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CHOCOLATE CAKE

Here is a super delicious recipe to sweeten your autumn. Perfect in combination with the fruity notes of our Moscato Rosa. 

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Dough ingredients:
Butter 250 g 
Icing sugar 300 g 
Average eggs 8 
Flour 00 300 g 
Dark chocolate drops 80 g 
Backing powder 12 g 
Bitter cocoa powder 80 g 
Vanilla bean 1

Icing Ingredients:
Sugar 165 g 
Liquid fresh cream 125 g
Water 150 g 
Glucose syrup 40 g 
Jelly on sheets 7 g 
Bitter cocoa powder 75 g




Dough preparation:
Separate the yolks and egg whites; whisk the butter cut into small pieces with half the amount of icing sugar until it becomes a frothy mixture, and then add the yolks one at a time until they are all amalgamated. Sieve the bitter cocoa and add it to the mixture, together with the seeds of the vanilla bean previously scraped with the help of a knife. In another bowl, whip the egg whites with the remaining half dose of icing sugar, and then add them to the rest of the mixture, stirring gently from top to bottom. Add the sieved flour and yeast, stir well and pour in the chocolate drops. Pour the dough into a backing pan (about 28 cm in diameter), previously buttered and floured. Flatten the dough with a spatula and bake in a static oven preheated at 175° for about 45 minutes. Once cooked, bring the cake out of the oven, flip it upside down on a grate and let it cool.

Icing preparation:
Soak the gelatine in cold water for at least 10 minutes. Pour the cream into a pan, add the dose of water, glucose and sugar: stir and bring to the boil over low fire.Turn off the fire and add the cocoa powder, stir and put over low fire to bring to boiling again. Let the jelly sheets cool down for a few minutes, then squeeze them and mix them together with the icing, stirring until the gelatine melts completely. Pour the frosting into a tall container and mix it, then place it in the refrigerator for at least 1 hour. After this time, pour the icing on the cake placed on the grate, helping you with a spatula. Then place the cake in the fridge to solidify.