Beatrice’s cake (Chocolate Cake) Pubblicato October 5, 2015



(for a 24cm. mold)

Flour O 180 g
Caster sugar 180g
Dark chocolate 100 g
Bitter cocoa powder 50 g
6 Eggs medium, at room temperature
Butter at room temperature 200 g
Chemical yeast powder 8 g



Coarsely chop the chocolate melt in the microwave (or in a double boiler) and let cool, stirring occasionally.
Whip butter cut into small pieces with the sugar in the mixer (with the leaf), or if you have not, do it with the hand mixer.
this is the most delicate moment of recipe butter and sugar should be mounted well, you have to get a frothy mixture.
Sift flour with baking powder and cocoa powder and keep aside. Now start adding the eggs, one at a time, making sure, if the mixture tends to divide, add a little of the flour that you have sifted (but not all), once finished the eggs, add the melted chocolate, and finally the flour remained.Grease a baking sheet and bake in oven preheated at 180 for 40-45 minutes, or in a convection oven at 160 for 35 minutes.

Enjoy it!

Torta Beatrice

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