Chocolate cake, tall, but above all delicious. I had some chocolate to use up and a great craving for chocolate cake. Let’s say this preparation was a bit of an experiment because I liked the idea of a luscious, simple yet soft and tall cake, kind of like the ones seen in ads or movies that make you want to eagerly eat a slice. And so with a few small adjustments, the house was filled with a good chocolaty aroma and I baked the cake I so desired.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 432.27 (Kcal)
- Carbohydrates 43.75 (g) of which sugars 25.90 (g)
- Proteins 6.39 (g)
- Fat 27.81 (g) of which saturated 17.15 (g)of which unsaturated 10.23 (g)
- Fibers 2.40 (g)
- Sodium 92.50 (mg)
Indicative values for a portion of 85 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
- 3/4 cup all-purpose flour
- 1/4 cup potato starch
- 5.3 oz chocolate (milk or dark)
- 1/2 cup sugar
- 1/4 cup unsweetened cocoa powder
- 4 eggs
- 6.4 oz butter
- 1 packet baking powder
- 1 pinch salt
Tools
- Hand mixer
- Springform pan
Steps
To prepare this delicious, tall and soft chocolate cake, start by preheating the static oven to 329°F or the fan oven to 311°F. Meanwhile, melt the chocolate in a bain-marie, and once it becomes liquid, add the butter in pieces and stir until everything is melted and combined. In a large bowl, work with electric whisks the eggs together with a pinch of salt and the sugar.
N.B. If you use milk chocolate, I recommend putting 15/20 grams less sugar than the written dose.Then pour the previously melted chocolate and butter. Mix everything well for a few seconds with the whisks, then add the sifted flour, starch, and baking powder. Also add the sifted cocoa and work well with the whisks until a homogeneous mixture is obtained.
Take a round mold with a diameter of 8.6 inches, butter, and flour the bottom and edges. Then pour the mixture into the mold.
Bake at 329°F static oven, or 311°F fan oven, and let cook for 50 minutes. Do the toothpick test before removing from the oven.
Let the cake cool in the mold before transferring it to a tray and serving it simple like this or dusted with powdered sugar.
