A rich, soft cake that is sweetened just by the high-quality chocolate used so that it is overpowered by the taste of sugar and the chocolate flavors can shine.
By Veronica Lavenia
Photo by G. Giustolisi
If you have the habit of sweetening your cakes with a little raw brown sugar, or use honey or malt, this cake, which just calls on the natural sweetness of its ingredients, will be a further step towards the creation of healthy and soft cakes.
If, however, you haven’t tried the goodness of one of these cakes, this recipe is sure to have you hooked. The sugar present in 60% dark chocolate will add the touch of sweetness you need. The result is a moist cake, just sweet enough with rich chocolate flavor. Italian Farro flour gives the cake a perfect consistency (you can find it in the best Italian food shops or you can replace it with flour Kamut).
This is a cake that will be much appreciated by connoisseurs of chocolate. Don’t save on the quality of chocolate, the key to the recipe. A good extra virgin olive oil gives the right softness, making this cake, with an Italian twist, delicious and healthy.Print
Veronica is a born and raised Italian. She inherited her love for travel, passion for cooking and natural, sustainable, healthy slow food from her parents. Her works have appeared in 'Vegetarian Living', 'Veggie Magazine', 'Lifestyle food', 'Australian Good Food & Travel Guide', 'Chickpea' and 'Free from Heaven', among others. She is the author of "Panini: the simple tastes of Italian style bread"; 'The Rustic Italian bakery", "The Vegetarian Italian Kitchen" and "A Modern Italian table", published by New Holland Publishers Australia.