Chocolate cake with chilli pepper and Siccagno Nero d’Avola wine

Sabadì Chocolate + Occhipinti Wine

recipe by Claudia Magistro
poster by andren


120 g Sabadì “Cino” chocolate
200 ml Siccagno Nero D’Avola Occhipinti red wine
90 ml fresh cream
250 g mascobado sugar
150 g butter
3 eggs
250 g “00” flour

For the chocolate glaze
100 g Sabadi “Nella” chocolate
70 ml cream
25 g butter

Chop the chocolate and dissolve in a bain-marie and let it cool. Mix the softened butter with the sugar in a bowl then add the eggs one at a time, mixing well between each addition. Add the chocolate mixing together with a beater. In another bowl, sieve the flour with the yeast, and slowly add the mixture with the chocolate alternating with wine and the cream. Butter a 26 cm diameter baking tin and coat it with flour, put the mixture in it and level it with a spatula. Cook in an oven at 170°C for about 35-40 minutes or until a knife inserted into it comes out dry. Remove from the oven and let it cool for a few minutes before taking it out of the baking tin and placing it onto a cake rack. Prepare the glaze by dissolving the chopped chocolate and cream with a bain-marie. Mix together, remove from the heat and add pieces of butter and the wine beating with a hand whisk. Pour onto the centre of the cake and spread it over the surface with a spatula letting it slide down the sides.

“Making this dessert gives a feeling of excitement; a pleasant sensation of feeling good caused by the flowing of wine and the full body flavour of the chocolate. The consistency when cut is soft and the flavour is slightly hot.”