Easter is just around the corner, and today xtraWine is offering you a delicious dessert to bring to the table.
The dessert is a soft chocolate cake with vanilla ice cream.
Have you missed the rest of the Easter menu? Don’t worry because on the xtraWine blog, you can find the recipes for the first and second courses.
Index:
Ingredients
- 250g of chocolate
- 180g of butter
- 1 vanilla bean
- 150g of sugar
- 5 eggs
- 40g of flour
- Butter for greasing the mold: as needed
- Powdered sugar: as needed
- Vanilla ice cream: as needed
Preparation
- Prepare a double boiler and place on the heat: a large pot with water boiling and a smaller one over the pot with boiling water
- Melt the chocolate with the butter in the double boiler, then remove it and let it cool
- Split the vanilla bean and scrape out the seeds with a knife
- Separate the egg yolks from the whites
- In the chocolate and butter mixture, incorporate 1/3 of the sugar, the vanilla seeds, the egg yolks (adding them one at a time), and the sifted flour
- In a bowl, beat the egg whites: when they start to foam, add 2/3 of the sugar
- Once beaten, gently fold the egg whites into the mixture, stirring with movements from bottom to top
- Preheat the oven to 180 °C
- Grease a cake pan and sprinkle it with flour
- Pour the mixture into the greased and floured pan
- Bake for 35 minutes at 160 °C
- Once cooked, remove it from the oven and let the cake cool
- Sprinkle the surface with powdered sugar
- Slice the cake and add a scoop of vanilla ice cream to each plate
Wine Pairing
The recommended wine pairing is a Recioto della Valpolicella DOCG. It offers fruity notes of raspberry, sour cherry, plum, and prune on the nose. It delights the palate with a soft and creamy flavor, with hints of dried fruit on the finish.
Amo la buona cucina e le tradizioni enogastronomiche italiane, per me vino e dessert non sono solo un contorno ma la parte più interessante del buon vivere.
