The recipe for chocolate cake with myrtle aroma, an alternative dessert with all the aromas of the shrub that grows in Sardinia. An irresistible dessert with a unique flavor enriched by the fragrance of myrtle; a soft texture and the intense taste of chocolate blend harmoniously with the scented notes of myrtle, giving an unforgettable tasting experience. Myrtle liqueur, typical of Sardinia, gives the cake a unique and enveloping flavor. For those who do not know myrtle, it is a shrub found throughout the island and its liqueur is a symbol of Sardinian tradition. Its slightly bitter and aromatic taste pairs perfectly with the sweetness of chocolate, creating a balanced flavor. The combination of these two main ingredients is enriched by other components that make the cake even tastier. From the use of seed oil instead of butter, which gives a soft texture, to ingredients such as eggs and sugar that provide sweetness and structure, and finally the chocolate chips, all the elements come together to create a perfect cake.
Preheat the oven to 180°C and line a cake pan about 18–22 cm in diameter with a sheet of parchment paper. Set it aside buttered and floured.
Pour the eggs and sugar into a large bowl, whip the ingredients with electric beaters for a few minutes until you obtain a tall, fluffy mixture.
Then add the seed oil and myrtle liqueur, and mix again with the beaters for a few moments at medium speed.
Add the flour, unsweetened cocoa powder and baking powder, continue mixing at low speed until you obtain a smooth, thick batter.
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 skewer test to check whether the baking is optimal; no batter should remain stuck to the skewer.
Parchment paper
Electric beaters
5 days closed in a cool place
| Energy (kcal) | 296.03 |
| Carbohydrates (g) | 54.93 |
| of which sugars (g) | 38.49 |
| Fat (g) | 4.78 |
| of which saturates (g) | 2.25 |
| Protein (g) | 6.24 |
| Fibre (g) | 0.85 |
| Salt (g) | 0.07 |
