I’ve missed Magazine Mondays the past few weeks for various reasons, but I wanted to make sure that I got this one in because I have a lot of MM posts to share with you. It seems everyone is really getting into the MM spirit.
I find that during holiday season, everyone is always looking for that perfect “special” dessert or sweet recipe to impress people. I love trying recipes at this time of year that I wouldn’t make normally.
In that spirit, allow me to introduce you to the Rich Chocolate and Chestnut Torte (Torta Morbida di Castagne e Cioccolato) from the December 2008 issue of La Cucina Italiana.
Please don’t be put off by the awful picture above. I was trying to shoot a decent pic in very low light with my very old point-and-shoot. Not the best results.
Please take my word for it. This is one of the very best cakes I’ve ever made.
It’s an almost flourless chocolate cake that is both dense and almost-creamy in consistency. It’s a very simple cake (very few ingredients), but it’s elevated to another level with the addition of chestnuts that have been steeped in a sugar-vanilla syrup. It’s like instantly, the cake is transformed into something even more beautiful than just a delicious chocolate cake.
If you really want to dazzle, try using chestnut flour in the cake instead of all-purpose flour. The results may have you eating the cake all by yourself.
Yes. It’s possible.
There’s still plenty of time before the holiday season to make this cake so I really hope you give it a try!
As usual, I’m joined by lots of wonderful people who have looked at their magazine pile and decided to tame it:
Remember, the most important rule of Magazine Mondays is that there is no rule. If you ever post a magazine recipe (doesn’t matter what day of the week), send me the link.
Have a great rest of the week, everyone!