Dileta Chocolate Cake

A community recipe by Nectarina

Not tested or verified by Nigella.com

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, itâ€™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 ounces 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 cakeâ€™s ready and cooled enough, set it in a deep plate so the syrup wonâ€™t escape, and add the warm syrup slowly above the cake with a spoon, so the cake absorbs the most of it.

CAKE

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.

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 wonâ€™t fall. I recommend a cake shape with a hole in the middle, for the extra syrup to accumulate.