If you're in charge of dessert this Christmas and want to deviate from the usual trifle and pavlova offerings, we have an Italian chocolate creation that might be just the ticket.
Auckland king of desserts Gianpaolo Grazioli - better known as Giapo - has partnered with De'Longhi to provide Newshub with a recipe which combines chocolate, coffee and booze... what's not to love?
It's perfect for serving on Christmas day, or as a delicious afternoon treat with a cup of tea when friends and family drop around in the coming days - plus it's much easier to whip up than a traditional Christmas cake.
Torta Caprese:
Ingredients:
- 250 g almond meal
- 250 g sugar
- 20 g cocoa powder
- 280g eggs
- 200g 70 percent dark chocolate
- 100g butter
- 60g JK14 Mandorla Liqueur
- 45g espresso coffee
Method:
- Grease and line a 20cm round cake tin with baking paper and preheat oven to 170C.
- Place the chocolate, broken up, in a metal or glass bowl set over a bain-marie. When melted, remove the bowl from the heat and add the butter, stirring with a wooden spoon to help it melt. Then add the sugar and the almond meal.
- Once the mixture is no longer hot, add the eggs and almond liqueur and stir to combine with a wooden spoon.
- Pour the batter into the cake tin, smooth over the top and bake for approximately 20 minutes. It is important not to overcook this cake so that it retains its wonderful moist consistency. Let the cake cool completely in the tin before handling.
- Dust with powdered sugar and, if desired, serve it with ice cream on the side or a coffee made with DeLonghi's new La Specialista Maestro.
