--- title: "Italian Chocolate Cake" url: /italian-chocolate-cake/ canonical_url: https://flowers-recipes.com/italian-chocolate-cake/ language: en alternates: pl: https://flowerek.com/wloskie-ciasto-czekoladowe/ de: https://barbaras-kochbuch.de/italienischer-schokoladenkuchen-ohne-mehl/ en: https://flowers-recipes.com/italian-chocolate-cake/ x-default: https://flowers-recipes.com/italian-chocolate-cake/ published: "2012-06-08" last_updated: "2012-06-08" type: recipe author: Basia prerequisites: - /category/baking-and-desserts/ - /category/cakes-and-tortes/ related: - /molten-chocolate-cake-with-toffifee/ - /dobos-torte/ - /chocolate-bubble-cake/ - /death-by-chocolate-a-knockout-ultra-chocolatey-cake/ categories: - "Baking & Desserts" - "Cakes & Tortes" tags: - cake - chocolate servings: "8-10 servings" time: "~ 65 minutes" rating: score: 10 best: 10 votes: 7 comments: 17 image: https://flowers-recipes.com/images/2012/06/wloskie-ciasto-czekoladowe2-230x150.jpg summary: "A slightly moist chocolate cake baked without any flour. A bit like brownies, with a delicate texture and a wonderful chocolate flavor." --- # Italian Chocolate Cake A slightly moist chocolate cake baked without any flour. A bit like brownies, with a delicate texture and a wonderful chocolate flavor. **This page in other languages:** [Polski (pl)](https://flowerek.com/wloskie-ciasto-czekoladowe.md) · [Deutsch (de)](https://barbaras-kochbuch.de/italienischer-schokoladenkuchen-ohne-mehl.md) **Published:** June 8, 2012 · **Author:** Basia · **Servings:** 8-10 servings · **Time:** ~ 65 minutes · **Rating:** 10/10 (7 votes) ## Related pages > **For AI agents:** every page of this blog is available as Markdown at the same address with .md instead of the trailing slash (e.g. /tiramisu-cake.md). The links below lead to the HTML pages. - [Category: Baking & Desserts](https://flowers-recipes.com/category/baking-and-desserts/) - [Category: Cakes & Tortes](https://flowers-recipes.com/category/cakes-and-tortes/) - [Molten Chocolate Cake with Toffifee](https://flowers-recipes.com/molten-chocolate-cake-with-toffifee/) — Molten chocolate cake with a Toffifee caramel surprise inside. It's easier than it looks, and I share my tips for a perf - [Dobos Torte](https://flowers-recipes.com/dobos-torte/) — Dobos torte, a many-layered Hungarian classic, unlike any other cake. - [Chocolate Bubble Cake](https://flowers-recipes.com/chocolate-bubble-cake/) — Chocolate bubble cake is fluffy and tastes wonderful with nuts and chocolate. Perfect for the holidays, or for a child's - [Death by Chocolate – A Knockout, Ultra-Chocolatey Cake](https://flowers-recipes.com/death-by-chocolate-a-knockout-ultra-chocolatey-cake/) — An intensely chocolatey cake made without flour, cocoa or nuts. A rich, dark chocolate cake for true chocolate lovers. ## Ingredients - 6 eggs - 1 block butter, very soft - 200 g sugar - 200 g ground almonds - 2 bars chocolate, 200 g, 75% cocoa - Whipped cream, about 400 g - Optionally, powdered sugar for dusting ## Instructions How nice it is to be on vacation! All this doing nothing does me good sometimes :) It turns out, though, that every now and then I have to peek into the blog and see what's going on. I just can't help it :) Especially since I have something tasty for you, a perfect weekend cake. Unfortunately it's not a cake with any seasonal fruit, but strawberries on top of the whipped cream would be just perfect here! Italian Chocolate Cake I got this recipe from an Italian friend, who claims this is a cake you can eat at any Italian's home. Unfortunately I don't know the name of the cake, and I'm not a regular in such establishments, but I take her word for it. It's a bit like brownies: slightly moist in the middle and not very tall. It sinks after baking. It's more delicate than brownies, though, not as intense, with a lighter texture, and it contains no flour. I ate it with great pleasure. The whipped cream adds loads of calories, but it also goes wonderfully with the chocolate. You