Torta di cioccolata: paint it and eat it!
As we told you in one of our recent blogs, our lovely Danish painting tutor Annelise Pio Hansen has been inspired by Italian food (who hasn´t?) and in particular by the home–cooked food we serve at the watermill. She´s thinking of putting together a little book.
One of Lois´ specialities, which she´ll certainly be creating for our guests on painting holidays and creative writing courses this year, is a delicious torta di cioccolata, a chocolate cake made to a recipe from the island of Capri, which contains no flour, but uses ground almonds instead.
Here´s Annelise´s preliminary sketch:
And here´s Lois´ recipe:
250g of 70% cocoa solids chocolate
250g granulated sugar
250g ground almonds
250g unsalted butter
5 medium eggs
Separate eggs, whisk whites until stiff. Grate chocolate finely.
Whisk together sugar and egg yolks and then beat in butter. Fold in ground almonds and grated chocolate. Fold in egg whites.
Put mixture in loose–bottomed cake tin and bake in oven for 45 minutes at 180C.
Serve with orange segments and lightly whipped double cream.
Annelise will be coming to the mill for her painting holiday with tuition in watercolours from Saturday 25 August to Saturday 5 September.
Please click here for more details.
We still have two/four places left (it depends on who is sleeping with whom!), so why not join us – then you can paint your cake and eat it!
One of Lois´ specialities, which she´ll certainly be creating for our guests on painting holidays and creative writing courses this year, is a delicious torta di cioccolata, a chocolate cake made to a recipe from the island of Capri, which contains no flour, but uses ground almonds instead.
Here´s Annelise´s preliminary sketch:And here´s Lois´ recipe:
250g of 70% cocoa solids chocolate
250g granulated sugar
250g ground almonds
250g unsalted butter
5 medium eggs
Separate eggs, whisk whites until stiff. Grate chocolate finely.
Whisk together sugar and egg yolks and then beat in butter. Fold in ground almonds and grated chocolate. Fold in egg whites.
Put mixture in loose–bottomed cake tin and bake in oven for 45 minutes at 180C.
Serve with orange segments and lightly whipped double cream.
Annelise will be coming to the mill for her painting holiday with tuition in watercolours from Saturday 25 August to Saturday 5 September.
Please click here for more details.
We still have two/four places left (it depends on who is sleeping with whom!), so why not join us – then you can paint your cake and eat it!
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