Today, an easy and delicious recipe: the dark chocolate cake. A cake with a soft and fragrant dough made even more inviting by the whole hazelnuts placed on the surface. It is great for breakfast and snacks or for a quiet family meal. Of course, I can’t help but recommend you try it. So, chocolate cake lovers, enjoy reading and happy baking.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 10 people
- Cooking methods: Bain-marie, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Dark Chocolate Cake
- 1 1/4 cups all-purpose flour
- 4 eggs (medium)
- 2 tbsps milk
- 3/4 cup sugar
- 5 1/4 oz dark chocolate
- 5 tbsps butter
- 1 pinch cream of tartar
- Half packet baking powder (8 g)
- 1/4 cup whole hazelnuts
- unsweetened cocoa powder (for dusting)
Tools
- 1 Double Boiler
- 2 Bowls
- Electric Whisk
- 1 Spatula
- 1 Sieve fine mesh
- 1 Cake Pan 22/24 cm diameter
Preparation of the Dark Chocolate Cake
First, melt the dark chocolate in a bain-marie with the butter. You should obtain a smooth and shiny mixture.
Separate the yolks from the whites.
Add a pinch of cream of tartar to the egg whites and beat them to stiff peaks with the electric whisk. Set aside.
Add the sugar to the yolks and beat them for a long time, still with the whisk, until you get a light and frothy mixture. Read HERE to know how to replace cream of tartar if you can’t find it, but especially to understand what it’s exactly for. If you want to buy it online, you can do so by clicking HERE.
Add the melted chocolate and mix it perfectly.
Then gradually add the flour, sifting it together with the baking powder through a fine-mesh sieve.
Soften the mixture with the milk.
Finally, gradually add the beaten egg whites and gently fold them into the mixture with movements from bottom to top to avoid deflating it. If the mixture is still stiff, add more tablespoons of milk. I didn’t need to do this, but it depends a lot on the quality of the flour.
Pour the mixture into a 22/24 cm diameter cake pan previously lined with parchment paper or brushed with release agent and arrange the whole hazelnuts on the surface without pushing them into the mixture, just resting them.
Bake the dark chocolate cake in a preheated static oven at 338°F for 30/35 minutes. I recommend doing the toothpick test to check its actual doneness: inserted in the center, it should come out dry and clean. Remove from the oven and let it cool completely before taking it out of the mold.
Once cold, transfer it to the serving plate and dust it with unsweetened cocoa. Enjoy! Paola
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