This week on The Italian Radio Hour - we welcome back food historian, one of America's foremost experts on Italian cuisine, Francine Segan to indulge in a conversation about CHOCOLATE.
Francine brings a wealth of knowledge about food traditions in Italy that one hour together is never enough.
She has also graciously shared the recipe of TORTA TENERINA (see below), and a "Friends and Family discount of 15% OFF any Venchi Chocolate online orders by going to their website and entering coupon: venchi4francine.
www.us.venchi.com
TORTA TENERINA
Moist Chocolate Cake of Emilia-Romagna
Serves 8
This, virtually flourless cake, which has a crisp, macaroon-like outer layer and a dense, incredibly moist center, is by far one of the best tasting chocolate desserts I’ve ever tried. As the cake cools, it collapses just a little, creating a pretty webbing on the delicious crust.
It’s made with only 5 ingredients, so be sure to use only quality chocolate, as it really stands out. A must-try classic!
7 tablespoons, 3 1/2 ounces, unsalted butter, plus more for the pan
7 ounces dark chocolate, 60% cacao or higher
1 cup granulated sugar
4 eggs, separated
2 tablespoons potato or cornstarch
Confectioners’ sugar, optional
Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch spring form cake pan (Note: You can also make this cake in a square or rectangular pan, or even in individual serving ramekins. Just adjust the cooking time accordingly.)
Melt the butter and chocolate in a bowl, either in the microwave or over a pot of gently boiling water.
In a large bowl beat the sugar and egg yolks with an electric hand held mixer until creamy and pale yellow. Beat in the chocolate-butter mixture until creamy. Add the potato starch and mix until well combined.
In a separate bowl, beat the egg whites until stiff. Slowly, using a spatula, fold the egg whites, a little at a time, into the chocolate mixture until combined.
Spread the batter evenly into the prepared pan. Bake for about 24 minutes, until just set in the center. Don’t over-bake. The cake will continue to set as it cools. Allow it to rest for about 30 minutes before cutting it until it collapses and the top crust cracks a bit.
Serve warm or at room temperature topped with confectioners’ sugar, if you like.
From: Dolci: Italy’s Sweets by Francine Segan (Stewart, Tabori & Chang)
