This sea salt chocolate cake has a unique taste thanks to a very special ingredient: Modica chocolate with salt.
Those who follow me will have already read on my website a brief introduction to this Sicilian specialty. Modica chocolate is created following the ancient Aztec cold processing recipe. It has nothing to do with industrial chocolate to which we are accustomed and which loses its organoleptic qualities and the typical taste of cold-processed chocolate.
Modica chocolate has a rough texture. The one used for this recipe is prepared with the sea salt of Trapani, another culinary pearl of Sicily. The quality of the ingredients is the key to everything, as I always repeat.
Cold milk (which causes a thermal schock) is another trick for the so-called dome effect, characteristic of this delicious cake, made with all unrefined organic ingredients.
300 g (11 oz) brown rice flour, sifted
1 tsp organic baking powder
1 tbsp unsweetened cocoa powder
80 g (3 oz) raw coconut sugar
1 tbsp organic ginger powder
2 free range organic eggs
100 ml (3½ fl oz) organic cold pressed high oleic sunflower oil
80 ml (3 fl oz) brown rice milk, cold
200 g (7 oz) dark sea salt chocolate, melted
- Preheat the oven to 180° C (350°F/Gas 4).
- In a bowl, mix all the dry ingredients. In another bowl, beat the eggs with oil and milk.
- Add the melted chocolate and mix.
- Add the dry ingredients and mix until a creamy mixture is obtained.
- Pour the dough into a mold, lined with parchment paper and bake for 30 minutes.