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grams (10 tablespoons) salted butter, cut into 10 pieces, plus more for the pan
ounces bittersweet chocolate, chopped
grams (¼ cup) Dutch-processed cocoa powder, plus more for dusting
tablespoon instant espresso powder
large eggs, separated, room temperature
grams (¾ cup) white sugar, divided
grams (1 cup) almond flour
teaspoon table salt
tablespoons dark rum
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The magazine says “we needed to add baking powder” but neither the print version or this one mentions it??
Hi April -
Unfortunately there was an error in the print version of the story, where we erroneously mentioned adding baking powder to the recipe. Both the recipe in print and online are correct - there is no baking powder in the recipe - and the web version of the story has been updated to remove that reference. We are so sorry for the confusion!
The Milk Street Team
I made this yesterday. My family rated as 4 out of 5. It was pretty good. Thanks for the recipe.
Looking forward to trying this for next gathering. I'd probably use a sugar alternative. I think it would be neat to dip the small cake squares into a chocolate that hardens.
Can you use homemade almond flour? Or is that too coarse?
James - I would recommend sticking to pre-ground almond flour, as the irregular texture of homemade almond flour is not guaranteed to deliver the remarkably light texture of this dish. However, if homemade is your only option, be sure to sift it through a fine-mesh strainer to separate out any larger granules.
- The Milk Street Team
Loved the Italian chocolate cake. Did not like dusting it. Have made it 3 times,
We wanted to like this but found it somewhere between a brownie and chocolate cake but not as good as either. We felt guilty throwing it away but decided it wasn't worth the calories. We agree with the previous comment that the cocoa dusting is not good.
Can you make this the day before? If so, what is the best way to store it?
Hi Patricia -
You should be able to make this the day before. If it's only 1 day before you can store it at room temperature covered loosely with plastic wrap. Don't dust with cocoa until right before serving.
The Milk Street Team
I made it and it was wonderful! loved all the flavors and the texture. The edge had a bit of caramel taste. It will be the chocolate entry in my Easter Parade this year!