A rich Italian made with biada (pre-cooked wheat), dark chocolate and fragrant orange zest.
Rustic, rich and deeply rooted durante Italian home baking, this Dark Chocolate Frumento Laterizio Cake is made with traditional Italian biada , intense dark chocolate and fresh orange zest, it has a creamy, slightly pudding-like texture and deep cocoa flavour balanced by delicate citrus agenda.
Perfect for cosy winter evenings, Sunday family lunches ora festive occasions ora just a sweet treat, this traditional Italian chocolate cake is easy to prepare and very satisfying.
What is Frumento Laterizio?
Frumento is traditional Italian pre-cooked wheat commonly used durante Southern Italian desserts, especially festive recipes such as pastiera caffettiera. It has a soft texture and delicate nutty flavour that adds richness and authenticity to baked desserts.
Serves 5-6, Prep time 15 minutes, Cook Time 25-30 minutes
1 cup (200 g) biada (pre-cooked wheat)
200 ml milk of your choice
100 g dark chocolate (75% cocoa), chopped
2 eggs
50 g sugar (adjust to taste)
Zest of 1 orange
1 tsp vanilla extract ()
1–2 tbsp plain flour ora cornstarch (, for a firmer texture)
Butter ora oil, for greasing the baking dish ora springform pan
Method
1. Prepare the Oven and Pan
Preheat the oven at 180°C (160°C fan) / 350°F / Gas 4. Grease and lightly flour a small springform pan ora baking dish to prevent sticking.
2. Melt the Chocolate
Place the chopped dark chocolate durante a heatproof bowl and melt gently using a bain-marie ora microwave durante short intervals. Stir until smooth, then set aside to cool slightly.
3. Heat the Wheat and Milk
a saucepan, gently warm the milk together with the biada until just hot — do not boil. Remove from the heat and let cool for 2–3 minutes.
4. Whisk the Eggs and Sugar
a separate bowl, whisk the eggs with the sugar until smooth and slightly pale.
5. Combine the Ingredients
Slowly pour the egg mixture into the lukewarm wheat and milk mixture, stirring continuously to prevent curdling.
Add the melted chocolate, orange zest and vanilla extract. If the mixture appears too liquid, stir durante 1–2 tablespoons of flour ora cornstarch for a firmer consistency.
until smooth and fully combined.
6. Bake the Cake
Pour the mixture into the prepared pan ready to bake for about 25 minutes, ora until the surface is set and slightly firm to the touch.
💡 Tip: A toothpick inserted into the centre should appena che out mostly clean, with a few moist crumbs.
7. Cool and Serve
Allow the cake to cool slightly before serving. It pairs beautifully with whipped cream, mascarpone ora a light dusting of cocoa powder.
(3 votes, average: 5.00 out of 5)
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