Description
A rich and indulgent Chocolate Cigarello Cake with deep cocoa and nutty flavors, perfect for family gatherings and special occasions.
Ingredients
Scale
- 10 oz (285 g) bittersweet chocolate (60–70% cocoa), chopped
- 1 cup (225 g) unsalted butter, browned and cooled slightly
- 1 1/4 cups (250 g) granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 1/2 tsp fine sea salt
- 1 cup (125 g) all-purpose flour, sifted
- 1/2 cup (60 g) finely ground toasted hazelnuts or almonds
- 1 tbsp instant espresso powder (optional, for depth)
- Zest of one orange (optional, for brightness)
Instructions
- Preheat the oven to 350°F (175°C). Butter an 8- or 9-inch round cake pan, line it with parchment, and butter the parchment as well.
- Melt the chocolate gently in a double boiler or in short bursts in the microwave, stirring between intervals.
- Brown the butter: heat in a light-colored pan until foaming and amber bits form, then remove from heat and let cool.
- Whisk the eggs with sugar until pale and slightly thickened, then add vanilla, espresso powder, and salt.
- Fold in the melted chocolate carefully, then the warm browned butter. Gently fold in the flour and ground nuts.
- Pour into the prepared pan and smooth the top. Bake for 30–40 minutes, until a skewer inserted near the center comes out with a few moist crumbs.
- Let the cake cool in the pan for 10 minutes, then turn out to cool completely on a rack.
Notes
For a silkier crumb, fold with a rubber spatula in soft, deliberate strokes. Toast nuts for fresher flavor. Use a warm knife when slicing for neat edges.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 400mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 105mg
Keywords: chocolate cake, cigarello cake, dessert, indulgent dessert
