Chocolate cake of chef Enrico Mazzoni and Passerina Passito wine

Three layers of creamy chocolate and a biscuit base: these are the essential mouthwatering elements that Chef Enrico Mazzaroni uses to make his Chocolate Cake at the Tiglio di Montemonaco Restaurant. The chocolate goes perfectly with a Passerina Passito wine, the softness of which is mitigated with a hint of acidity, thus exalting the opulence of this dessert.

Cake base


 2 eggs

 400 g of sugar

 300 g of Marangoni dark chocolate 70% (Macerata)

 150 g of butter 70 g of type “00” flour


After melting the chocolate and butter together in a double boiler set, beat the eggs with the sugar, add the chocolate, butter and flour, and mix thoroughly. Bake at 130 °C in a steam oven.

The creams

1st Chocolate ganache

 150 g of gianduja chocolate

 100 g of glucose syrup

 4 sheets of gelatin

 200 g of fresh cream

 200 g of milk

2nd Chocolate ganache

 150 g of Marangoni dark chocolate 75%

 100 g of glucose syrup

 4 sheets of gelatin

 200 g of fresh cream

 200 g of milk

Base sauce

 40 g of cream

 50 g of water

 50 g of sugar

 35 g of bitter chocolate powder

 2 sheets of gelatin

PROCEDURE for composing the cake

Melt the chocolate in a double boiler, heat the milk with the glucose syrup and combine it with the gelatin; incorporate the chocolate and cream into the mixture. Pour the ganache over the base of the cake and let it cool in the fridge for a couple of hours. Prepare the second layer of dark chocolate cream in the same manner as before. Pour the dark chocolate ganache over the layer of gianduja and let it cool in the refrigerator again for a couple of hours. Prepare the base sauce. Combine all the ingredients in a saucepan, bring to a boil, then turn off the heat and add the gelatin. Bring the sauce to 40° C and ice the cake.

ABBINAMENTO: Passito di Passerina