Today’s Secret Recipe comes from Cusina e Butega in Italy. This combination bakery and restaurant is the creation of Eleonora Masiero and Ennio Occhiali. They serve a delicious chocolate cake with an almost creamy interior and a thin, crisp crust.
Enjoy
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Cusina e Butega’s Italian Flourless Chocolate Cake
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- 7 tablespoons/100 grams unsalted butter softened, plus more for pan
- ½ cup/60 grams confectioners’ sugar, sifted, plus more for dusting
- 4 ounces/113 grams 70 percent “top quality” dark chocolate
- 2 extra-large eggs, separated
- 2 tablespoons/20 grams potato starch
- 3 ½ tablespoons/40 grams superfine sugar
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Heat oven to 350 degrees. Butter an 8-inch cake pan. Line bottom with parchment.
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In a large bowl, using a mixer or by hand, beat the 7 tablespoons butter with the confectioners’ sugar until smooth and creamy. Melt chocolate in a pan on top of stove. Pour warm chocolate over the butter and sugar mixture and beat until smooth. Whisk in egg yolks one at a time. Stir in potato starch.
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In a medium bowl, beat egg whites until soft peaks form. Gradually beat in superfine sugar and continue beating until firm peaks develop. Fold egg whites into chocolate mixture.
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Scrape the batter out of the bowl, and spread it in the pan. Bake for 18 minutes. Cake will rise and top will look dry and a little crackly. Remove pan from oven, place on a rack and allow to cool completely, about 2 hours. Cake will sink a bit.
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Unmold cake, peel off parchment, then invert onto a serving dish so the crackly surface is on top. Generously sift confectioners’ sugar over the top, then serve.
Serves 4-6
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Source: NY Times
Until Next Time… Be Well!
Kind Regards,
RSN