Chocolate cake (6)
Instructions
In a pan put butter and chopped chocolate and let them melt in a Bain-Marie working with a whisk until mixture is smooth and homogeneous.
In a large bowl beat the eggs with the sugar, add the sieved flour and a pinch of salt, then mix all the chocolate cream.
Knead the mixture for about 10 minutes and pour into a buttered pan.
Bake in preheated oven at 160 degrees for 20 minutes.
Withdrawn, let cool, put.
Serve the cake with whipped cream.
Accompanying wines: the chocolate tannins contrasts with all wines, while provocative and enjoyable will be pairing with red Vermouth or Barolo chinato.
