Time: 40 minuti
Difficulty: Facile

How much do we love chocolate? It's a must-have in my house, so our favorite afternoon treat is a must-try!

Characteristics: Black, bitter, and dark are all synonyms for chocolate containing at least 45% cocoa. For extra-dark chocolate, the percentage rises to 70%, up to 100%.

Obviously, to reap all its benefits, you should opt for a chocolate free from artificial ingredients, with a high percentage of cocoa and therefore less cocoa butter and sugar. But the choice also depends on taste: while it's true that 100% dark chocolate is the richest in properties, it can be very bitter on the palate.

Historical notes: The history of dark chocolate begins with the Mayans and Aztecs, who used it in bitter drinks. It arrived in Europe in the 16th century, becoming a luxury.

Note: We recommend 70% chocolate, then move on to 85%, which is even more nutritious. The more adventurous can start right away with 90% extra dark chocolate: a refined blend of South American cocoa enriched with floral notes, perfect for pairing with dessert wines, spirits, and spice infusions!

Ingredients for 4
200g butter
200g 70% dark chocolate
4 whole eggs
4 egg yolks
80g sugar
80g Molino dalla Giovanna cake and cookie mix

Method:
Melt the coarsely chopped dark chocolate in a small saucepan over a bain-marie, then add the butter cut into pieces and mix well.
Meanwhile, place the eggs and sugar in a large bowl and beat with an electric mixer until the mixture becomes light, fluffy, and thick; add the mixture and continue beating until completely absorbed.
Remove the chocolate and butter mixture from the heat and, still beating, fold it into the egg mixture.
Now, butter and coat the aluminum molds with rice flour, then fill them 3/4 full and place them in a preheated oven at 210°C. After 10-12 minutes, remove them from the oven, remove the cake from the oven, and let it cool for a few minutes before serving.