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Dileta Chocolate Cake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Original recipe by Maria Thereza Weiss, a famous brazillian socialite in the late 70's, who published many recipe books, very traditional and old-fashioned. This is my ultimate favorite chocolate cake, it’s so good it became something of a family tradition!

Original recipe by Maria Thereza Weiss, a famous brazillian socialite in the late 70's, who published many recipe books, very traditional and old-fashioned. This is my ultimate favorite chocolate cake, it’s so good it became something of a family tradition!

Ingredients

Serves: 6-8

Metric Cups

For the Cake

  • 8 tablespoons cocoa (or powder chocolate)
  • 360 grams sugar
  • 3 tablespoons honey
  • 200 grams butter
  • 360 millilitres milk
  • 300 grams flour
  • 1 tablespoon bicarbonate of soda
  • 4 medium eggs

For the Syrup

  • 500 millilitres milk
  • 250 millilitres sugar
  • 250 millilitres cocoa (or powdered chocolate)
  • 2 tablespoons honey
  • 2 tablespoons butter

For the Cake

  • 8 tablespoons unsweetened cocoa (or powder chocolate)
  • 13 ounces sugar
  • 3 tablespoons honey
  • 7 ounces butter
  • 12⅝ fluid ounce milk
  • 11 ounces flour
  • 1 tablespoon baking soda
  • 4 medium eggs

For the Syrup

  • 2 cups milk
  • 1 cup sugar
  • 1 cup unsweetened cocoa (or powdered chocolate)
  • 2 tablespoons honey
  • 2 tablespoons butter

Method

Dileta Chocolate Cake is a community recipe submitted by Nectarina and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

CAKE

  • Using a mixer, beat the butter, the sugar and the egg yolks until it gets a creamy texture (the albumin or egg whites are to be whisked later). Add the honey, always beating, until the cream gets really light and smooth.
  • Add, still beating, the cocoa, the milk, the flour and the bicarbonate of soda (make sure there are no lumps).
  • Last, with only a spatula and very lightly, join the whisked egg whites into the mixture.
  • The cake goes to pre-heated oven, high temperature for the first 10 minutes, and then warm until the end. Usually takes about 45 minutes total, but it really depends on the oven.
  • SYRUP

  • In a pan, mix the milk, the sugar, the cocoa and the honey. Heat mixing until it thickens a little.
  • Add the butter, let it melt and turn the fire off.
  • Let it cool a bit. When the cake’s ready and cooled enough, set it in a deep plate so the syrup won’t escape, and add the warm syrup slowly above the cake with a spoon, so the cake absorbs the most of it.
  • CAKE

  • Using a mixer, beat the butter, the sugar and the egg yolks until it gets a creamy texture (the albumin or egg whites are to be whisked later). Add the honey, always beating, until the cream gets really light and smooth.
  • Add, still beating, the unsweetened cocoa, the milk, the flour and the baking soda (make sure there are no lumps).
  • Last, with only a spatula and very lightly, join the whisked egg whites into the mixture.
  • The cake goes to pre-heated oven, high temperature for the first 10 minutes, and then warm until the end. Usually takes about 45 minutes total, but it really depends on the oven.
  • SYRUP

  • In a pan, mix the milk, the sugar, the unsweetened cocoa and the honey. Heat mixing until it thickens a little.
  • Add the butter, let it melt and turn the fire off.
  • Let it cool a bit. When the cake’s ready and cooled enough, set it in a deep plate so the syrup won’t escape, and add the warm syrup slowly above the cake with a spoon, so the cake absorbs the most of it.
  • Additional Information

    The egg whites will determine how soft your cake is going to be, so whisk well until you can turn the bowl upside down and the snowy egg whites won’t fall. I recommend a cake shape with a hole in the middle, for the extra syrup to accumulate.

    The egg whites will determine how soft your cake is going to be, so whisk well until you can turn the bowl upside down and the snowy egg whites won’t fall. I recommend a cake shape with a hole in the middle, for the extra syrup to accumulate.

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