As you probably have guessed by now, we don’t have a sweet tooth around here.
For Easter however, I felt compelled to incorporate chocolate to finish off an Easter dinner menu which was quite festive: we started off with zucchini soup with egg and cheese (minestra di zucchine cacio e uova), followed by penne with sage (penne alla salvia), the main dish was stuffed meatloaf (polpettone ripieno) and then, this wonderful cake from Southern Italy.
This gluten-free cake had a wonderfully moist, brownie-like texture, and had the right amount of heat. Serve with a spoonful of crème fraîche for an ending that is not too sweet and perfectly satisfying.
If you are interested in having the recipes for the rest of the menu, stay tuned, they will be posted soon.
Ingredients: 1 stick unsalted butter, at room temperature Method: Preheat the oven to 325 F.
Torta al cioccolato e peperoncino
115 g dark chocolate
2 bird’s eye chillies, deseeded and very finely chopped
3 large eggs, at room temperature
120 g raw sugar
135 g almond flour
pinch of salt
1 stick unsalted butter, at room temperature
Preheat the oven to 325 F.
*You can use gluten-free flour or cocoa powder to coat the mould instead of regular flour.