Alphonse Mucha - Chocolate Amatller Barcelona Centenario
Chocolate Amatller Barcelona Centenario
Alphonse Mucha
Buy This Art Print At




Find the Best Cookware, Electrics, Gifts

WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Chocolate Treats

WB01419_1.gif (2752 bytes)

   Fine Cuisine with Art Infusion

"To cook is to create. And to create 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"




Recipe of the Day Categories:

 WB01507_.gif (1247 bytes)  Recipe Home

 WB01507_.gif (1247 bytes)  Appetizers

 WB01507_.gif (1247 bytes)  Beef

 WB01507_.gif (1247 bytes)  Beverage

 WB01507_.gif (1247 bytes)  Bread

 WB01507_.gif (1247 bytes)  Breakfast

 WB01507_.gif (1247 bytes)  Cake

 WB01507_.gif (1247 bytes)  Chocolate

 WB01507_.gif (1247 bytes)  Cookies

 WB01507_.gif (1247 bytes)  Fish

 WB01507_.gif (1247 bytes)  Fruit

 WB01507_.gif (1247 bytes)  Main Dish

 WB01507_.gif (1247 bytes)  Pasta

 WB01507_.gif (1247 bytes)  Pies

 WB01507_.gif (1247 bytes)  Pork

 WB01507_.gif (1247 bytes)  Poultry

 WB01507_.gif (1247 bytes)  Salad

 WB01507_.gif (1247 bytes)  Seafood

 WB01507_.gif (1247 bytes)  Side Dish

 WB01507_.gif (1247 bytes)  Soup

 WB01507_.gif (1247 bytes)  Vegetable

 WB01507_.gif (1247 bytes)  Surprise!



Your patronage of our affiliate partners supports this web site.  We thank you!



  Isaac Maimon - Cafe Caffe
Cafe Caffe
Isaac Maimon
Buy This Art Print At



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

Index - Chocolate Recipe Archives
Index - Cake Recipe Archives
Recipe Archives Index

WB01419_1.gif (2752 bytes)
WB01507_.gif (516 bytes) Home WB01507_.gif (516 bytes) Sitemap WB01507_.gif (516 bytes) Recipe of the Day WB01507_.gif (516 bytes) Art Gallery WB01507_.gif (516 bytes) Cafe WB01507_.gif (516 bytes) Articles WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country WB01507_.gif (516 bytes) Features WB01507_.gif (516 bytes) Chefs WB01507_.gif (516 bytes) Food Quotes WB01507_.gif (516 bytes) Gift Gallery WB01507_.gif (516 bytes) Favorites WB01507_.gif (516 bytes) Basics
WB01507_.gif (516 bytes) Recipe Archives WB01507_.gif (516 bytes) Links WB01507_.gif (516 bytes) Guestbook WB01507_.gif (516 bytes) What's New

88 x 31 Join today in blue

Webmaster Michele W. Gerhard
Copyright 1999-2004 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: August 14, 2002.