PhotoRecipe: Moretto Chocolate Cake

Dear friends and readers,

you know when you have a flavor from the past that is stuck in your mind and you try to replicate it? I am sure you’ve had this feeling before.  For a couple of days I have been thinking about this cake I had in my early teens during a play date at the house of a friend when eventually moved to a different town.

This cake was epic, flavorful, moist, light and chocolaty.  Now as you all know I am not a baker and I did not get the recipe from the mom of the girl who made it.  But I remember exactly what this cake tasted like: dark chocolate and cinnamon.

It’s been a trial and error process but finally here it is!


  • 2 large eggs
  • 2 tbsp of sweet butter + more to butter the mold
  • 1/2 cup of sugar
  • 1 cup of milk
  • 1/2 cup of dark chocolate, melted
  • 1 cup of AP Flour
  • 1/4 tbsp cinnamon
  • 1/2 tbsp baking soda
  • 1/2 tbsp baking powder
  • 1 tbsp of cocoa powder to dust the mold

Butter an 8×8 square mold, dust with cocoa powder. Preheat the oven to 350F.

In a heatproof bowl whisk together sugar and butter, then add the egg yolks, one at a time, the milk and the melted chocolate. You can melt it in the microwave oven like I do or on a double boiler…. the result is the same so you pick!

Fear not if the mix seems a liquid mess right now… it won’t stay like that for long. Sift together the dry ingredients and pour them in the bowl, the incorporate thoroughly.  In a separate bowl beat the egg whites to soft peaks with a pinch of salt and fold them in the chocolate mixture.

Pour the cake in the mold and bake in the middle rack of the oven until a cake probe (or a skewer) comes out dry (approx. 45 min).