Light Chocolate and Brachetto Passito cake
Serves 4
A delicious Italian dessert
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  1. 250 g 00 flour (but spelt flour works
  2. well with this recipe, too)
  3. 100 g Maizena (corn starch)
  4. 3 tbsp powdered cocoa
  5. 230 g granulated sugar
  6. 250 ml corn oil
  7. 1 small plain yogurt (125 g)
  8. 3 eggs
  9. 40 ml Brachetto passito
  10. 1 orange peel, grated fresh
  11. 1 envelope powdered yeast
  12. 1 pinch of powdered hot red pepper
  13. 1 pinch of ground black pepper
  14. 1 pinch of salt
  15. 3 tbsp cane sugar (brown)
  1. Beat the whole eggs with the white sugar until the liquid is smooth. Add the other
  2. ingredients (except the brown sugar), mixing constantly, adding corn starch, cocoa and
  3. yeast at the end. Mix until the dough is fluid, smooth and homogenous.
  4. Pour into a round cake pan (24 cm) of the kind you can open, and sprinkle the cane sugar over the top.
  5. Place in a preheated (180°C) oven and bake for 45-50 minutes. Turn off the oven and let cool inside the oven for another 10-15 minutes.
  1. Excellent with Piemonte Brachetto.
Gabriel's Food and Wine