I love chocolate cakes and for this reason I always like to experiment with new ones. I share with you this new recipe that I assure you will amaze you, it is truly delicious and moist
Time of realization: 40 minutes
Degree of difficulty (1 to 5): 1
Ingredients for a 22 × 15 rectangular or 20 cm round pan
150 g of dark chocolate
110 g of cane sugar
60 g of 00 flour
20 g of bitter cocoa
3 large eggs
80 ml of seed oil
2 tablespoons of hot water
1 teaspoon of baking powder
½ teaspoon salt
Procedure for making the dark chocolate and brown sugar cake
Normal: let's start by melting the dark chocolate, cut into small pieces, in a bain-marie. Meanwhile, with an electric mixer, we begin to whip the whole eggs, gradually adding the sugar. We will have to obtain a very very fluffy mixture, so let's work them for at least 5 minutes at high speed. We turn on the oven at 180 ° C, placing the grate a little lower than half the oven. In the meantime, the chocolate will be well melted, turn off the flame and add the seed oil to the chocolate, mixing with a spatula (I recommend using the silicone ones, they are super and they pull everything away).
Add the chocolate and oil to the egg mixture and mix from top to bottom. We also add hot water. Meanwhile, mix the flour, salt, baking powder and sifted cocoa and combine everything in the bowl of the cake, mixing, again with the silicone spatula, until you obtain a homogeneous mixture without lumps.
With the Thermomix: insert the chocolate in the jug and chop 10 sec at 7/8 speed, then 1 minute and a half at 50 ° C 3/4 speed. We remove the lid and wait a couple of minutes. Add the oil and mix 30 sec speed 3. Then add the rest of the ingredients 2 min speed 5/6. We wet some parchment paper and line a pan of suitable size, as I wrote on it, mine was 22 × 15 cm to obtain a beautiful and soft high cake, the equivalent round mold should have a diameter of 20 cm, maximum 22 ( will be lower in this case, of course). We pour the dough into the pan and bake for 30 minutes.
We check the cooking before taking the cake out of the oven, but consider that the center will always remain a little moist.
The dark chocolate cake is ready, with a strong flavor, very soft and with a very pleasant "crunchy" crust that melts in your mouth.
The recipe was made by Manuela Montalbano.
based on 6 Review (s)
