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Home Flavours Traditional Recipes Desserts Peppina’s Cake

Peppina’s Cake

Torta Peppina


A chocolate cake originating from the lower Modena area, it owes its name to the person who handed it down. It is served dusted with icing sugar. During the first years of the century at least, the chocolate cake was the cake of big occasions.

Difficulty: Medium

Ingredients: 300 g of almonds with peel, 300 g of sugar, 6 eggs, 1 concentrated espresso cup of coffee, 200 g of dark chocolate, 150 g of butter, 2 tablespoons of milk, 1 teaspoon of baking powder, icing sugar as much as needed.

Preparation: Roast the almonds with the peel and chop them finely. Melt the chocolate in a bain-marie or in the microwave, along with the butter, the coffee and the milk. Whip two whole eggs and two yolks with the sugar. Pour the chopped almonds, the chocolate compound and the eggs beaten with the sugar in a bowl, then stir well. Add the egg whites, beaten to a firm froth and the baking powder. Line a baking tin with baking paper, pour the compound in it and cook in a pre-heated oven at 180° for about 25 minutes. When it is cooked, remove the cake from the mould, let it cool off and serve it covered with icing sugar.

Notes: Instead of icing sugar, you could cover the cake with glacé icing, made by melting the dark chocolate with a little cream and by spreading the compound on the cake.

Suggested red wine Gutturnio Chinato


Recipe sent by: Paola Balducchi - Modena

Last modified May 26, 2011

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