This delicious, pure dark chocolate cake has a special dedication. It’s for my friend Alessandra’s beautiful new baby girl: so you can also call it “Crocchetta Cake” in honor of that delicious little pink bundle. It’s good for you to know that it’s really chocolatey and, without a doubt, addictive. So never make it, but I mean never, too big, otherwise the croquette cake will call you from the fridge and you will have to go and, piece by piece, you will eat it all.
Ingredients (18 cm mould, considered 8 portions)
- 280 g of dark chocolate
- 150 g of butter
- 2 tablespoons of flour
- 3 eggs
- 50 g of fine sugar (Eridania type)
for coverage
- 120 g of dark chocolate
- 3-4 tablespoons sifted icing sugar
- 40-50 g of pine nuts (toast a few minutes in a pan)
Prepare the springform pan by greasing it with a little butter and lightly flouring it (if you use a silicone mold you can skip this step).
Gently melt the butter and the 280 g of chocolate in pieces in a bain-marie, stirring until completely melted. Once melted, transfer the container to a cold surface and leave to cool.
Separate the egg yolks and whites and with an electric whisk or a planetary mixer, beat the egg yolks with the sugar until the mixture is light and fluffy, always beating the egg whites until stiff with the whisk.
Add the flour to the egg yolk mixture and mix until completely absorbed and begin adding the melted chocolate with the butter, mixing with the whisk at low speed until the mixture is homogeneous. At this point, very delicately add a spoonful of whipped egg whites and mix quickly, then add the rest of the egg whites, mixing from top to bottom with great delicacy so as not to deflate the dough. Pour into the pan and bake at 160°C for 50 minutes. Leave to cool in the pan, then turn out and leave to cool completely on a wire rack.
Frosting/Coverage
melt the 120 g of chocolate cut into pieces in a bain-marie. Once melted, add the icing sugar, sifting it a little at a time, and mix until it is completely smooth. Pour the icing onto the cake and level with the spatula or the back of a spoon to obtain an even effect.
Toast the pine nuts for a few minutes in the pan and spread them over the surface of the icing. Let the icing cool and then store in the refrigerator. Take the cake out at least 20 minutes before serving it.
Et voilà, the “croquette cake”… or even the Chocolate Glazed Cake that melts in your mouth, for lovers of dark chocolate. Irresistible meltability, like a Lindor chocolate…
