Pampepato di Terni

Ingredients

• 200g (1 ¾ cups) all-purpose flour 200g (1 ¾ cups) all-purpose flour
• 100g (3.5 oz) dark chocolate, chopped 100g (3.5 oz) dark chocolate, chopped
• 100g (1 cup) almonds, coarsely chopped 100g (1 cup) almonds, coarsely chopped
• 100g (1 cup) hazelnuts, coarsely chopped 100g (1 cup) hazelnuts, coarsely chopped
• 100g (½ cup) honey 100g (½ cup) honey
• 100g (½ cup) sugar 100g (½ cup) sugar
• 50g (¼ cup) butter 50g (¼ cup) butter
• 2 eggs 2 eggs
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• ½ teaspoon ground cloves ½ teaspoon ground cloves
• ½ teaspoon ground nutmeg ½ teaspoon ground nutmeg
• ½ teaspoon baking powder ½ teaspoon baking powder
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 40g, 25g
• Protein: 6g
• Fiber: 3g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour a round cake pan.
2. 2.
   In a heatproof bowl, melt the dark chocolate and butter together over a double boiler or in the microwave. Stir until smooth and set aside to cool slightly.
3. 3.
   In a separate bowl, whisk together the eggs, honey, and sugar until well combined.
4. 4.
   Add the melted chocolate mixture to the egg mixture and stir until fully incorporated.
5. 5.
   In another bowl, combine the flour, chopped almonds, chopped hazelnuts, ground cinnamon, ground cloves, ground nutmeg, and baking powder.
6. 6.
   Gradually add the dry ingredients to the chocolate mixture, stirring until just combined.
7. 7.
   Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. 8.
   Bake for approximately 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. 9.
   Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
10. 10.
    Once cooled, dust the top of the cake with powdered sugar for a beautiful finishing touch.
11. 11.
    Slice and serve the Pampepato di Terni as a delightful dessert or enjoy it with a cup of coffee or tea.

Treat your ingredients with care...

• Almonds — Make sure to coarsely chop the almonds for a pleasant crunch in the cake.
• Hazelnuts — Coarsely chop the hazelnuts to add a rich nutty flavor to the Pampepato di Terni.

Tips & Tricks

• For an extra kick of flavor, add a pinch of chili powder to the batter.
• Serve the Pampepato di Terni with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast.
• If you prefer a more intense chocolate flavor, use dark chocolate with a higher percentage of cocoa.
• Store the cake in an airtight container at room temperature for up to 3 days.

Serving advice

Slice the Pampepato di Terni into wedges and serve it on a dessert plate. Dust each slice with a sprinkle of powdered sugar for an elegant presentation.

Presentation advice

To enhance the presentation, you can garnish each slice of Pampepato di Terni with a few whole almonds or hazelnuts. Additionally, you can drizzle a chocolate sauce or raspberry coulis on the plate for an artistic touch.