Recipe: Tenerina chocolate cake


Dear readers, with the first wave of cold that comes back after the now, alas, last summer we have a certain craving for chocolate to console us from returning to normal routines and to warm ourselves with goodies!

Here we have a simple recipe for you, quick and successful to quench our and your sweet tooth, a soft chocolate cake with an intense flavor! To make it even more special, use our eChiantishop bars, real handmade chocolate with no artificial flavors.
40g flour
100g of sugar
125g dark chocolate
100g butter
4 eggs
Salt to taste
Melt the chocolate in a double saucepan with the butter and 70g sugar, take three eggs and separate the yolks from the whites in two different containers, taking care not to leave traces of yolk in the egg whites. Combine the remaining 30g sugar to the egg whites with a pinch of salt and beat them to stiff peaks, in the meantime the chocolate and the other ingredients will have melted. Once they have all melted, remove from the heat. Add 3 egg yolks and 1 whole egg to the chocolate and whisk for a few more minutes. When the mixture is ready, add 40g of flour, and the whisked egg whites. Stir the mixture very slowly, with a spoon, from top to bottom until you spread it out onto a baking pan lined with parchment paper or greased and floured taking care not to flatten it. Bake at 180° for 20 mins. When the surface cracks the cake is ready.
The method with photographs:

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