Silvia Colloca Instagram – The most delicious, decadent and satisfying chocolate cake! None of the gluten and all of flavour! With hints of hazelnut and the boost of @illyinaustralia to make the chocolate more chocolat-ty!
@silviasitalianmasterclass @10playau @channel10au
150 gr of unsalted butter
160 gr of 70 % dark chocolate
45 gr of dutch cocoa powder
50 ml espresso coffee
1 teaspoon of vanilla extract
200 gr of firmly packed brown sugar
4 eggs
120 gr of hazelnut meal
Pinch of salt
Serve with mascarpone and berries
1. Heat your oven to 160 C
2. Melt the butter with the chocolate in a double boiler
3. Pour the hot coffee into a bowl with the cocoa powder and whisk until there are no lumps. Add the
vanilla and mix. Add the cocoa mixture to the buttery melted chocolate and stir to combine.
4. In a separate bowl, cream the yolks with the sugar with a whisk or an electric beater until fluffy then pour
in the chocolate mixture. Add the hazelnut meal and stir to combine.
5. In a clean, dry bowl, beat the egg whites with a pinch of salt until soft peaks form. This will take about 1
minute if using a hand-held electric beater. A fair bit more if doing by hand…Gently fold the egg whites through the chocolate mixture using a large metal spoon. Pour the batter into a 20 cm round cake tin, lined with baking paper. Bake for 40/45 minutes or until the edges are firm and the surface it slightly cracked and feels soft in the middle.
6. Once cool it can be topped with strawberries, berries cherries, and mascarpone, cream or both!
Serving plate by @maxwellandwilliamsofficial | Posted on 25/Feb/2024 05:32:45
