I enjoyed this great recipe one evening with Italian friends whilst in Pisa. Lorenzo, owner, helped choose the wine to accompany each course and a few bottles to take away with us from his expansive range of fine wines sold from his Enoteca (wine cellar). I do hope to return. Particular thanks to Giacomo!
220g 85% dark chocolate
40g Cocoa powder
130g Icing sugar
4 eggs (medium size)
Pinch of salt
Melt the chocolate in a bain-marie. As soon as it is completlely melted remove from heat and add the butter in little pieces. Stir until butter has completely melted.
Wait until cold and add the eggs one at a time, the pinch of salt, the flour, cocoa and the icing sugar.
Grease the little cake tins with butter and fill them with the mixture.
Cover and store in the fridge for 3-4 hours.
Cook in the oven at 200 degrees for exactly 16 minutes. Take out of the oven and let them rest for 2-3 minutes and serve.
Suggested accompanying wine:
• Anghelu Ruju Riserva 1997 SELLA & MOSCA
• Barolo Chinato CAPPELLANO
• Ramos Pinto Porto LBV 1997 or 98 RAMOS PINTO
• Lustau Almacenista Fine Sherry Wine
• A good Rhum
Enoteca Il Connubio
Piazza San Paolo All'Orton. 1
Chocolate Traveller Notes
I recommend all 85% dark chocolate bars as this recipes requires a high cocoa hit with a robust and low acid, dark chocolate:
• Michel Cluizel, Grand Noir 85%
• Chocolate Trading Co., Afrique 85%
• Valrhona Abinao 85%