Posted on Wednesday, 25th May 2011 by Grace
It’s amazing how things happen in life. And it’s even more amazing when something comes to you and you didn’t know you really wanted it until it arrives. And it’s arrived – thank you for this incredible opportunity! Grace’s Sweet Life goes to print! It’s been extremely difficult keeping the wonderful news quiet and I am so very happy the day has come that I can finally share the good news with all of you.
My cookbook will feature Italian Desserts (My Mom is over the moon happy about this! And so am I!) I’m sending you, my readers, a great big thank you! Thank you for taking the time to visit, for trying my recipes, for commenting and most of all for sharing. I wouldn’t be in this wonderful place if not for your support.
I thought it fitting to share not only an Italian Cake, but also a Chocolate Dessert – Torta Caprese (Flourless Chocolate Torte with Almonds and Hazelnuts) with you today. It’s one of my favourites because it’s rich in chocolate flavour, moist and it’s packed full with almonds and hazelnuts.
I started my blog a little over a year ago because my children, Liana and Matthew, pushed me to do something with my passion for food. I think they realized how much I missed my career and more so I think they knew I needed to fill a much deeper need, a need to have a sense of purpose again and also the need to belong to a community.
The blog started as a hobby but I’ve learned so much along the way, SEO, marketing, social media…the list is endless. I’ve made mistakes, at times I wish I could’ve crawled under a rock from embarrassment, but the food community and the social media communities have been very understanding and supportive. I’ve learned to pick myself up, move forward and learn from those mistakes and thankfully I’ve grown.
And more importantly I have met so many wonderful, caring and helpful people. I’ve made so many new friends, friendships that I will cherish forever, in and out of the food community. Who knew you could build such strong friendships with people you’ve never met face to face? But it happens and it’s wonderful!
I want to take this opportunity to thank three very important people, Marly (), Jeanette () and Debra (). Their support, friendship and guidance have meant more than I can put into words. It’s not often you meet people in life that truly accept you for who you are, help you to achieve your goals, support you when you’re down and are genuinely happy for you when good things come your way. Ladies you are the best! – Thank you from the bottom of my heart.
How do I thank the two most important people in my life, my children? They have been remarkable, patient and supportive. Liana, Matthew – with all of my heart, I love you both!
I’ve added a new section to the site “Coming Soon” where I will keep you updated on my book. I am especially fortunate to be working with a wonderful publishing house. For the last two years, Ulysses Press has been named one of Publisher’s Weekly’s ten “fastest-growing small publishers”. It has been a great pleasure working with the acquisitions editor, Keith Riegert, and I am looking forward to working with the rest of the Ulysses’ family.
I leave you with this quote by Eli Khamarov, “The best things in life are unexpected – because there were no expectations”.
Torta Caprese – Flourless Chocolate Torte with Almonds and Hazelnuts
Makes 1 25-cm (10-inch) round cake
**Special Note - If you can’t find the Paneangeli it can be left out. I have never been able to get the straight answer on a proper substitution. It is generally available at Italian bakeries, some grocery stores and definitely online. I like the flavour it provides and it is something my Mother uses in all her Italian baking.
- Unsalted butter, room temperature, to grease cake tin
- Unsweetened cocoa powder, for dusting cake tin
- 200 g (7 ounces) good quality dark chocolate, 74%
- 200 g (14 tablespoons 0r 1¾ sticks) unsalted butter
- 7 g (1 tablespoon) unsweetened cocoa powder, sifted
- 6 large eggs, separated
- 200 g (¾ cup + 2 tablespoons) caster (superfine granules) sugar
- ¼ teaspoon salt
- 200 g ground almonds
- 100 g ground hazelnuts
- 16 g (1 package) (Yeast for Cake)
- Cocoa powder or confectioners’ sugar (icing sugar), to dust, optional
- Sweetened Whipped Cream, optional
- Preheat oven to 180° C (350° F). Using pastry brush grease a 25-cm (10-inch) round cake tin. Line the bottom of the cake tin with a non-stick baking paper round; lightly grease paper. Dust bottom and sides of cake tin with cocoa powder; remove any excess cocoa powder, set-aside.
- In a heatproof bowl set over a saucepan of just simmering water, stir together chocolate and butter until melted.
- Remove from heat and add cocoa powder; stir to combine, set-aside to cool for a few minutes.
- Add the 6 egg yolks; stir to well combine.
- Gradually add the sugar and salt, stirring to well combine.
- Add both nuts and stir to just combine.
- Add the yeast for cake (Paneangeli), stirring to well combine.
- In a small bowl, using a hand-held electric mixer beat egg whites to a soft peak.
- Add egg whites to the chocolate mixture; using a large flexible spatula fold to just combine.
- Pour cake batter into prepared tin. Tap cake tin on counter a couple of times (to release any air bubbles).
- Bake until a cake tester inserted in centre of cake comes out with just a few moist crumbs attached, 45 to 55 minutes (begin testing cake at 45 minutes).
