Recently chocolate has been playing a lot on my mind. Easter is drawing closer and with most shops and supermarkets already displaying lots of cute chocolate eggs how can you not begin craving for it. Before today I did not have any chocolate for a month until finally whilst baking this cake I found myself impulsively filling my mouth with tiny dark chocolate pearls, just like a hamster.
Chocolate is terribly seductive, delicious and addictive. SHE is the master not you but again you know what they say, a little bit of what you fancy does you good.
My cake today is one of those classics "grandmas" chocolate chip cake which in Italy is better known as "stracciatella" cake. I believe the name of this cake takes after a popular Italian milk-based ice cream with chocolate chips in it.
Easy and quick to prepare, if you like chocolate write down this recipe and put your apron on because in its simplicity and deliciousness it is always going to be a winner.
- Prep Time : 20 minutes
- Cook Time : 45 minutes
Preheat your oven at 180C or 350 F.
Whip the yolks with the sugar until pale and creamy. Slowly pour the oil in the egg mixture, add the vanilla essence and the sifted flour. Add the milk and mix well. You need to get a smooth consistency (but not too runny). Add a little extra milk if you feel the consistency is too dry.
Whip the egg whites with a pinch of salt to a firm consistency
Gently stir them into the mixture with the chocolate chips.
Stir well (but gently) and mix the ingredients well. Pour the mixture into a greased round baking tin (my tin was 22 cm diameter - 8/7 inch) and cook for 45 minutes.
Serve with a light sprinkle of powdered sugar.
I am entering this to Foodie Friday, hosted by Casa Costello.