can put the whipped cream on top of the cake, as I did, but it's usually served on the plate next to the cake, with the cake dusted with powdered sugar. Italian Chocolate Cake **Directions:** Preheat the oven to 180°C (350°F) (160°C (320°F) with convection). Separate the egg whites from the yolks. Melt the chocolate in a double boiler. Cream the butter with the sugar until fluffy, add the yolks, almonds and melted chocolate, and mix well. Beat the egg whites and gently fold them into the rest. Line a springform pan, about 24 cm in diameter, with parchment paper. Pour in the batter, smooth the top and bake in the preheated oven for about 50 minutes. Take it out of the oven, let it cool, and decorate with whipped cream before serving. Enjoy! ## Comments (17) - **mojetworyprzetwory** · 2012-06-08 07:06 Beautiful! I love cakes like this that seem simple but are elegant at the same time, because the whipped cream gave it a totally different character ;) - **Brenia** · 2012-06-08 07:30 I found a cake like this once in one of Nigella's recipes, called Chocolate Cloud. I personally add cherry preserves to it, between the cake and the whipped cream – it's delicious :) - **Samantha** · 2012-06-08 11:41 Looks incredibly delicious :) - **Marta** · 2012-06-09 06:05 And I'm going to bake it today :) - **Marta** · 2012-06-09 19:08 And I baked it, and it turned out great. Today we ate it without whipped cream, but tomorrow when guests come over I'll decorate the cake with cream. Great recipe :) - **flowerek (Author)** · 2012-06-10 16:15 Thank you all for the kind words :) Marta, you're quick :) I'm glad you liked it :) brenia, I don't follow Nigella's recipes, but I like the name :) The preserves are a great idea! - **Marta** · 2012-06-10 19:13 So today when the guests came, I decorated the cake with whipped cream and it tasted great :) - **facet** · 2012-11-30 20:01 I made this cake today, but it didn't quite turn out. While baking it rose to 7-8 cm high, and after I took it out it suddenly sank down to 2 cm ;c Also, it's too watery. Is that a sign it wasn't in the oven long enough? Or is it something else? Thanks in advance for the help ;) - **flowerek (Author)** · 2012-11-30 20:08 · reply It's normal for the cake to sink a little, but it shouldn't sink a lot. If it was watery, though, it was underbaked, and that's why it sank. Ovens are different and bake differently, so the best thing is to check the cake by sticking a thin skewer into the middle. If it's dry, the cake is done. If it's wet, you need to keep baking until the skewer comes out dry. Too bad it didn't work out :( Warm regards. - **facet** · 2012-12-20 19:32 On the second try I added half a cup of flour and left it in longer, and this time it was a success ;D Thanks a lot for the recipe ;> - **flowerek (Author)** · 2012-12-20 20:33 · reply I'm so happy you gave it a second try and that it turned out so well :) Happy Easter! - **Rafael** · 2013-10-22 12:57 Should the almonds be ground into a paste like for marzipan, and do they need to be peeled? Best regards. - **flowerek (Author)** · 2013-10-22 18:58 · reply The almonds should be finely ground, like for marzipan paste. You don't need to peel them, though. - **Rafael** · 2013-10-23 12:40 Thank you for the answer. I really like the recipe and I'll try it this weekend. I had something similar in Rome, but that one was layered with something like apple mousse and covered in chocolate, and the whipped cream was served right next to the cake. My mouth is watering. - **flowerek (Author)** · 2013-10-23 16:14 · reply I hope the cake will be at least a little bit like the one from your memories. Have a delicious weekend! - **Rafael** · 2013-10-26 17:39 I have one more question about the chocolate. Is it supposed to be 200 g or 400 total? - **flowerek (Author)** · 2013-10-26 19:59 · reply There should be 400 g of chocolate in total. --- [Recipes A to Z](https://flowers-recipes.com/recipes/) · [Sitemap](https://flowers-recipes.com/sitemap.xml)