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Torta al cacao (soffice, senza burro, pronta in 5 minuti!)

Original in Italian

Simona Mirto · tavolartegusto.it · 2017 · 6

Against 357 chocolate cake recipes

More leavening than 91% of recipes and less sugar than 81%.

How Italian chocolate cake recipes differ from English ones →

Get the method at tavolartegusto.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.

  • More leavening than 91% of recipes: 7.6% of the flour weight against the typical recipe's 4.8%.
  • Less sugar than 81% of recipes: 99% of the flour weight against the typical recipe's 142%.
  • No salt at all, where 69% of recipes use some (most of those 0.9 to 2.3% of the flour weight).
  • Less liquid than 80% of recipes: 95% of the flour weight against the typical recipe's 138%.
Cocoa: 24%, 53rd percentileChocolate: 0%, 32nd percentileSugar: 99%, 18th percentileFat: 44%, 24th percentileEgg: 48%, 53rd percentileLiquid: 95%, 19th percentileLeavening: 7.6%, 93rd percentileSalt: 0%, 15th percentileCocoaChocolateSugarFatEggLiquidLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (9)

  • 210 gr di farina ’00210 g
  • 50 gr di cacao amaro in polvere50 g
  • 200 gr di zucchero semolato200 g
  • 1 cucchiaio di estratto di vaniglia oppure 1 bustina di vanillina≈ 13 g
  • 100 ml di olio di semi di girasole≈ 92 g
  • 2 uova a temperatura ambiente≈ 100 g
  • 200 gr di latte a temperatura ambiente200 g
  • 1 bustina di lievito vanigliato per dolci16 g
  • 1 cucchiaio di zucchero a velo per completare≈ 8 g

flour 210 gbatter 888 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.

  • Cocoa24% · 53rd percentile
  • Chocolate0% · 32nd percentile
  • Sugar99% · 18th percentile
  • Fat44% · 24th percentile
  • Egg48% · 53rd percentile
  • Liquid95% · 19th percentile
  • Leavening7.6% · 93rd percentile
  • Salt0% · 15th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
30 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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