The Molisana cake with Tintilia is a typical dessert from Molise, characterized by this typical wine of the region found in the dessert.
A dessert somewhat different from the classic preparations, yet quite simple to make.
A little-known cake that dates back many years, which is why I decided to feature it on the blog, to better publicize it.
Very soft and fragrant, it couldn’t help but be in my line, given my unconditional love for chocolate.
I made it without filling, but I know that in Molise they often also use to fill it with a chocolate cream, with the addition of wine and enriched with chopped almonds and hazelnuts.
Now let me tell you a bit about this particularly unique Tintilia wine from the area, based on a rustic grape variety that gives rise to this intensely dark-colored wine.
This grape variety is very resistant to cold and unfortunately also has a low productivity, which also explains why the wine is slightly expensive.
Obviously, I made it with this wine because my husband wanted to try it, but you can always make the dessert with a similar wine.
If you make any of my recipes, send me the photos, and I will post them on my page with your name.
At this point, all that’s left is for you to also make this explosive recipe with a truly intense taste and let me know if you liked it.
About 620 Kcal per serving
- Difficulty: Easy
- Cost: Expensive
- Portions: 8-10 servings
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Fall
Ingredients to make the Molisana Cake with Tintilia
- 4 medium eggs
- 3.5 oz sugar + 1.4 oz
- 0.4 cup whole milk
- 3.5 oz butter
- 7 oz extra dark chocolate (at least 70%)
- 1 1/2 glass Tintilia wine
- 1 packet baking powder for sweets
- 6.3 oz all-purpose flour
- 2.1 oz butter
- 1.4 oz Tintilia wine
- 7 oz extra dark chocolate (at least 70%)
Preparation of the Molisana Cake with Tintilia
In a small pot, place the extra dark chocolate in pieces, 3.5 oz of sugar, milk, butter, and heat everything on the gas over medium heat, stirring until you get a liquid mixture, but without boiling it.
Once everything is melted, remove from the heat and set aside.
Beat the egg whites to stiff peaks, then in another container, beat the egg yolks with 1.4 oz of sugar
…….at this point add the whipped yolks to the egg whites and mix by hand with a spatula.
Then we add the sifted flour and mix well, at this point add the Tintilia wine, baking powder, and continue to mix well to incorporate all the ingredients.
Finally, add the melted chocolate, stirring for a few minutes to incorporate the chocolate well into the rest of the batter.
At this point, we take a bundt cake mold about 8.7 inches in diameter, grease it and flour it, or do as I did, take a larger mold, put a glass in the center and parchment paper to remove it safely.
To be honest, I wanted it a bit taller, but if your mold is 8.7 inches and a bundt shape, it will be taller.
Put the mixture in the prepared pan and bake in a preheated oven at 356°F for 30 minutes.
The bundt cake will have a very soft consistency, and once cooked, only when it has cooled well can we proceed with the final decoration.
Preparation of the coating
Once cooled, put the chocolate, butter, and wine in a small pot, heat until you get a thick cream, and let it cool slightly.
At this point, place the dessert on a rack with legs to keep it a little raised with a tray underneath and pour the chocolate over the dessert, wait for it to solidify, transfer to a serving plate, and serve.
