Showing all posts tagged chocolate

In Cakes & sweets recipes

Egg whites and cocoa cake

Author SaraPosted on 2 Comments
Egg whites and cocoa cake

Recycling is always a good thing, even in the kitchen.
Sometimes I find myself with plenty of egg whites, and the best way to use them up is baking a good cake. It can be flavoured in many ways (oranges are my favourites) but this time I’m going to go for a super easy recipe, using just cocoa powder, and no milk at all.
All you need is
180 gr egg whites
170 gr sugar
170 gr flour
100 gr vegetable oil
35 gr cocoa powder
150 gr water
16 gr baking powder
Icing sugar for decoration

In a bowl put the sugar with the liquid ingredients (oil and water) and stir. Then add the flours (flour, cocoa powder and baking powder) and stir again.
Then add the egg whites, previously whisked until stiff.
Put the batter into a greased loaf tin and bake it at 180 degrees for 30 minutes.
When it’s cold sprinkle it with icing sugar and serve.

In Cakes & sweets recipes, Glutenfree recipes

Torta caprese

Author SaraPosted on Leave a comment
Torta caprese

The torta caprese is one of the most luscious cakes you can imagine.
And the simplest to make. A few passages and you’ll be thrown in another world.
The history of this cake dates as far back as the 1920s, or so it seems and like many of the most famous Italian cakes it is alleged to have been created by mistake. We Italians are creative even beyond our control! Apparently a famous chef was intent to prepare a chocolate cake for some distinguished American guests (some say they were famous American Mafiosi, but who would say?) and he forgot to put the flour in it, thus making maybe the first gluten-free cake of the century. The cake soon became exceptionally famous and it still is. No need to wonder, taste a small bit of it and you’ll know why.
Any baker in Italy has a recipe, I’ll leave you mine:
125 g dark chocolate
125 g butter
100 g sugar
150 g almonds
3 eggs
Powdered sugar
One pinch of salt
Water
Preheat the oven to 350° F /180° C.
Break the chocolate into pieces and melt it in a non-stick pan (preferably) with some water (not much, two or three tablespoons will do) over a moderate flame, stirring continuously. Once melted, add the butter in pieces (still stirring) until it melts. Then take it off the flame.
In the meantime, toast the almonds in a non-stick pan over a flame until they’re slightly brown. Chop them with the aid of a mixer. Add the almonds to the chocolate mix and let it cool down a bit.
Beat the egg yolks with the sugar until they’re clear, and then add the chocolate mixture. Stir until the mixture is smooth.
Then pass on to the egg whites, beat them with the help of a pinch of salt until they’re stiff and then gently fold them with the rest of the ingredients.
Tale a cake pan and cover it with greaseproof paper. Pour the batter into it (level it if necessary) then bake for 20/30 minutes (check with a toothpick).
Remove from the oven and let it cool down. Then decorate with powdered sugar.
You’ll love it!