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Torta al cioccolato di Nigella

Original in Italian

Flavia Imperatore · misya.info · 2024 · 1 stampo da 22 cm

Against 357 chocolate cake recipes

More sugar than 96% of recipes and more chocolate than 89%.

How Italian chocolate cake recipes differ from English ones →

Get the method at misya.info →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.

  • More sugar than 96% of recipes: 236% of the flour weight against the typical recipe's 142%.
  • More chocolate than 89% of recipes: 88% of the flour weight against the typical recipe's 0%.
  • More fat than 88% of recipes: 125% of the flour weight against the typical recipe's 62%, about twice as much.
  • No salt at all, where 69% of recipes use some (most of those 0.9 to 2.3% of the flour weight).
Cocoa: 20%, 44th percentileChocolate: 88%, 89th percentileSugar: 236%, 96th percentileFat: 125%, 89th percentileEgg: 50%, 57th percentileLiquid: 135%, 48th percentileLeavening: 3.8%, 32nd percentileSalt: 0%, 15th percentileCocoaChocolateSugarFatEggLiquidLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (16)

  • 200 gr di farina 00200 g
  • 200 gr di zucchero200 g
  • 40 gr di cacao40 g
  • 1 cucchiaino di lievito per dolci≈ 4.6 g
  • 1/2 cucchiaino di bicarbonato≈ 3 g
  • 2 uova≈ 100 g
  • 175 gr di burro175 g
  • 2 cucchiaini di essenza di vaniglia≈ 8 g
  • 150 ml di panna acida≈ 146 g
  • 75 gr di burro75 g
  • 175 gr di cioccolato fondente175 g
  • 250 gr di zucchero a velo250 g
  • 1 cucchiaio di golden syrup o miele≈ 21 g
  • 125 gr di panna acida125 g
  • 1 cucchiaino di estratto di vaniglia≈ 4.2 g

Toppings and extras

Listed, but not counted in the percentages below.

  • gocce di cioccolato per decoraren/a

flour 200 gbatter 1527 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.

  • Cocoa20% · 44th percentile
  • Chocolate88% · 89th percentile
  • Sugar236% · 96th percentile
  • Fat125% · 89th percentile
  • Egg50% · 57th percentile
  • Liquid135% · 48th percentile
  • Leavening3.8% · 32nd percentile
  • Salt0% · 15th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
40 to 45 minutes
median 33 minutes

Keep exploring

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