Please enter the email you’re using for this account.
I first encountered this cake in Sicily. I was so curious I had to try it and it has become a regular feature in my repertoire since. The combination of chocolate and coffee and its squidginess make this irresistible.
25-centimeter/10-inch cake pan, greased and floured or lined
6 large/US extra-large eggs
200 grams/1 cup soft brown sugar
250 grams/9 ounces dark/bittersweet chocolate, such as Geneve
2 teaspoons Gefen Vanilla Extract
1 teaspoon Tuscanini Sea Salt
1 and 1/2 tablespoons cold Italian espresso coffee
unsweetened cocoa powder, such as Gefen, for dusting
poached fruit and crème fraîche, to serve (optional)
Preheat the oven to 180 degrees Celsius/160 degrees Celsius fan/350 degrees Fahrenheit/Gas 4.
Melt the chocolate in a heatproof bowl set over a pan of simmering water (making sure the base of the bowl doesn’t touch the water). Add the vanilla and salt to the chocolate, then add the coffee, mix and leave to cool.
Whisk the eggs and sugar together for eight minutes until thick and creamy using a handheld mixer or stand mixer. Add the chocolate mixture to the egg and sugar in the mixer and mix well on a low-speed.
Pour the batter into the prepared pan and bake for 30 minutes. Leave to cool in the pan. Dust with cocoa and enjoy – it is ridiculously good.
From Dolci Italiani: Desserts, Cakes, and Other Sweet Bakes from Italy
By Ursula Ferrigno, Published by Ryland Peters and Small
Photography by Clare Winfield © Ryland Peters and Small 2025
How Would You
Rate this recipe?
Reviews