Chocolate-cake-recipes

Silvia’s Cucina’s Chocolate and Hazelnut Truffle Cake Recipe

Italian food lover, blogger and actress Silvia Colloca shares her flourless chocolate hazelnut truffle cake recipe from her new cookbook Silvia’s Cucina.

I feel beholden to this simple flourless cake. The moment I posted the recipe on the blog, back in June 2011, I knew something in my short-lived blogger life had changed. Comments started trickling in, and that trickle soon became a torrent! It seems that this traditional cake from Piemonte speaks a language that everybody is fluent in: chocolate. But to call this a chocolate cake doesn’t really do it justice.

There is so much more to it than that.

What makes this indulgent cake so alluring  is the addition  of Frangelico and coffee-spiked cocoa paste. This blissful blend somehow ‘chocifies’ the chocolate: it is chocolate to the power of 10. So if you love a gentle, sweet, milk-chocolate cake, torta gianduja is not for you. But if you are a true believer, a proud chocolate addict, read on . . . 

chocolatecake

Extract from the book ‘Silvia’s Cucina’ by Silvia Colloca, & photography by Chris Chen, published by Lantern, RRP $39.99 

Serves: 8

Ingredients

150 g unsalted butter, cut into cubes
160 g dark 70% chocolate, broken into pieces, or dark chocolate chips
pinch of salt flakes
2½ tablespoons hot espresso coffee
2 heaped tablespoons cocoa powder, plus extra for dusting
1 teaspoon vanilla extract
1 tablespoon Frangelico or rum
4 eggs
250 g brown sugar
1 cup (100 g) hazelnut meal
1 handful of roasted, roughly chopped hazelnuts
whipped cream and fresh berries, to serve

Method

1. Preheat your oven to 180°C (160°C fan-forced). Grease and line a 24 cm round cake tin with baking paper. (You could also use a smaller tin, in which case the cake will be higher.)

2. Melt the butter, chocolate and salt in a heatproof bowl set over a saucepan of barely simmering water, stirring occasionally (make sure the bottom of the bowl doesn’t touch the water). When melted, remove from the heat.

3. Whisk together the hot coffee and cocoa powder in a bowl until there  are no lumps. Stir in the vanilla and Frangelico or rum, then add to the melted chocolate and mix to combine.

4. Crack the eggs into a bowl, add the brown sugar and beat with a whisk or hand-held electric beaters until creamy. Pour into the chocolate mixture,  then stir in the hazelnut meal and chopped hazelnuts.

5. Pour the batter into the tin. Bake for 45–55 minutes or until the edges are firm and the surface is cracked but feels soft in the middle. Remove from the oven and cool in the tin for 1 hour, then gently turn  out the cake and sit it on a cake stand.

6. Dust with cocoa powder and serve with whipped cream and your favourite  berries.

Note
This cake tastes even better the next day. If making a day ahead , store it in its tin at room temperature, and garnish with cocoa powder, berries and cream just before serving.

silviascucina

October 22, 2013

Healthy Chocolate Cake Recipe

This recipe for sugar, dairy and gluten-free chocolate cake is packed with superfoods and is a piece of cake to make (pun intended!).

This healthy chocolate cake recipe is an adaption from a Nigella recipe, but changed to suit the parameters of my diet: soy, dairy, sugar and gluten free – and organic where possible. It also has a low glycemic index.

My favourite thing about this recipe is the amount of good things in it; particularly the coconut oil, cocoa powder and almond meal.

Pure, virgin coconut oil is nature’s best source of lauric acid, high in vitamins K and E which is great for your heart and cholesterol, fights bugs to keep you healthy, and has amazing properties for your skin and hair.

Cocao powder is super high in antioxidants (flavonoids), has phenethylamine which works as a mood elevator and has the ability to reduce the risk of blood clots, boost cognitive performance and lower high blood pressure.

Almond meal is packed with protein, antioxidants, monounsaturated fats (the good ones), and vitamin E, magnesium and potassium and is great for digestion.

This makes a small cake, so double the quantities if you’re using a regular cake pan.

Ingredients

1/3 cup coconut oil
3 tablespoons cocao powder
1/4 cup boiling water
1 teaspoon vanilla extract
3/4 cup almond meal
1/4 teaspoon baking soda
Small pinch salt
1/2 cup coconut sugar
1 egg
Small shake desiccated coconut

Method

1. Preheat oven to 170°C, oil and paper a small (11cm) cake tin.

2. Sift cocoa and whisk with boiling water, add vanilla extract and leave to the side to cool (not in the fridge, if the mixture is too cold it will affect the coconut oil later).

3. Combine almond meal, salt and baking power in a small bowl.

4. In a separate bowl, combine sugar, oil and egg, and beat with an electric mixer. Make sure the coconut oil is liquid. Whisk until creamy. With the beater on a low setting, slowly add the cocoa mix and almond mix. If too runny, add a dash of desiccated coconut.

5. Pour into the cake tin and bang the tin on the tabletop to even out the mixture. Bake for about 25 minutes (or an hour for a larger cake). I find the best way to check if the cake is ready is to see if the sides of the cake have come away from the tin slightly, and to skewer the centre, it should still be slightly moist. Just try not to open to oven unless you have to – it makes the centre of the cake sink.

6. Remove from oven, leave to cool in the cake tin for 10 minutes, and then remove from tin and leave to cool on wire rack.

What’s your favourite healthy dessert recipe?

Kate Jones blogs about writing and pop culture at Calvicle Capitalism.

October 7, 2013