This week we offer you a recipe with two methods and ingredients: a classic chocolate cake that should be eaten without thinking about the ingredients that are in it!!!
To its credit, it must be said, in addition to being really good, that it’s also suitable for people with celiac disease given the absence of flour in the recipe.
The second recipe is a vegan cake made from unsweetened cocoa powder for people who want something nice and sweet in every way…
Both cakes are excellent accompanied by strawberries cut into small pieces and whipped cream, or vanilla ice cream.
Dark chocolate cake
6 eggs
200g light brown sugar
250g butter
200 grams of 70% dark chocolate
Melt the dark chocolate with the butter in a double boiler then let it cool. Meanwhile, separate the egg yolks from the whites.
Whisk the egg whites with a pinch of salt until a stiff peak forms.
The yolks should be well whisked with the sugar until frothy and light.
At this point, add the melted chocolate to the creamy egg yolks and mix well until you have a uniform color.
Finally, add the whisked egg whites, being careful not to deflate the batter.
Bake in a 22 cm round baking pan in a hot oven at 160°-170°, where you will have placed a small bowl water inside to create the right humidity for a very soft cake.
Unsweetened cocoa powder vegan cake
180gr of 0 flour
150g light brown sugar
100 grams of unsweetened cocoa powder
1 packet of natural yeast or cream of tartar
250 g of soy milk
8 tablespoons of sunflower or deodorized corn oil
for the topping:
100 grams of dark chocolate
Stir the sugar, flour, cocoa in a bowl. Now add the liquid ingredients mixed together.
Stir with a wooden spoon until the mixture is creamy smooth and homogeneous.
Bake in a 22 cm round baking pan in a hot oven at 180 degrees. Do the toothpick test to make sure it’s cooked.
Remove from the oven and let cool. Meanwhile, dissolve the chocolate with 2 tablespoons of soy milk in a water bath. As soon as the cake has cooled down to a warm temperature, cover it with the melted chocolate and let it cool before serving.
Elisa Berghi e Laura Franceschetti
