I’m so very proud to say that we are over 1 week on publication of Bake Like An Italian.
This is my biggest collection of recipes yet! There have been some that didn’t make the cut and that is not because they were anyway second rate there really just was not enough space!
Baking from all the Italian inspiration around me has been a passion for a number of years and here is an old favourite that someone only the other day from one of our team building classes asked me to share….
Amaretto Amaretto Truffle Torte – Torta di cioccolato e Amaretto
Makes 1 cake, 12 servings
About 1 tbsp butter, softened, for the cake tin
1 tbsp flour, for the cake tin
150 g butter
350 g bittersweet chocolate, chopped
6 large eggs, at room temperature
6 tbsp granulated sugar
2 tbsp Amaretto
Decoration: icing sugar
Preheat the oven to 180oC / Gas Mark 4
Generously butter a 23cm springform cake tin and lightly dust with the flour. Turn the pan upside down and bang out the excess flour. Wrap a large square of heavy-duty aluminum foil around the outside of bottom of the cake tin
Melt the butter in a small saucepan. Stir in the Amaretto.
Create a Bain Marie by selecting a medium mixing bowl that will sit on top of a large pot. Note: the bottom of the bowl must not touch the water. Put about 2 inches water in the pot and bring it to a simmer.
Add the melted butter mixture and the chocolate to the bowl and place it over the simmering water. Stir until the chocolate is completely melted, then remove the bowl from the water
Beat the eggs and granulated sugar with an electric mixer on high speed for a full 10 minutes. They should quadruple in volume and become light coloured, very thick and fluffy.
Fold one-quarter of the egg mixture into the chocolate mixture, then very gently fold in the remaining egg mixture until incorporated. Pour the batter into the prepared pan.
Sit the cake tin into a baking tray, to form a bain-marie. Put the baking pan with the cake on the centre oven rack and pour in enough water to come about 1/2 inch up the sides of the cake pan. Bake for 25 to 30 minutes. The top of the cake will lose its glossiness and be slightly mounded, but it should not bake so long that it rises and cracks. If you insert a skewer into the centre it should come out gooey.
Let the cake cool completely in its pan on a wire rack. Run a small palette knife around the edge of the cake and remove the outer ring.
The cake will keep tightly covered in the refrigerator for up to 3 days. Bring it to room temperature before serving.