Chocolate cake

Perfect to enjoy at any time of day, this is Mary’s signature dish. A flourless cake (therefore also suitable for coeliacs). A cake that’s had great success among the guests at Palazzo Malaspina.

We are talking about a soft chocolate cake, light and perfect for breakfast – and if you eat an extra slice … it’s good for you!

We all know that chocolate is energizing, it recharges our batteries and improves our mood. From South America to Europe, it was one of the great discoveries for the table and the kitchen. The first farmers who started growing the cocoa plant were the Mayans, around 1000 BC. They used it as a drink, even in religious rites; it was so precious that it was used a currency; it had such ancestral ties that it was put into burial sites to accompany the dead on their final journey.

And even in San Donato in Poggio … we make good use of it. “This is the first cake I’ve ever made” says Maria contentedly, “Here the softness matches the energy boost! I only use high-quality chocolate, good butter, local fresh eggs”.
Because the ingredients are always the basis of every good recipe: this is even more true for this cake that has … very few ingredients.

200 grams of high quality extra-dark chocolate (with 60-70% cocoa)
100 grams of sugar
100 grams of butter
5 eggs

Springform cake tin (diameter 24 cm)

Chop the chocolate. Let it melt (place a glass bowl on a shallow pan of boiling water – this is the so-called ‘bain-marie’ technique) until it becomes very soft.
Add the butter and mix until you get a soft cream. Whisk the egg yolks with the sugar and add them to the melted chocolate mixing from bottom to top. Whisk egg whites until stiff and add them to the mix. Pour the mixture into a greased pan. Bake at 180 degrees celsius for 25 minutes.