The recipe for chocolate cake scented with myrtle is an irresistible dessert with a unique flavor enriched by the fragrance of myrtle. With a soft texture and the intense taste of chocolate harmoniously blending with the aromatic notes of myrtle, it offers an unforgettable tasting experience.
Preheat the oven to 180°C and line a cake pan with a diameter of about 18-22 cm with parchment paper.
Set aside a buttered and floured pan.
Pour the eggs and sugar into a large bowl, beat the ingredients with electric whisks for a few minutes until you get a tall and frothy mixture.
Then add the seed oil and myrtle liqueur, mix again with the whisks for a few moments at medium speed.
Add the flour, unsweetened cocoa powder, and baking powder, continue mixing at low speed until you get a smooth and thick mixture.
Finally, fold in the dark chocolate chips. Pour the mixture into the cake pan and bake the chocolate cake at 180°C for about 45 minutes.
At the end, do the toothpick test to check if the baking is optimal; no batter should stick to the toothpick.
16 cm cake pan
Store in a dry place for up to 4 days
Italia, Sardegna
| Energy (kcal) | 387.01 |
| Carbohydrates (g) | 39.48 |
| of which Sugars (g) | 27.34 |
| Fat (g) | 22.8 |
| of which Saturates (g) | 5.09 |
| Protein (g) | 7.41 |
| Fiber (g) | 2.06 |
| Sale (g) | 0.06 |
