And the snow is here again. It is supposed to rain away this afternoon but still, it looks pretty but please could I be saved from this? Apart from that, it feels good to start anew - it's Monday, my favourite day of the week and strangely enough the start of a new year feels refreshing this year.
And it is time to get back to more regular blogging habits again, maybe this is not the best recipe to post now, many of us feels the need to eat lighter after too much food over the Christmas and New Year's celebrations but I can't resist sharing this with you because it is really a great cake! I made the first version of it some time in November and my children loved it so I decided to work on it, adding a simple chocolate and sour cream glazing to the cake that is made with farro, ricotta and cocoa powder. And that means it is a very rich and dense cake but sometimes that is exactly what we need, isn't it? If you don't have farro at home, you can either use finely ground whole-wheat flour or pastry flour, I am sure it will turn out good anyway! I have added water so that it is more liquid, I use an old recipe where you need to do that for my birthday cakes to make a softer cake and I think it is perfect here.
RICH CHOCOLATE AND FARRO CAKE WITH CHOCOLATE FROSTING
cake:
3 eggs
200 g/ 7 oz sugar
125 g/ 4,4 oz ricotta
75 g/ 2,6 oz unsalted butter, melted
100 ml/70 g/ 2,4 oz pastry flour
200 ml/115 g/4 oz farro flour
40 g/1,4 oz high quality cocoa powder
1 tsp baking powder
150 ml/0,63 cup warm water
frosting:
200 g/7 oz dark chocolate
150 g/5,3 oz sour cream
50-100 g/ 1,7-3,5 oz confectioner's sugar
- Whisk eggs and sugar fluffy. Press the ricotta through a sieve and add it to the batter together with the melted butter, stir until it is completely incorporated.
- Sift the flours, cocoa and baking powder into the batter and stir well.
- Add the warm water, mix it quickly and pour into a greased cake tin.
- Bake in a pre-heated oven (175°C/350°F) for 25-30 minutes and then let it cool on a rack or a plate
- To make the frosting, melt the chocolate in a bain-marie, let it cool down and then add the sour cream and the confectioner's sugar and whisk until smooth.
- Spread the frosting over the cool cake and decorate it any way you want!
All photos and original text copyright: Ilva Beretta 2005-2011. If you re-post a recipe, please give credit and link to recipe on this site. About photos, please contact me. (luculliandelights AT gmail DOT com)
22 comments:
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