Torta al cioccolato fondente (dark chocolate cake)

Hi Everyone!

A few days ago, I was craving something sweet. And chocolaty. So what’s a girl to do? Maybe it’s because I need energy to run after my walking 11 month old? No, sorry, my little one doesn’t walk….she runs! Now that she learned how to walk at 9 1\2 months, she’s become fast and furious…and I need all the energy I can get =)

So here’s my deliciously easy dark chocolate cake. I think it’s more like a tea cake as it doesn’t rise much, however you can double the recipe, add more flour, or use a different pan if you prefer a higher cake. Now remember, looks are deceiving….this little guy may not look grand and glamorous like the Roman Colosseum, but he’s so good and moist, you’ll thank me later!

Maestro, the ingredients please!……….

-3 eggs

-100 grams (3 1\2 oz) of butter

-90 grams (3 oz) of brown cane sugar (….you could also just use normal sugar I suppose…don’t worry =)

-250 grams (1 cup) dark chocolate (chopped in little pieces)

-1 pkg instant yeast (….yeah, the kind you use for bread)

-100 grams (3 1\2 oz) of all purpose flour (…in Italy, “00”)


Whisk the sugar and butter together. Add one egg at a time to the sugar\butter mixture, alternating with a bit of flour as you go. When done, add the chocolate and yeast. Mix just to incorporate everything together. Bake in a small sized pane (…I used a 9×5 loaf pan, but I think I’ll use something just a bit smaller next time) at 180°C / 350°F until golden brown.

Note: When cool, you can top with powdered sugar. For variations, add lemon zest or chopped hazelnuts…yummy =)

Buon Appetito!

Wanita =)

For more delicious recipes, be sure to check out my new eBook “Cucina Siciliana” filled with lots of truly authentic recipes given to me by family and friends here in Sicily….it’s only 99 cents!

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