Tuscan chocolate cake

My boys loved this cake—and have already asked when I am going to make it again. Maybe I should make it when our cousins visit? They would love it.

I am so lucky to have boys who are into food, who give me compliments as well as critiques. (Last night’s pork had a balsamic reduction… and they thought it was a bit acidic. Needs either sugar or cream, mom. Now THERE is my culinary degree paying off. Did my young teenage sons just give me recommendations for tempering the acidity in a sauce? My heart be still.).

This is the chocolate cake I made with Erika at her agriturismo in southern Tuscany. It is fantastic baked and served in individual portions. I didn’t have silicon containers on hand, but if you do have them—this would be a great time to use them.

chocolate cake
200 gr bitter chocolate (50% – 70%)
3 organic eggs (optional: add a 4th whole egg to 3 yolks for an even softer center)
100 gr organic butter
200 grams sugar
1 T flour

Separate eggs. Beat whites to soft peaks, adding 1 T of sugar. Melt chocolate and butter together, stir. Mix yolks with sugar—add 1 T flour to mix—then stir in chocolate mixture. (Can add pinch of cayenne or saffron here for flavor; Erika and I added red pepper and it was fantastic!). Fold in whites. Bake 20 minutes at 375 F.

Note: this cake made my boys happy all by its lonesome. But it would also be a great stage for a special condiment like fresh raspberry puree, vanilla pastry cream, caramel sauce or sprinkled with a confectioner-sugar-pattern with a fanciful strawberry lingering nearby. My boys voted for homemade vanilla ice cream.

What I love about this cake? It can wear many hats. Making a Mexican menu? Add cayenne to the chocolate. Bistro fare? Make some fanciful caramel and set on top. Special event? Star-shaped confectioners sugar. Like my little black dress. Fantastic as is, but at-the-ready to be gussied-up for various events.

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