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- Torta di Cioccolato
- (Chocolate Cake)
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Ingredients:
8 oz (225 grams) dark chocolate
4 oz (100 grams) unsalted butter
5 free range eggs, separated
5 oz (150 grams) superfine sugar
2 fluid oz (50 ml) brandy
3 and 1/2 oz (90 grams) fine polenta
Icing sugar, for dusting-
- Directions:
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- Preheat the oven to 350° F. (180° C).
Grease and flour a 10 inch (25 cm) loose-bottomed, round cake tin.
Break the chocolate into a small saucepan, add the butter and heat gently until melted. Remove from the heat.
Whisk together the egg yolks and sugar until thick and creamy.
Fold in the chocolate mixture, rum or brandy and polenta and mix together well.
Whisk the egg whites until stiff but not too dry and fold and fold into the chocolate mixture.
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- Pour into the prepared tin and bake in the oven for 30-40 minutes until firm to the touch but still slightly moist. Leave to cool in the tin. The cake will rise, then sink and crack on top, but don't be alarmed.
When cold, dust with sifted icing sugar.
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- That's it!
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