Peppina's Cake is a dessert from the Modena area of the Emilia-Romagna region. Named after the person who created this dessert, Peppina's Cake seems like the kind of recipe that would be passed down through generations.
When I first decided to make this recipe, I thought it would be more like a chocolate cake than a cake with chocolate in it. However, after taking a closer look at the recipe, I saw that it was similar to the Hazelnut and Chocolate Cake that I made several weeks ago. The big difference, other than using almonds rather than hazelnuts, is the addition of butter to the cake. Despite my love for hazelnuts, I actually think I prefer this cake!
Peppina's Cake (Torta di Peppina)
Adapted from Recipe Zaar
1 cup all-purpose flour
1 teaspoon baking powder
1/2 cup butter, softened
1/2 cup sugar
4 eggs, separated
2 1/2 ounces bittersweet chocolate
3/4 cup sliced almonds
1 pinch salt
Powdered sugar for garnish
- Preheat oven to 350 degrees. Use butter to grease a 9 inch round cake pan.
- In a bowl, sift together the flour and baking powder.
- In the bowl of an electric mixer, beat the butter and sugar until well mixed. Beat in egg yolks, one at a time. Using a spatula, fold in the flour mixture.
- Roughly chop the chocolate. Put the almonds in a food process and grind finely. (If you prefer larger pieces of almond, grind coarsely.) Add the chocolate and almonds to the batter and stir in.
- Clean the beaters. In another bowl, add the egg whites and salt. Beat until stiff beaks form.
- Using a rubber spatula, carefully fold in the egg whites to the cake batter. Pour the batter into the cake pan.
- Bake about 25 minutes, checking after 20 minutes. Let rest in the pan for several minutes. Remove cake and let cool the rest of the way on a baking rack.
- Garnish with powdered sugar.
Ryan's rating of Peppina's Cake - 4