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CHOCOLATE AND WALNUTS CAKE

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Dear IF-riends, here we are with a new “sweet” Italian recipe. Today we are glad to introduce the “Tenerina” cake, a fluffy, lustful, chocolate and walnuts cake, typical of the Emilia Romagna region. Quite similar to a brownie, the difference is all in the softness of the cake and, of course, in the quality of the chocolate you use. As you know, we select for our recipes just top-quality ingredients, following the Italian tradition and respecting the huge artisanal capacity that distinguishes our food and products.

That’s why Modica’s chocolate is our first choice when we speak about chocolate cake! Thanks to Ciomod, our trusted provider, we can state out loud that this recipe will taste as the best ever. The crunchiness of the walnuts matches perfectly with the softness of the cake, creating a delicious sensation in your palate. Your guest, friends, mates and family will be impressed (and will ask for more!)

Whisk up, let’s bake!

Ingredients for 6-8 persons

100 gr of Pure Dark Chocolate by Ciomod

100 gr of butter

7 tablespoon of white sugar

3 tablespoon of flour

1 bag of baking powder for dessert

3 eggs

100 gr of walnuts

A pinch of salt

Make the dough. In a pot, melt the chocolate and the butter in a bain-marie. Once melted, take out from the heat and let it cool a little. In 2 large bowls separate the white eggs from the yolks. With the whisk, start beating the yolks, adding gradually the sugar. Once they are well whipped, add the sifted flour and the baking powder and mix until the dough is well amalgamated. Pour in the melted chocolate and the grounded walnuts. Last but not least, whip the white eggs until they form stiff peaks. With gentle bottom-up movements, mix them to the dough until they are totally amalgamated. Use some butter to grease a cake pan and pour the dough in it.

Cook and garnish. Pre-heat the oven to 110°C. When it reaches the temperature, insert the cake pan. Then, raise the temperature of the oven at 130°C, when the oven is hot wait 10 minutes and then raise again the temperature to 160°C. Let it cook for 30 minutes. Then, take the cake out of the oven and let it cool (the best will be cooling over a grill, in order to permit the passage of cold air under the cake. Sprinkle with icing sugar and serve to your guest with some citrus jam or some whipped cream. Enjoy!

Grandmas’tip. NEVER NEVER NEVER open the oven when the cake is cooking (or it will deflate!)


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