Posted by: In: Recipes 09 Feb 2015 0 comments Tags:

Light Chocolate and Brachetto Passito cake

ingredients for 4 servings

250 g 00 flour (but spelt flour works well with this recipe, too)
100 g Maizena (corn starch)
3 tbsp powdered cocoa
230 g granulated sugar
250 ml corn oil
1 small plain yogurt (125 g)
3 eggs
40 ml Brachetto passito
1 orange peel, grated fresh
1 envelope powdered yeast
1 pinch of powdered hot red pepper
1 pinch of ground black pepper
1 pinch of salt
3 tbsp cane sugar (brown)

Beat the whole eggs with the white sugar until the liquid is smooth. Add the other ingredients (except the brown sugar), mixing constantly, adding corn starch, cocoa and yeast at the end. Mix until the dough is fluid, smooth and homogenous. Pour into a round cake pan (24 cm) of the kind you can open, and sprinkle the cane sugar over the top. Place in a preheated (180°C) oven and bake for 45-50 minutes. Turn off the oven and let cool inside the oven for another 10-15 minutes. Excellent with Brachetto d’Acqui.

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