- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: For a 8-inch diameter pan
- Cooking methods: Oven
- Cuisine: Italian
- Energy 214.13 (Kcal)
- Carbohydrates 30.10 (g) of which sugars 16.60 (g)
- Proteins 4.06 (g)
- Fat 9.14 (g) of which saturated 3.39 (g)of which unsaturated 5.01 (g)
- Fibers 3.18 (g)
- Sodium 17.13 (mg)
Indicative values for a portion of 3 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
Loredana’s Tips
For a gluten-free dessert, replace all-purpose flour with gluten-free flour, rice flour, or potato starch.
This cake stays soft and fluffy in a container for 3-4 days.
You can replace dark chocolate with 2-2.5 oz of chocolate chips.
You can substitute seed oil with 3.5 oz of melted butter.
Also read my Chestnut and Chocolate Cake recipe.
