The popular Tuscan chocolate cake in a version for basic kitchen equipment: blender, cup and sense of proportion. If your measurements and blender velocity slightly differ from the below indicated, it’s not a big problem. The chocolate cake generously doesn’t mind it.
Tuscan chocolate cake
200g chocolate
200g butter
3/4 cups flour
1 cup sugar
5-6 eggs, depending on the size
Preheat the oven to 180°C and butter a 26cm baking form ( or 2 smaller baking forms). Cut butter and chocolate in small pieces and melt them in a sauce pan, constantly stirring until smooth. Set aside for about 5 minutes.
Fill sugar and eggs into your blender. Select slowest speed (Vitamix Variable 1), then quickly increase speed (Vitamix Variable 4 0r 5). Blend for 15 seconds, until the egg/sugar mixture is creamy. Add flour. Blend for 5-10 seconds until mixed in. Turn blender on slow and pour in the chocolate butter. Blend until the batter is evenly incorporated. (Vitamix: if necessary use the tamper to press ingredients into the blades.)
Pour into prepared baking form.and bake for about 20-30 minutes. The top should be slightly crackled and the center still creamy. Let the cake cool completely before cutting. Enjoy!
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Beautiful photos! This chocolate cake seems very easy to do and it looks great. Did you use dark chocolate? I prefer dark but the rest of my family prefer milk chocolate…
Hi Eva, I use 70% dark chocolate, 85% works well too. I promise you, with all the butter and sugar and eggs in it, your family won’t miss the milk chocolate. Just give it a try!
[…] cakes wouldn’t come out like in the photo of the cookbook, but having in mind the delicious Tuscanian chocolate cake with a similar ratio of ingredients we began the […]