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Chocolate and Balsamic Vinegar Cake with Raspberries
This luscious chocolate cake combines the deep intensity of dark chocolate with the subtle complexity of Aceto Balsamico di Modena IGP Passion of Family Monari Federzoni. The balsamic vinegar enhances the richness of the cocoa, creating a perfectly moist and flavorful dessert. Topped with fresh raspberries and a dusting of powdered sugar, it’s an elegant treat ideal for any occasion!
ingredients
| 300 g dark chocolate (75% cocoa) |
| 2 tablespoons all-purpose flour |
| 75 g unsweetened cocoa powder |
| 280 g butter |
| 6 eggs |
| 135 g granulated sugar |
| 3 tablespoons Aceto Balsamico di Modena IGP Passion of Family Monari Federzoni |
| 1 pinch of salt |
| 200 g raspberries |
| Powdered sugar |
what you will need
Passion of Family
directions
Roughly chop the chocolate and place it in a saucepan with the cubed butter. Melt the mixture over a bain-marie, stirring until smooth and homogeneous. Allow it to cool slightly.
In a bowl, sift the flour and cocoa powder together with the salt. Add the melted chocolate mixture and stir to combine. Next, add the Aceto Balsamico di Modena IGP Passion of Family Monari Federzoni and the eggs, which should be whisked together with the sugar. Mix until you get a smooth batter.
Pour the batter into a greased 22 cm (9-inch) springform pan and level the surface. Bake in a preheated oven at 180°C (350°F) for about 40-45 minutes. Once baked, remove the cake from the oven and let it cool completely.
When ready to serve, top the cake with raspberries and dust with powdered sugar to taste.
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