At 1 year, her mom still inexperienced commanded him a good chocolaty dessert
At 2 years old, his mother in the throes mounted cake recipe he concocted the great Hermes, a mixture of meringue and chocolate mousse
At 3 years old, his mother offered him the momentum a Concorde whose nimble fingers thrilled imprisoned a heart melting chocolate
At 4 years old, his mother influenced modernized from a fine creme brulee vanilla cake vintage chocolate
At 5 years, the mother found her swamped in an alliance proven conventional almonds and chocolate bodied
At 6 years, the mother chose uninspired simplicity repeating the torta caprese the past year and by writing a winning ticket.
The Torta caprese is a bit of Capri and the Amalfi coast all that the sachertorte to Vienna is a must for the dessert of the region so symbolic that she even took the name.
Not content to celebrate a tradition of popular cooking simple, local produce the torta caprese also owes its fame to its origins brought by a fuzzy body and soul legend defended by the inhabitants of the island. In his book
zeppole, struffoli rosso e rag, author Cecilia Coppola native of Sorrento says that in the 20s, when he preparing an almond cake for American tourists, the chef Carmine Di Fiori simply forgot to add the flour and thus gave birth to him in spite of what would become the famous torta caprese .
Added to this the delightful story that American tourists in question were henchmen of Al Capone came to the island to buy gaiters big boss, a myth was born ..
Recipes for torta caprese even with only 5 basic ingredients, you'll find almost as families on the island or blanched whole almonds, chopped or ground, whole eggs or separated, or melted butter creamed ... I chose one of his trilogy in Alba Pezon School of Italian Cuisine (Duchêne Editions) course because at the time of the anniversary of man, I'd just like to receive and said earlier that I was overwhelmed mom opted for simplicity.
But this is not because it's simple you can not make it complicated:
(8 persons)
- 200g dark chocolate 70% quality
- 150g butter 4 eggs
- means (200g) sugar 100g
- 200g whole almonds or powder (see note)
- decoration: cocoa powder or sugar
Note: the recipe for Pezon Alba uses almonds but if you have time, I strongly urge you to use whole blanched almonds, preferably toasted that use either chopped with a knife (as in most recipes Neapolitan) or ground in food processor with 1 or 2 tablespoons sugar until the desired fineness. At worst, roasts in the oven a few minutes your almonds. Roasting like a grind fresh exudes the aromas and gives more taste to the fruit dry. Moreover, the fact that to grind the almonds yourself can add to the cake a crunchy note if we choose a coarse or incomplete almonds.
Preheat oven thermostat. 6 (180 ° C). Grease a 23 cm and line bottom of a disk of buttered parchment paper.
Chop the chocolate with a knife, place in a bowl or heatproof bowl. Add the butter cut into pieces and melt in a water bath, stirring occasionally until the mixture is smooth and creamy. Remove from heat but leave the bowl resting on the water bath.
In a large bowl, whisk the eggs and sugar with electric mixer for 5 minutes at medium speed first and then at high speed to incorporate the maximum air: the device must blanch, take the volume and form a ribbon when beaters are lifted.
Gently stir in the almonds spatula in 3 or 4 times, lifting the dough while turning the Saldias: incorporation must be comprehensive but fast so as not to fall unit.
Add chocolate / butter mixture in batches and stir in the same way as for almonds, lifting the spatula from the bottom up and stopping immediately after the preparation of uniform so as not to drop the dough .
Pour batter into pan, bake and cook about 25 minutes: the surface of the torta to begin to crack and be fairly firm to the touch.
Note: For a creamy texture and slightly "wet" it is important not to over-cook torta but at the same time, the interior must be "firm" and not runny. To control the cooking, I check the firmness to the touch on the edges of the cake and I gently shake the pan: the center should be just firm but not flashing.
Let cake cool before turning out on serving platter. Sprinkle with cocoa powder or icing sugar or let nature and serve with a scoop of ice as suggested by Alba Pezon with a small glass of limoncello ice.
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