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People
are Talking!
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"This is my second order for your oregano and
I would like to say that it is the "BEST" I have ever used. It is better,
much better, than my own home grown oregano. I want to thank you people for
a superior product that I absolutely love and so do the friends I share it
with...God Bless"
Charles W., Plainville,
Connecticut
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- Chocolate and Chestnut Cake
(Torta di Castagne e Cioccolata)
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Ingredients:
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- 1 ounce plain white or Italian type 00 flour, plus extra for dusting
8 ounces chocolate with 70% cocoa solids
4 ounces unsalted butter
4 large range eggs, separated
11 ounces canned, sweetened chestnut puree
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
2 ounces caster sugar
Icing sugar, for dusting
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- Directions:
- Pre-heat oven to 350° F.
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- Grease and line a 8 inch deep round cake tin. Dust with flour.
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- Break the chocolate into a bowl and add the butter.
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- Place over a saucepan of simmering water and heat, stirring constantly, until smooth. Take care not to overheat. Remove from the heat.
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- Sift the flour into a bowl, add the egg yolks, chestnut puree and vanilla extract and whisk together.
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- Stir in the chocolate mixture.
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- Whisk together the egg whites and cream of tartar until they just hold their shape, then gradually whisk in the sugar until stiff. Do not overbeat.
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- Add a quarter of the egg whites into the chocolate mixture, then the remaining whites.
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- Pour into the prepared tin and bake in the oven for 40-45 minutes, until a skewer, inserted into the center, comes out moist but not sticky.
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- Leave the cake to cool in the tin. It will have risen and then dropped slightly in the center.
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- When cold, turn out and dust with sifted icing sugar before serving.
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