Bolo Formigueiro Adapted to Abruzzese and Molisan Cuisine

Ingredients

In this adaptation, we incorporate elements of Abruzzese and Molisan cuisine to give the Bolo Formigueiro a unique Italian twist. We use Italian chocolate and espresso to enhance the rich chocolate flavor, and add a hint of almond extract for a delightful nutty undertone. Additionally, we dust the cake with powdered sugar, a common practice in Italian baking, to add a touch of elegance. We alse have the original recipe for Bolo formigueiro, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/2 cup (50g) unsweetened cocoa powder 1/2 cup (50g) unsweetened cocoa powder
• 1 tablespoon baking powder 1 tablespoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
• 3/4 cup (180ml) whole milk 3/4 cup (180ml) whole milk
• 3 large eggs 3 large eggs
• 1 teaspoon almond extract 1 teaspoon almond extract
• 1/4 cup (60ml) strong brewed espresso, cooled 1/4 cup (60ml) strong brewed espresso, cooled
• 1/2 cup (90g) dark chocolate chips 1/2 cup (90g) dark chocolate chips
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 16g, 4g
• Carbohydrates (total, sugars): 40g, 24g
• Protein: 6g
• Fiber: 2g
• Salt: 0.4g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour a round cake pan.
2. 2.
   In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.
3. 3.
   In a separate bowl, whisk together the vegetable oil, milk, eggs, almond extract, and cooled espresso.
4. 4.
   Gradually pour the wet ingredients into the dry ingredients, stirring until just combined.
5. 5.
   Fold in the dark chocolate chips.
6. 6.
   Pour the batter into the prepared cake pan and smooth the top.
7. 7.
   Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. 8.
   Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
9. 9.
   Once cooled, dust the top of the cake with powdered sugar.
10. 10.
    Slice and serve.

Treat your ingredients with care...

• Almond extract — Use a high-quality almond extract to ensure a rich and authentic flavor.
• Dark chocolate chips — Opt for dark chocolate chips with a high cocoa percentage for a more intense chocolate taste.

Tips & Tricks

• For an extra Italian touch, serve the cake with a dollop of freshly whipped cream and a sprinkle of cocoa powder.
• If you prefer a stronger coffee flavor, increase the amount of brewed espresso to your liking.
• To make the cake more festive, decorate the top with chocolate shavings or edible flowers.

Serving advice

Serve the Bolo Formigueiro as a delightful dessert or enjoy it with a cup of coffee or tea for a sweet afternoon treat.

Presentation advice

Present the Bolo Formigueiro on a cake stand or serving platter, dusted with powdered sugar. Garnish with fresh berries or mint leaves for an elegant touch.