The chocolate cake recipe with the aroma of myrtle is an irresistible dessert with a unique flavor, enriched by the fragrance of myrtle; with a soft texture and the intense taste of chocolate blending harmoniously with the fragrant notes of myrtle, it offers an unforgettable tasting experience.
Preheat the oven to 180°C and line a cake pan with a sheet of parchment paper, about 18-22 cm in diameter.
Set it aside, buttered and floured.
Pour the eggs and sugar into a large bowl, beat the ingredients with electric whisks for a few minutes until you obtain a tall, frothy mixture.
Then add the seed oil and the myrtle liqueur, mix again with the whisks for a few moments at medium speed.
Add the flour, unsweetened cocoa, and baking powder, continue mixing at low speed until you obtain a smooth, thick mixture.
Finally, fold in the dark chocolate chips. Pour the mixture into the cake pan and bake the chocolate cake at 180°C for about 45 minutes.
At the end, do the toothpick test to see if the baking is optimal; there should be no batter sticking to the toothpick.
16 cm cake pan
Store in a dry place for a maximum of 4 days
Italia, Sardegna
| Energy (kcal) | 301.48 |
| Carbohydrates (g) | 57.86 |
| of which sugars (g) | 40.76 |
| Fat (g) | 5.07 |
| of which saturates (g) | 2.37 |
| Protein (g) | 6.6 |
| Fibre (g) | 0.9 |
| Salt (g) | 0.07 |
