Serenella’s Amazing Chocolate Cake
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Serenella’s Amazing Chocolate Cake
>Serenella is one of our lovely instructors at our cooking school in Italy. This moist, rich cake is addictive!
- Prep Time: 0 hours
- Cook Time: 0 hours
- Total Time: 35 minutes
- Yield: 12
Ingredients
- 225 g (8 oz) + 225 g (8 oz)(for the ganache) good quality dark chocolate
- 225 g (1.1 cups) sugar
- 6 eggs, whites and yolks separated
- 60 g (half cup) plain flour
- 175 g (3/4 cup) unsalted butter, softened
- 225 g (just under 1 cup) fresh heavy cream
Instructions
- Preheat the oven to 180°C/355°F.
- Melt 225 grams of chocolate in a double boiler. Add the butter and mix well to dissolve.
- Mix together the flour, sugar and lightly beaten egg yolks .
- Add the chocolate and butter to this mixture.
- Whisk the egg whites.
- Fold the egg whites very gently into the chocolate mixture.
- Line a 20cm cake tin with baking/parchment paper, pour in the mixture, level off and bake for 35 minutes at 180°C/355°F .
- Allow to cool, then take out of the tin and turn over (it tends to collapse a little in the middle – do not worry).
- Melt the remaining 225 grams of chocolate in a double boiler, add the cream and mix well until you have a smooth, fairly thick ganache.
- Cover the entire cake with the chocolate ganache.
- Refrigerate.
- Remove from the refrigerator an hour before eating.
- Wait at least a couple of hours after taking out of the oven and frosting to eat this! If you can.
Thought you’d enjoy this.
How much rose petal jam did you add?
This Sere chocolate cake recipe sounds divine! I’m especially intrigued by the use of ricotta cheese; I’ve never considered adding it to a chocolate cake before. I’m eager to try this and see if it adds a nice moistness, like the author suggests.????