I’ve been making this Italian cake for more than 15 years and it’s my favourite cake in the world! I hope you enjoy it too!


Ingredients (serves 8)

  • 200 grams dark chocolate
  • 200 grams unsalted butter
  • 200 grams almond meal
  • 200 grams sugar (rapadura sugar if possible)
  • 5 eggs separated
  • A few drops of almond essence

Method

  1. Preheat oven at 200 degrees.
  2. Line a round baking dish with baking paper.
  3. In a saucepan gently melt the chocolate with the butter. Let cool down.
  4. In a bowl mix together the eggs yolks, almond meal and some drops of almond essence. Add the chocolate and butter mix.
  5. In another bowl whisk the egg whites till firm. Then gently fold them into the first bowl.
  6. Pour the batter into the baking dish.
  7. Bake at 200 degrees for 10 minutes. Then continue baking for around 40 minutes at 170 degrees. Check that it doesn't burn. You could cover it with baking paper for the last 10 minutes to keep it safe from burning.
  8. Let it cool down, transfer to a plate and enjoy. It's even better one or two days after.

Notes... If you want, you can dust it with icing sugar before serving it.
  • Rich, moist and delicious!

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  • A wonderful explanation of the different variations of sugar. I recently read an article which stated that brown sugar is actually white sugar with mollassas added to it. I like the fact that almond meal is used instead of flour made from wheat.

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  • Yes a very favourite Italian dessert cake. Yumm. Bellissima.

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  • I love the dusting effects looks great

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  • It looks very rich and sure I would like it. Thanks.

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  • Lovely recipe. Not sure what rapadura sugar is though. Thanks for sharing.


    • Rapadura is a less reined sugar. Rapadura is the pure juice extracted from the sugar cane (using a press), which is then cooked to evaporate off the water, whilst being stirred with paddles. It is then seive ground to produce a grainy sugar. It has not been cooked at super high heats and spun to change it into crystals, and the molasses has not been separated from the sugar. It is produced organically, and does not contain chemicals or anti-caking agents. Rapadura can vary according to sugar cane variety, soil type and weather. This is why one batch of Rapadura may be lighter or darker than the last batch. Because this natural sugar is not separated from the molasses, it has more nutrients, vitamins and minerals. It still has the natural balance of sucrose, glucose, and fructose, and contains components essential for its’ digestion. It is metabolized more slowly than white sugar, and therefore will not affect your blood sugar levels as much as refined sugars. The more refined the sugar, the quicker it raises your blood sugar levels.
      Muscavado, Turbinado, Demarara and ‘Organic Raw Sugar’ are all refined sugars (and raw sugar isn’t raw, in case you were wondering). They are the product of heating, clarifying, then dehydrating the cane juice until crystals form, then spinning it in a centrifuge so the crystals are separated from the syrupy juice (producing molasses).

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  • My nonna makes this cake! Bellissimo!

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  • I love the stars on the top. Looks really delicious.

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  • Welcome, everyone! :-)

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  • Gluten free, yet chocolate and almonds yum! One to add to the kitchen cooking Sunday, thankyou

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  • yum! I love having receipes that i can make on a whim with ingredients that i find in my pantry everyday. This will definately become a regualar cake in my house.

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  • You can use normal sugar, no problem! The rapadura sugar is unrefined sugar. You can buy it at Coles and Woolworths. You could use brown sugar too! :-)

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  • What is rapadura sugar? I have never heard of it. Can I buy it from a supermarket? Or do I need to go to a specialist shop of some kind? I would love to make it, just wondering if ordinary sugar won’t do it justice

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  • Success to everyone trying it. Please let me know if you love it like I do! :-)

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  • wow what a combination! Looks and sounds really yummy!

    Reply

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