As Northern Ireland’s passion for Italian food continues, chef Gennaro Contaldo shares his modern take on some classic recipes.
What you'll need
The combination of chocolate and chopped hazelnuts is delicious, and if you don’t own a ring tin, you can use a smaller round cake tin
300g self-raising flour, sifted
Pinch of salt
300g Bertolli Spread
6 eggs, beaten
150g good-quality milk chocolate, melted and cooled
2 tsp grated orange zest
1 x 28cm ring tin, greased with Bertolli Spread and dusted with flour
Preheat the oven to 170°C/gas 3/325°F.
Cream the Bertolli Spread, sugar and pinch of salt together until light and fluffy. Add the beaten eggs gradually until well amalgamated, followed by the orange zest. Divide the mixture, pouring half into another bowl.
In one bowl, fold in the melted chocolate and half of the flour. In the other, fold in the flour.
Pour the chocolate mixture in first and then the white one.
Bake in the oven for about 45 minutes. Test with a skewer; if it comes out dry, the cake is cooked. A useful tip is that if during baking, you notice the top of the cake gets too brown, cover it with a sheet of greaseproof paper.
Remove from the oven, allow to cool a little and serve or store in an airtight tin until required.