torta cioccolata

In four weeks, I haven’t eaten much chocolate. This, despite being in one of the major fine chocolate countries of the world, and reading David Lebovitz, who writes about European chocolate factories at least once a week. But this one was too good to resist. I think this is the closest I’ve ever come to following one of his recipes. Although I had difficulty finding some of the ingredients. And since I only had one pan, I halved the recipe.

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Probably due to the baking soda substitution it didn’t rise as much as I thought it would… So, instead of a chocolate pancake, I cut off four chords and bisected the resulting square to make a little double-layer rectangle.

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And I admit, I have never been very good at frosting a cake, despite having worked in a bakery in high school.

Tuttavia, questa torta รจ squisita!

Conversione:

350 F = 175 C
1 cup flour = 100 grams
1 cup sugar = 200 grams
1 oz = 28 grams

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