The recipe for chocolate cake with a hint of myrtle is an irresistible dessert with a unique flavor enriched by the fragrance of myrtle. Its soft texture and intense chocolate taste harmoniously blend with the fragrant notes of myrtle, offering an unforgettable taste experience.
Preheat the oven to 180°C and line a cake tin with a diameter of about 18-22 cm with baking paper.
Set it aside, greased and floured.
Pour the eggs and sugar into a large bowl, beat the ingredients with an electric mixer for a few minutes until you get a tall and frothy mixture.
Then add the seed oil and myrtle liqueur, mix again with the mixer for a moment at medium speed.
Add the flour, unsweetened cocoa, and baking powder, continue mixing at low speed until you get a smooth and thick mixture.
Finally, incorporate the dark chocolate chips. Pour the mixture into the cake tin 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 tin
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 |
