’LL NEED FOR THE CIOCCOLATTE CAKE
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- 1 Pan 7 in
- Electric beaters
- 1 Bowl
- 1 Saucepan
- 1 Small bowl
- 1 Small saucepan
PREPARATION OF CIOCCOLATTE CAKE
Warm the cream over low heat until it almost reaches boiling. Remove from the heat and add the chopped dark chocolate, stirring until completely melted to avoid lumps. Let it cool for 15 minutes at room temperature and then place it in the fridge for at least 6 hours. After the resting time, when well chilled, whip it with electric beaters until light and fluffy.
Place the whole eggs with the sugar and a pinch of salt in a bowl and beat thoroughly with electric beaters until foamy and pale, about 10 minutes.
Sift together the flour, potato starch, baking powder and cocoa powder, then gently fold them into the egg mixture using a spatula.
Butter and flour a springform pan, preferably 7–8 in (18–20 cm), pour in the batter and bake in a preheated static oven at 356°F (180°C) for 30 minutes.
To check doneness, use the classic toothpick test: if the toothpick comes out dry the sponge cake is done. If it is still moist, continue baking for a few more minutes.
Once baked, turn off the oven and let the cake cool with the oven door slightly ajar.
Be sure to slice it only when completely cold.
To make the milk cream, split the vanilla bean lengthwise, scrape out the seeds with the tip of a knife and put the seeds and pod in a saucepan with part of the milk (about 250 g) and the sugar.
Place over low heat and, stirring constantly, let it thicken. Meanwhile, in another bowl dissolve the cornstarch into the remaining cold milk. Whisk it by hand to obtain a smooth, lump-free mixture.
When the milk on the stove begins to simmer, add the milk mixed with cornstarch and, continuing to stir, let the mixture thicken.
Once thick and homogeneous, remove from heat and pour the cream into a bowl. Cover the surface directly with plastic wrap to prevent an unsightly skin from forming.
Let the cream cool completely and transfer it to the fridge for at least 1 hour. Meanwhile whip the cold cream from the fridge with 2 tbsp of powdered sugar.
Now take the milk cream mixture and, using the beaters, loosen it until soft and workable. At this point fold the whipped cream into the milk cream very gently from bottom to top until you get a smooth homogeneous cream.
Slice the sponge cake into two layers, brush them with the cold coffee, and fill with the milk cream. Place the cake on a rack and completely cover it with the chocolate ganache. Decorate as you like and put your cake in the refrigerator for a few hours.
My advice is to prepare the Cioccolatte cake the day before; it will be even better and will have time to settle properly.
