Chocolaty Chocolate Cake

This was a first and it was mouthwatering. The cake recipe is from "Culinária Portuguesa" and the frosting is from Pantagruel. I added the almonds because I simply love the combo chocolate + roasted almonds. The cake was fluffy and the frosting remained shinny until the end. As for the taste, it had just the right amount of chocolate. Not too sweet.


For the cake
  • 125g (1 stick) cold butter
  • 125g (1 cup) powdered sugar
  • 125g  (4.4oz) baking chocolate 
  • 125g (1 cup) white flour
  • 1/2 teaspoon baking powder
  • 2 egg yolks
  • 3 egg whites
For the frosting
  • 75g (2.6oz) chocolate with 70% cocoa 
  • 75ml (1/3 cup) cream
  • icing sugar q.s.
  • optional: roasted almonds


For the cake
Start by beating the butter until it softens.

Melt the chocolate with 3 tablespoons of water.

While the chocolate melts, mix the sugar with the butter.

Add the melted chocolate and mix.

And add the egg yolks.

Finally, add the flour and the baking powder.

Beat the egg whites until stiff, and fold them in the cake batter.

Grease a cake pan with butter and flour it. Transfer the batter to the cake pan.

And bake in a preheated oven to 180ºC (350ºF) for 25-30 minutes. Make sure to check if it is done with a toothpick.

For the frosting

Melt the chocolate. While the chocolate is melting, beat the cream for a bit (before it turns into whipped cream) and add icing sugar until you get the right consistency.

And add the chocolate. Unmold the cake and frost it with the chocolate mixture.

Optional: roasted almonds.

Sprinkle the roasted almonds on top of the cake and serve!

For a print friendly version visit this recipe at my Recipes page.


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