Chocolate Cake

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By: The Homemakers Test Kitchen

This is one of my all-time favourite recipes, and since I've been making it for so long, I've tended to experiment with it a lot. It was traditionally made at Christmas time, but it is now eaten all year round. To enjoy the cake at its best, eat with a dollop of mascarpone and a cup of strong black coffee. It can be kept for a week, but I doubt that you will be able to resist it for so long.

Ingredients

8 oz (225 g) dark chocolate with 70% cocoa solids

4 oz (115 g) unsalted butter

5 eggs, separated

5 oz (140 g) caster sugar

2 fl oz (50 mL) rum or brandy

3 oz (100 g) fine polenta

Icing sugar, for dusting

Preparation

Preheat the oven to 180°C (350°F) gas mark 4. Grease and flour a 25 cm (10 in) loose-bottomed deep, round cake tin.

Break the chocolate into a small saucepan, add the butter and heat gently until melted. Remove from the heat.

Whisk together the egg yolks and sugar until thick and creamy. Fold in the chocolate mixture, rum and polenta, and mix together well. Whisk the egg whites until stiff but not too dry, then fold them into the chocolate mixture.

Pour into the prepared tin and bake for 30-40 minutes, until firm to the touch but still slightly moist. Leave to cool in the tin. The cake will rise, then sink and crack on top, but don't be alarmed.

When the cake is cold, turn it out on to a wire rack and dust with sifted icing sugar.

Images and recipes reprinted from La Dolce Vita by Ursula Ferrigno with permission from McArthur & Company Publishers.

Serving(s): 10 to 12

Also in this menu:

3 sweet Italian treats

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