A Single Layer of Heaven
Olio and Olive. Each recipe uses three bars, so I usually buy in bulk, get a discount, and save the remaining bars for the future. If you are lucky, you may have a chocolatier or gourmet grocery in your area that sells this wonderful chocolate.
~ white bean and sage spread on pita breads
~ steamed and chilled artichokes with homemade saffron mayonnaise
~ rack of lamb (my mother's recipe) with a red-wine reduction
~ fresh English peas sautéed with radicchio and endive
~ torta gianduia
I can assure you that no one went home hungry that night!
10.5 ounces gianduia chocolate
12 tablespoons unsalted butter
1/4 cup plus 1 tablespoon ounces sugar
2 ounces (a scant 1/2 cup) roasted and skinned hazelnuts
5 teaspoons flour
5 large eggs, separated
Preheat the oven to 350ºF. Butter a 10-inch cake pan and line the bottom with a lightly buttered round of parchment.
Using a double boiler, or a bowl set over simmering water, melt the chocolate, butter and sugar together. Remove from the heat and let cool a few moments.
In a spice grinder or small food processor, pulse the hazelnuts and the flour into a fine hazelnut flour. Do not over-process or you might end up with hazelnut butter.
Add the hazelnut flour and the 5 egg yolks to the chocolate mixture and incorporate well.
Using an electric mixer, beat the egg whites with a pinch of salt until stiff peaks form. Add a third of the beaten whites to the chocolate mixture and whisk in to loosen the batter. Gently fold in the remaining whites until no white streaks are visible. Pour into the prepared pan and bake for 28-30 minutes.
Remove from the oven and let cool 10 minutes. Using a thin spatula, go around the sides to loosen the cake, then turn out onto a cake rack to cool completely. Serve at room temperature with lightly sweetened whipped cream.