Chocolate Madeira Cake

Torta Madeira al Cioccolato (2)

I’m back to post (finally) a new recipe! Today I propose a Chocolate Madeira Cake ! It’s a cake base suited to create cakes topped. It’s very soft and light but is more stable and solid in comparison to the most famous Sponge cake. The result was very satisfactory! I used it for the Valentine’s cake  … Unfortunately it is not long enough to be photographed … But we assure you that it was very good.

I used the chocolate version, but you can do it in black replacing 30 g of cocoa with the flour and adding another flavor to taste. The following recipe is for a pan 17 cm in diameter or for 6 persons (normal :)).


  • 184 g Flour
  • 30 g of Cocoa
  • 171 g of Butter
  • 171 g of Sugar
  • 181 g of Eggs (3 medium)
  • 1 teaspoon Yeast

Grease and flour the mold and preheat the oven at 160c • if you have what ventilated • 180c. Work the sugar with the butter until soft make it fluffy. Now in a bowl sift together flour, baking powder and cocoa. Now add an egg and a little flour and stir. Repeat this process until all the eggs and flour. Now put the batter into greased and floured baking pan that you previously. Bake for 1 hour 15 minutes in oven at 160c •. Once cooked let cool, sfornatela yourself and garnish to taste! Good cake at all!

Torta Madeira al Cioccolato (3)



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