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CIOK CAKE (tenerina al cioccolato)


  • 300gr chocolate
  • 100g of sugar
  • 100g of butter
  • 2 tablespoons of flour
  • 5 eggs
  • bitter cocoa to taste


First we melt the chocolate with butter in a bain-marie, until it is liquid enough, or rather, he writes (fig. 1)


In the meantime we can whip the egg whites with a pinch of baking soda until stiff (fig. 2), once done let them rest in the fridge

Put the 5 egg yolks together with the flour and sugar in a bowl and whisk everything together until you get a compound that "writes" (fig. 3) after which add the melted chocolate and mix everything together. (fig. 4)


Lastly, add the previously whipped egg whites, mixing from bottom to top, being careful not to take them apart. (fig. 5)

Grease and flour a 22 cm cake pan with the bitter cocoa (Fig. 6) and put the mixture obtained previously inside it. (Fig. 7)


we bake at 180 degrees for about 20 minutes.

Once cooked, let it cool and then sprinkle the surface with icing sugar


Melting chocolate in a bain-marie is always better than doing it in the microwave, because it prevents the sugar from burning inside.

To prevent the cake being cooked from rising too high, place it in a cold oven so as the temperature rises gradually, it will keep the surface at the right height.

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