Margi Cintrano
Washing Up
Good Morning,
Not too long ago, many rural homes in Campania, in southern Italia, did not have stoves with ovens. Thus, it was impossible to bake desserts.
For special occasions, pastries were prepared at home and then taken to communal ovens for the baking.
Today, even the most remote hamlets or villages, have stoves with ovens.
Napoli and Port of Ischia are known for their Breakfast Cinammon Fritters or Zeppole, Sfinigi or Sfinci, which are classic fritters made from Bignè or a cream puff dough and their chocolate cakes.
This Port of Call, Ischia is situated across the Bay from Napoli. In classical times, visitors and residents of Napoli, came to Ischia for their natural healthful spring waters.
This torte hails from CHIAIA, a stunning Bakery located on the dock where the ferries are ...
chocolate capri torte
1 1/2 cups walnuts ( 7 oz. )
1/3 cup all purpose flour
8 ounces or 1 stick unsalted butter
8 ounces of bittersweet or semi bittersweet chocolate chopped
a few tblsps of sugar ( to taste )
7 large eggs separated at room temperature
powdered sugar
1. position rack in centre of the oven, and preheat to 350 degrees farenheit
2. butter a 9 inch diameter springform pan with 3 inch high sides
3. line bottom with wax paper round
4. finely grind walnuts with flour in food processor and set aside
5. stir the chocolate of selection in top of a double boiler over simmering water ( slow low flame ) until melted and smooth.
6. remove chocolate from over water and let cool
7. using electric mixer, beat butter and sugar in large bowl until light and fluffy.
8. beat in melted chocolate and add yolks, one at a time, beating well after each addition
9. continue beating until smooth and light - 3 mins.
10. mix in ground walnut & flour mixture
11. using electric mixer fitted with clean dry beaters, beat the whites in another large bowl until beginning to form soft peaks
12. gradually add remaining sugar and beat to soft peaks
13. stir 1/4 of the whites into batter and lighten and fold in remaining whites
14. pour batter into prepared pan
15. bake until tester inserted into the centre comes out with some crumbs attached about 40 mins.
16. cool cake in pan on rack 10 mins.
17. run sharp knife around the pan sides to loosen cake
18. release pan sides and cool cake completely
19. then, transfer cake to a cake platter and sift powdered sugar over the top
20. slice into wedges and serve with Espresso or Cappucchino on Ice or Hot and a Cordial of Choice
Enjoy,
Margaux Cintrano.
Not too long ago, many rural homes in Campania, in southern Italia, did not have stoves with ovens. Thus, it was impossible to bake desserts.
For special occasions, pastries were prepared at home and then taken to communal ovens for the baking.
Today, even the most remote hamlets or villages, have stoves with ovens.
Napoli and Port of Ischia are known for their Breakfast Cinammon Fritters or Zeppole, Sfinigi or Sfinci, which are classic fritters made from Bignè or a cream puff dough and their chocolate cakes.
This Port of Call, Ischia is situated across the Bay from Napoli. In classical times, visitors and residents of Napoli, came to Ischia for their natural healthful spring waters.
This torte hails from CHIAIA, a stunning Bakery located on the dock where the ferries are ...
chocolate capri torte
1 1/2 cups walnuts ( 7 oz. )
1/3 cup all purpose flour
8 ounces or 1 stick unsalted butter
8 ounces of bittersweet or semi bittersweet chocolate chopped
a few tblsps of sugar ( to taste )
7 large eggs separated at room temperature
powdered sugar
1. position rack in centre of the oven, and preheat to 350 degrees farenheit
2. butter a 9 inch diameter springform pan with 3 inch high sides
3. line bottom with wax paper round
4. finely grind walnuts with flour in food processor and set aside
5. stir the chocolate of selection in top of a double boiler over simmering water ( slow low flame ) until melted and smooth.
6. remove chocolate from over water and let cool
7. using electric mixer, beat butter and sugar in large bowl until light and fluffy.
8. beat in melted chocolate and add yolks, one at a time, beating well after each addition
9. continue beating until smooth and light - 3 mins.
10. mix in ground walnut & flour mixture
11. using electric mixer fitted with clean dry beaters, beat the whites in another large bowl until beginning to form soft peaks
12. gradually add remaining sugar and beat to soft peaks
13. stir 1/4 of the whites into batter and lighten and fold in remaining whites
14. pour batter into prepared pan
15. bake until tester inserted into the centre comes out with some crumbs attached about 40 mins.
16. cool cake in pan on rack 10 mins.
17. run sharp knife around the pan sides to loosen cake
18. release pan sides and cool cake completely
19. then, transfer cake to a cake platter and sift powdered sugar over the top
20. slice into wedges and serve with Espresso or Cappucchino on Ice or Hot and a Cordial of Choice
Enjoy,
Margaux Cintrano.