Whole spelt Italian chocolate cake

Solid, buttery, very chocolaty and not very sweet...exactly what I wanted Sunday morning.

Recipe adapted from Gray Apron
time: 20 min preparation + 55 min baking

 ingredients 

100 g (3.5 oz) dark chocolate (I used 50 % cocoa), broken in pieces
200 g (1 2/3 stick) butter, room temperature
150 g (3/4 cup) sugar
1 vanilla bean, split open, seeds removed
5 eggs, room temperature
1 1/3 cup flour = 160 g whole spelt flour (the one I used) OR 200 g regular flour

4 g (1 teaspoon) baking powder

1 pinch fine salt
80 g (8 Tablespoons) cocoa powder
120 ml (1/2 cup) milk, I used almond, not cold


 instructions 

Preheat oven to 180C/360F. Butter and dust with flour (extra flour) a 26 cm/10 inch baking form. Melt chocolate over hot water (never allow water to boil). Let it cool to touch.

In a small bowl, sift together flour, salt, baking powder and cocoa powder.

In a bowl of a standing mixer equipped with a paddle attachment, beat butter, sugar and vanilla seeds till fluffy on medium/high speed for 2-3 minutes. Add the eggs, one at the time, allowing each egg to combine well before adding another (OK if not all smooth). Incorporate melted chocolate and milk. Turn the mixer on low and slowly stir in flour mix just till combined.

Pour the batter into the form. Put it in the hot oven for 55 minutes. If the toothpick from the middle comes out clean, the cake is ready. Let cool in the form for 15 minutes. 

NOTES NOTES NOTES NOTES NOTES NOTES NOTES NOTES NOTES 

• I made this chocolate cake over a year ago...it came out nice, I still remember it;
• I just changed a couple of things: I replaced regular flour with whole spelt, I reduced sugar and increased cocoa powder amount;
• if you want the cake to be more puffy, just add another teaspoon of baking powder, like in the original recipe;
• the cake is simple and pleasant, good with coffee, milk or a glass of champagne...