Alphonse Mucha - Chocolate Amatller Barcelona Centenario
Chocolate Amatller Barcelona Centenario
Alphonse Mucha
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La Belle Cuisine - More Chocolate Treats

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   Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

 

La Pigna's Chocolate-Almond Torte

 

"There's nothing better than a good friend, except a good friend with CHOCOLATE."
Linda Grayson, "The Pickwick Papers"

 

 

 


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  Isaac Maimon - Cafe Caffe
Cafe Caffe
Isaac Maimon
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La Pigna’s Chocolate-Almond Torte
The Best of Food & Wine/The Italian Collection

1991, American Express Publishing Corporation

Rare and Out of Print Books

“This rich, dense cake develops a fuller flavor if made a day ahead.
It is marvelous topped with a scoop of rich vanilla ice cream.”

8 servings

2 cans (4 1/2 ounces each, about 2 cups) whole blanched almonds
6 1/2 ounces unsweetened chocolate
7 egg yolks
1 cup sugar
1 stick (4 ounces) plus 5 tablespoons unsalted butter, at room temperature
1/4 cup confectioners’ sugar, for dusting
 

1.  Preheat the oven to 350 degrees F. Butter the bottom of an 8-inch springform pan and line with parchment or waxed paper. Lightly butter
and flour the paper and the sides of the pan.
2.  In a food processor or blender, grind the almonds and chocolate to a medium-fine consistency.
3.  In a medium mixer bowl, beat the egg yolks and sugar until light and fluffy. Add the butter and beat until smooth.
4.  Add the almond-chocolate mixture and beat until well blended, 2 to 3 minutes. The batter will be very dense; scrape it into the prepared pan.
5.  Bake the cake in the lower third of the oven for 45 minutes, or until a skewer inserted into the center emerges clean.
6.  Let the cake cool in the pan for 5 minutes. Remove from the pan and place on a serving plate. Let cool completely. Just before serving, sift confectioners’ sugar over the top.

- La Pigna, Capri, Italy
 

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