Name: Torta al Cioccolato (Italian Chocolate Cake)
Yield: Serves 6 to 8
Cuisine: Italian
Ingredients: 5 ml/1 tsp baking powder; 1 espresso (about 30 ml/2 tbsp very strong black coffee); 115 g/4 oz/1 cup plain/all-purpose flour; 130 g/4½ oz/generous ½ cup unsalted butter, cubed, plus extra for greasing; 400 g/14 oz chocolate, melted, to cover; 5 large/US extra large eggs, separated; 250 g/9 oz dark/bittersweet chocolate, chopped; 200 g/7 oz/1 cup caster/superfine sugar; 30 ml/2 tbsp unsweetened cocoa powder

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

Experienced cake makers will notice that the method for making this cake from Lombardy is quite unusual. Here, all the ingredients are added to beaten egg whites, not the other way around, which gives it quite a distinct texture.

Ingredients

130 g/4½ oz/generous ½ cup unsalted butter, cubed, plus extra for greasing
250

Method

Preheat the oven to 180°C/350°F/Gas 4. Grease and line a 23 cm/9 in loose-based cake tin or pan with baking parchment.
Melt 250 g/9 oz of the chocolate in a heatproof bowl over a pan of gently simmering water. While the chocolate is melting, put the eg