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Pan Nero

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Pan Nero is a classic Italian dessert known for its intense chocolate flavor and incredibly light, fluffy texture. This cake relies on beaten egg whites to provide lift, creating a delicate crumb that contrasts beautifully with the rich, melted chocolate. It is a simple yet elegant treat that requires no dairy, making it a lighter option for chocolate lovers. Perfect for afternoon tea or as a sophisticated ending to a dinner party, this cake is best served slightly warm to allow the chocolate to shine. The use of potato flour adds a unique tenderness, ensuring every bite is moist and satisfying without being heavy.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 77.5
Dietary: Vegetarian
Description
Pan Nero is a classic Italian dessert known for its intense chocolate flavor and incredibly light, fluffy texture. This cake relies on beaten egg whites to provide lift, creating a delicate crumb that contrasts beautifully with the rich, melted chocolate. It is a simple yet elegant treat that requires no dairy, making it a lighter option for chocolate lovers. Perfect for afternoon tea or as a sophisticated ending to a dinner party, this cake is best served slightly warm to allow the chocolate to shine. The use of potato flour adds a unique tenderness, ensuring every bite is moist and satisfying without being heavy.
Ingredients
  • 4 eggs separated, whites and yolks kept separate
  • 1/2 cup granulated sugar
  • 4 oz baking chocolate, melted
  • 1/2 cup all-purpose flour
  • 1 tablespoon potato flour
  • 1 tbsp butter, for greasing
  • 1 tbsp granulated sugar, for dusting pan
Directions
  1. 1
    Preheat oven to 375&# 194;°F (190ðC).
  2. 2
    Beat egg whites until stiff peaks form.
  3. 3
    In a separate bowl, beat egg yolks with 1/2 cup sugar until pale yellow and creamy.
  4. 4
    Gently fold the stiffly beaten egg whites into the yolk mixture.
  5. 5
    Fold in the melted chocolate until evenly distributed.
  6. 6
    Sift together the all-purpose flour and potato flour.
  7. 7
    Gently fold the sifted flours into the chocolate mixture until just combined.
  8. 8
    Butter an 8-inch square baking pan and dust it with a thin layer of sugar.
  9. 9
    Pour the batter into the prepared pan and smooth the top.
  10. 10
    Bake for 35 minutes, or until a skewer inserted into the center comes out dry.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 77.5kcal
% Daily Value *
Total Fat 5.5g9%
Saturated Fat 1.6g8%
Cholesterol 186.5mg63%
Sodium 62.0mg3%
Total Carbohydrate 0.6g1%
Dietary Fiber 0.0g0%
Sugars 0.6g
Protein 6.5g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Potato flour helps keep the cake moist and tender. If unavailable, you can substitute with an equal amount of all-purpose flour, though the texture may be slightly denser.

Ensure the melted chocolate has cooled slightly before folding it in to prevent deflating the egg whites.

For best results, do not overmix the batter after adding the flours to maintain the airy texture.

Keywords: pan nero, chocolate cake, italian dessert, egg white, potato flour, light cake, baking, chocolate, dessert, homemade, classic, fluffy
Read it online: https://www.chefs-mate.com/recipe/pan-nero/