- Transfer tin to a wire rack, cool torta for 5 minutes in tin. Carefully un-mould torta onto wire rack; remove baking paper round. Cool torta completely.
- Transfer torta to cake plate or cake stand; dust with cocoa or confectioners’ sugar and serve with sweetened whipped cream.
- Enjoy!
Related posts:
- Hot Fudge Sundae Cupcakes
- Chocolate Cake with Caramel-Milk Chocolate Frosting
- Dark Chocolate Cupcakes with Peppermint Marshmallow Cream Filling
- Triple Chocolate Mousse Cakes
- Mini Blueberry-White Chocolate Cheesecakes
Tags: after school treat, afternoon tea, almonds, cake, cakes, chocolate, chocolate cake, chocolate dessert, dessert, desserts, flourless chocolate cake, food, food photography, food photos, hazelnut, Italian Cakes, Italian dessert, Italian desserts, quick desserts
Posted in Baking & Pastry, Baking Mise en Place, Fillings, Frostings & Dessert Sauces, Pastry Doughs & Batter, Recipes
Comments (27)
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May 25th, 2011 at 1:15 pm
yum. this looks like a wonderful cake recipe!
i can’t wait to see it.
congrats X 10000 on your cookbook!
May 25th, 2011 at 1:16 pm
Congratulations, Grace! I am so happy for you. You have such a beautiful blog and constantly post gorgeous and delicious recipes, I just know your cookbook will not disappoint! And it is so appropriate that you broke the news with an amazing looking dessert:-)
May 25th, 2011 at 1:44 pm
I’m so excited for you and proud of you!! Hooray!! We rejoice with you!
May 25th, 2011 at 2:01 pm
i am soooo proud of you Grace – am humbled and blessed to call you friend. CONGRATS!!!
May 25th, 2011 at 2:33 pm
Congratulations! What wonderful news. This cake looks like a great way to celebrate.
May 25th, 2011 at 2:56 pm
So proud of you Aunt Grace!!! Can’t wait to get a copy
May 25th, 2011 at 3:04 pm
Thank you!
May 25th, 2011 at 3:26 pm
Congratulations, I am not surprised that Grace’s Sweet Life is going to print. Your recipes and photos are amazing.
May 25th, 2011 at 4:17 pm
I am so glad for you and am looking forward to your book. You really are deserving of publication, so it was only a matter of time from the beginning!
May 25th, 2011 at 5:32 pm
Congratulations, Grace! I am so pleased for you. If the book contains recipes like the ones on your blog, then I know it will be fantastic.
May 25th, 2011 at 6:54 pm
What great news! You are a great secret-keeper! Congrats:)
May 25th, 2011 at 6:56 pm
WOW. Congrats! Can’t wait to see your book once it’s done.
–shelley
May 25th, 2011 at 7:07 pm
Congrats, Grace! I can’t wait to see the book…hopefully I can get an autographed copy!!
May 25th, 2011 at 7:28 pm
Thanks Ethan – you have no idea how difficult it was keeping this secret, so so happy I was finally able to share.
May 25th, 2011 at 7:52 pm
Many congrats, Grace – that’s fantastic news!
May 25th, 2011 at 8:43 pm
Congratulations!
May 26th, 2011 at 7:15 am
Congratulations Grace, and all the very best! I’m so happy for you
May 26th, 2011 at 8:24 am
A big congratulations to you! That is so exciting!The torta looks so decadent and rich. Your pictures are beautiful.
May 26th, 2011 at 9:10 am
I have wanted to try and make this famous flourless cake for AGES. I’m gonna do it! And congratulations on the book!
May 26th, 2011 at 9:26 am
Grace, I am so happy for you. So well deserved! Can’t wait to see all the beautiful recipes in your cookbook!
May 26th, 2011 at 9:34 am
Thank you to everyone, I’m still having a hard time believing I’ve been given this wonderful opportunity.
May 26th, 2011 at 10:12 am
How exciting! Congratulations on the book with the wonderful desserts you make. I love this one being flourless and using hazelnuts and almonds.
May 26th, 2011 at 10:49 am
Congratulations! Snd the torte looks fabulous. Reminds me of my nana’s Chocolate Gateau.
May 26th, 2011 at 11:49 am
Grace, that’s so awesome! I can’t wait to see it.
…the torte look pretty awesome as well.
May 26th, 2011 at 3:25 pm
Congratualtions!! This is such good news for you!
May 26th, 2011 at 5:36 pm
Oh Grace! I can’t think of anyone more deserving. So, so wonderful! I know we had meant to talk in person about a “project”, I wonder if this was it? So sorry we never managed to connect, life with 3 little ones keeps me so busy.
Cake looks great, of course, but I am just so thrilled about your cookbook.
May 27th, 2011 at 12:29 am
Congratulations on the book! And congratulations on this cake. i really love torta caprese and yours turned out beautiful!