This cake just calls on the natural sweetness of its ingredients. The result is a moist cake, just sweet enough with rich chocolate flavor. Italian Farro flour gives the cake a perfect consistency (you can find it in the best Italian food shops or you can replace it with Kamut flour).

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  • 2 tbsp raisins

  • 2 tbsp dried apricots

  • 150 g (5 oz) high quality 60% bitter dark chocolate

  • 100 g (3½ oz) high quality 70% bitter dark chocolate

  • 2 large eggs

  • 2 tbsp Greek yoghurt

  • 4 tbsp extra virgin olive oil or 6 tbsp organic cold-pressed sunflower oil

  • Pinch of sea salt

  • 250 g (9 oz) wholewheat Farro flour, sifted

  • 1 tsp organic baking powder, sifted

  • 1 tsp vanilla ‘Bourbon’ powder


  • 1.

    Preheat the oven to 180°C (350°F/gas 4).

  • 2.

    Wash and dry the fruit, blend at maximum power and set aside.

  • 3.

    Melt the chocolate in a double boiler (or a thick-bottomed pan) and, once removed from the heat, allow to cool.

  • 4.

    Beat the eggs vigorously. Add the yoghurt, oil, a pinch of salt and stir to combine the ingredients.

  • 5.

    Add the first 100 g (3½ oz) of flour, sifted with baking powder. Once mixed with the liquid ingredients, add the remaining flour, with the vanilla, stirring quickly. Finally add the raisin and apricot puree.

  • 6.

    Pour in the chocolate and mix the dough without working it too much, otherwise your cake will not become soft.

  • 7.

    Line a mold with baking paper, pour in the mix and bake for 25-30 minutes.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 478kj
  • Fat Total 23g
  • Saturated Fat 9g
  • Protein 8g
  • Carbohydrate 63g
  • Sugar 26g
  • Sodium 112mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe is featured in the The Vegetarian Italian Kitchen cookbook.

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