A rich but simple family recipe from Sam Wallace
This is a recipe from my Italian mother-in-law. I make it using our 00 flour, which is perfect for baking. It’s super easy to make, relatively quick, and perfect for ‘elevenses’ with coffee, or served with cream or vanilla ice-cream for dessert.
250g of chocolate (we used 90 per cent cocoa, which made for a dense and almost bitter finish. The IMIL feels we should have used a 60 per cent cocoa chocolate, as she would have done)
200g unsalted butter
7 tbsp granulated sugar (we’d suggest adding a couple more if you’re going for an 80-90 per cent chocolate)
6 heaped tbsp 00 flour
16g cake yeast
Extra butter for greasing a cake tin
Ready, steady, bake...
Set the oven at 160C. Break the chocolate and butter up into pieces and put into a non-stick pan. Gently heat and keep stirring as they melt. Once melted together and smooth, set to one side.
Next, separate your egg yolks from the whites. Put the whites in one bowl and the yolks in another. Keep the egg whites—you’ll need them later.
Add your sugar to the egg yolks and whisk until blended together in a paste, then pour in the melted chocolate, stirring continuously as you pour. Make sure the yolk mix and chocolate is fully combined, then add the flour, bit by bit. Again, keep stirring as you go and mix well.
Now whisk your egg whites until they’re stiff with the texture of marshmallows. Add the egg whites to the chocolate cake mix and fold in gently, until fully combined. Once combined, sprinkle the cake yeast in, and stir well.
Grease a cake tin with butter. Pour in your cake mix and make sure it’s evenly spread. Then put in the oven on the middle shelf for up to 45 mins, depending on your oven. Check your cake around 35 mins in. The cake should rise, and is ready once you can push in a wooden skewer and remove it fairly cleanly (no wetness/bits clinging etc).
Once it’s ready, remove from the oven and leave to cool. Once cooled down a bit, we recommend cutting into it and eating a portion while it’s still warm. Preferably with cream! Or, leave to cool completely and serve.
Recipe: Sam Wallace