Once you make this cake, you will want to make it for everyone you know. For you will want to share it's gloriousness with all. It is so rich, dense and oh so chocolaty. Just the perfect low lying height with a crispy crust and gooey centre. Now, I have spent time in my fair share of Michelin star restaurants, and could I be bold and say that a slither of this cake could be served in one (insert theatrics here)?
I first discovered this cake in Bologna as it is originally from a close by town called Vignola (the cake is known as Torta barozzi di Vignola). There are many recipes to be found, some include a shot of espresso coffee.
This recipe is simple to make but insanely good to eat. I stress that you must use good quality dark chocolate to gain richness.
Believe it or not, I am actually not a massive fan of chocolate but this cake has me hooked for life, and has found me many friends along the way!
400g 70% cocoa dark chocolate (I used 2 blocks Lindt chocolate)
two cups of sugar
250g butter
two tablespoons of plain flour
two tablespoons corn starch
two tablespoons cream
four eggs
pinch of salt
How to make:
1: Melt the chocolate and butter in a saucepan on a low heat
2: Add the sugar, corn starch, and flour
3: Whisk eggs, cream and pinch of salt lightly. Add to chocolate mixture and whisk lightly
4: Pour into a paper lined baking cake tin
5: Cook in a pre-heated 180 degree oven for about 45 minutes until cooked, remove and allow to cool
6: Sprinkle with icing sugar
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