(Chocolate cake - Our recipes)

Time: preparation: 30 minutes ........ cooking: 30-35 minutes 4 eggs 150 g (5 1/2 oz) bitter chocolate 175 g (6 1/2 oz) white flour 2 tablespoons almonds, skinned and finely     chopped 2 tablespoons hazelnuts, shelled and finely     chopped 150 g (5 1/2 oz) unsalted butter 7,5 g (1 tablespoon) cake yeast Pinch of salt Medium difficulty

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

Dissolve the bitter chocolate in a water bath over very low heat and then melt the butter in it stirring gently.
Preheat oven to 180° C (350° F). Butter a 22,5 cm (9 in) round pie dish.
In a bowl beat the eggs and sugar for long time until pale and creamy. Sprinkle in the flour, yeast and salt, stirring gently with a wooden spoon.
Fold in the almonds and hazelnuts and then chocolate & butter mixture. Gently spoon into the buttered dish and level the surface.
Bake in oven for 30-35 minutes until firm and slightly shrunken from the sides of the dish.

Note
For a better cake: cut your cake across horizontally. Fill it with jam according to your taste and sandwich discs of the sponge together.

Variations for light food
You can use margarine instead of butter.

What's the right wine?
Our suggestion is: Brachetto d'Acqui (an Italian red sparkling wine) or an Italian sweet sparkling wine .

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".