Torta al Cioccolato

Italian Chocolate Cake

Chocolate cake remains a great favorite with children and adults alike. This is a fairly foolproof cake that comes out light and moist every time. Please make sure that you use very good-quality chocolate with a very high cocoa content for the best possible results.


  • 8 oz chocolate
  • cup unsalted butter, cubed
  • 1 espresso coffee, about 2 tablespoons very strong black coffee
  • 5 large eggs, separated
  • 1 cup superfine sugar
  • 1 teaspoon baking powder
  • 2 tablespoons cocoa powder
  • 1 cup all-purpose flour
  • confectioners’ sugar, for dusting


  1. Preheat the oven to 350°F. Line and grease a 9 in loose-based cake pan.
  2. Chop the chocolate, place in a large, heatproof bowl set over a pan of simmering water and melt gently. When the chocolate has melted, stir in the butter, then add the coffee.
  3. Meanwhile, beat the egg whites in a clean, greasefree bowl until stiff, then gradually fold in the sugar. Mix the baking powder, cocoa powder, and flour together in a separate bowl.
  4. Remove the chocolate from the heat, stir in the egg yolks, then gently fold this mixture into the egg whites.
  5. Finally sift in the flour and cocoa mixture with a large metal spoon. Turn into the prepared pan and bake in the oven for 40 minutes.
  6. Leave to cool in the cake pan, then turn out, dust with confectioners’ sugar and serve.