Chocolate cake and marsala
100 g dark chocolate 60%
100 g butter
175 g caster sugar
4 eggs (code 0 or 1)
50 g rice flour
1 heaped teaspoon of baking powder
3 tablespoons Marsala
70 g dark chocolate 60% (good quality)
70 g fresh cream
1 tablespoon Marsala
Put the chopped chocolate and the butter in a bowl and melt them in the microwave at 450 W for a minute, then stir and let dissolve for another minute. Stir again and let it cool.
Meanwhile, in a bowl put the eggs and the sugar and then whip well until the volume duplicates and it Becomes fluffy.
Then, gently, stir in the flour and the baking powder, trying not to dismantle the mixture, And Also The melted chocolate.
Pour the mixture into a pan of 20 cm, covered with parchment paper, and bake at 180 degrees (static) in a preheated oven, for 35 minutes.
Let cool the cake and wet the base of the cake with 3 spoons of Marsala .
Prepare the icing by heating the cream in a thick-bottomed saucepan. Turn off the heat and add the chocolate and when to It has melted, the Marsala and stir.
Pour the chocolate cream on the cake. That’s all!
– If there is a nice crust on the cake, It Should prick with a fork to allow the Marsala to get to the bottom;
– The cake is soft for 3-5 days;
-You can add some crumbled meringues. soon Stefania Oliveri