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).
This is a cake that will be much appreciated by connoisseurs of chocolate. Don’t skimp on the quality of chocolate, this is the key to the recipe. A good extra light virgin olive oil gives the right softness, making this cake, with an Italian twist, delicious and healthy.... Read more.
Preheat the oven to 180°C (350°F/gas 4).
Wash and dry the fruit, blend at maximum power and set aside.
Melt the chocolate in a double boiler (or a thick-bottomed pan) and, once removed from the heat, allow to cool.
Beat the eggs vigorously. Add the yoghurt, oil, a pinch of salt and stir to combine the ingredients.
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.
Pour in the chocolate and mix the dough without working it too much, otherwise your cake will not become soft.
Line a mold with baking paper, pour in the mix and bake for 25-30 minutes.
Nutritional analysis per serving (6 servings)
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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