Cioccolatina (Chocolate cake)

Difficulty: Low

Preparation: 10 Minutes

Cooking: 35 Minutes

Portion: 8 Person


70% dark chocolate 200 g

Butter 150 g

sugar 150 g

eggs 4

1 tablespoon 00 flour

q.s. Butter

q.s. Flour

q.s. Icing sugar


On the clean cutting board, break the dark chocolate with a large knife and cut the butter into small pieces. Put the ingredients in the bain-marie pan and melt them slowly while stirring with the whisk, turn off the heat and set aside to cool.

The expression "bain marie" refers to a method used in the kitchen to impart uniform temperature to the ingredients that you want to cook, distill or heat slowly. To do this, you must introduce a container with the ingredients inside a larger one containing water in a practical and safe way (the water must always remain in contact with the smaller container, do not fill the pot with too much water, otherwise it will overflow during the phase cooking, there are currently special bain-marie pots on the market).

Slowly bring to the boil on the fire (you can also use the oven), so as to allow the largest pot to start heating first by transmitting the heat constantly and homogeneously.

In the meantime, divide the yolks from the whites. Put the yolks in the first bowl (a special container, preferably steel), add the granulated sugar and with the help of an electric mixer, mix the ingredients well at high speed until a lighter and frothy mixture is obtained.

In the other bowl, whisk the egg whites until stiff using the clean whisk (the residues of the previous dough on the whisk of the electric mixer could prevent the egg whites from collecting air while they are whipping).

Add the flour (little, just to be sure not to create lumps) to the mixture of yolks and sugar in the container used.

Pour the chocolate and butter mixture previously melted, which in the meantime will have cooled. Mix with the mixer at low speed to mix the ingredients well, otherwise with a whisk by hand.


Gently incorporate the whipped egg whites into the mixture, gradually mixing by hand with the kitchen spatula with circular movements from top to bottom.

Grease and flour the non-stick cake pan (preferably with a hinge to facilitate the extraction of the cake without having to necessarily turn it) or a round mold with a diameter of 28 cm.

Pour the previously obtained mixture into the chosen mold. With the help of the pastry spatula, level the mixture evenly and proceed to cooking.


Bake in a preheated fan oven at 180 ° C for the first 25 minutes.

After that, lower the oven temperature to 160 ° C and continue cooking for another 10 minutes.

Remove from the oven the chocolate cake, leaving it to cool. Transfer it to a suitable plate or tray, place it in the refrigerator to allow it to cool and keep it there until you have to serve it.

If you wish - when serving, sprinkle the surface of the chocolate cake with vanilla icing sugar to taste.

Enjoy & Share It!

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