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Torta al cioccolato senza glutine

Original in Italian

Francesca Bettoni · cucchiaio.it · 2016 · 8 - 10 porzioni

Against 357 chocolate cake recipes

Less sugar than 96% of recipes and more leavening than 99%.

How Italian chocolate cake recipes differ from English ones →

Get the method at cucchiaio.it →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical cake: the median of 357 chocolate cake recipes, per 100 g of flour.

  • Less sugar than 96% of recipes: 67% of the flour weight against the typical recipe's 142%, about half as much.
  • More leavening than 99% of recipes: 10% of the flour weight against the typical recipe's 4.8%, about twice as much.
  • No egg at all, where 84% of recipes use some (most of those 40 to 67% of the flour weight).
  • More chocolate than 76% of recipes: 50% of the flour weight against the typical recipe's 0%.
Cocoa: 13%, 29th percentileChocolate: 50%, 77th percentileSugar: 67%, 3rd percentileFat: 67%, 55th percentileEgg: 0%, 8th percentileLiquid: 155%, 64th percentileLeavening: 10%, 100th percentileSalt: 0.3%, 38th percentileCocoaChocolateSugarFatEggLiquidLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (10)

  • 150 g di farina di quinoa150 g
  • 75 g di amido di mais75 g
  • 20 g di cacao amaro in polvere20 g
  • 15 g di lievito per dolci15 g
  • un pizzico di sale≈ 0.4 g
  • 75 g di cioccolato fondente al 70-75%75 g
  • 225 ml di latte di soia≈ 232 g
  • 15 ml di aceto di mele≈ 8 g
  • 100 g di olio di mais100 g
  • 100 g di zucchero di canna integrale100 g

flour 150 gbatter 775 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 357 recipes. Shaded: the middle half. Tick: the median.

  • Cocoa13% · 29th percentile
  • Chocolate50% · 77th percentile
  • Sugar67% · 3rd percentile
  • Fat67% · 55th percentile
  • Egg0% · 8th percentile
  • Liquid155% · 64th percentile
  • Leavening10% · 100th percentile
  • Salt0.3% · 38th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
35 to 40 minutes
median 33 minutes

Keep exploring

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Nearest by baker's percentages: cocoa, chocolate, sugar, fat, egg, liquid, leavening, salt.

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