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Almost Flourless Chocolate Cake
(Serves 6 to 8)
8 ounces top-quality bittersweet chocolate, coarsely chopped
1 cup (2 sticks) unsalted butter
1 ¼ cups sugar
4 large eggs
½ cup all-purpose flour
Confectioners’ sugar or edible gold dust, for dusting
Mint leaves, for garnish
1 pint lemon, orange, or grapefruit sorbet
Preheat the oven to 325°F. Coat an 8” springform pan with butter.
Put the chocolate in the top of a double boiler or in a stainless steel bowl placed over a saucepan one-quarter full of water.
Melt the chocolate over medium-high heat, stirring frequently with a rubber spatula. Alternatively, put the chocolate in a microwave-safe bowl and melt in the microwave on medium power.
Meanwhile, combine the butter and sugar and beat with an electric mixer on medium-high speed until light and fluffy.
Add the eggs one at a time, beating until incorporated after each addition.
Add the melted chocolate and beat until combined.
Add the flour and mix until just incorporated (don’t overbeat!).
Pour the batter into the pan and bake until the top forms a thin crust, 35 to 40 minutes. Cool the cake in the pan on a rack.
When completely cooled, remove the sides from the pan, then use a long spatula to loosen cake from the pan bottom and slide onto a cake plate or stand.
Dust with confectioners’ sugar by tapping the sugar through a fine-mesh sieve. Garnish with the mint leaves and serve with a scoop of sorbet.
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