Torta di cioccolata and serve with cream
To be quite honest I can’t fully remember the first time Alex and I met as she was one of my workshop participants about 5 years ago when I still gave the ‘How to photograph cakes’ workshop in Almere. But not to long after she called me and asked if I would be willing to photograph one of the model houses she had styled. So we met again and the rest – as they say – is history.
We’re now giving our workshop foodphotography and styling for foodbloggers for almost two years, we regularly work together on assignments and every once in a while we do ‘free work’ together. Not often enough I think but in between busy schedules its sometimes hard to find the time.
But we finally set a date and last week we had the shoot. Each of us had prepared and made two recipes for the dark and dramatic theme. I tend to shoot on the lighter side of things but I also like to challenge myself with new looks or techniques so I’ve been shooting darker then normal lately. I’ll be doing a little tutorial later on too on how to create that dark look, so stay tuned for that!
Now the fact of the matter is that Alex also finally has started her own blog…. Finally! About time I think… It’s called Serve with cream and is half in Dutch, half in English. And she needs a little traffic so hop on over. She shares recipes but also cool finds like little restaurants, design shops etc. You’ll like it!
Now back to this recipe; ofcourse dark and dramatic meant lots of chocolate so this is one of the ones I made; torta di ciciolata and with lots of nuts. The original recipe is from Jamie magazine and I changed it a tiny bit. Not too much. It’s very rich, so a little piece goes a long way!
Torta di cioccolata
- 150 gr salted butter plus extra for greasing
- 100 gr whole almonds
- 100 gr hazelnuts
- 100 gr pistachio
- 200 gr biscotti or tea biscuits
- 50 gr cranberries chopped
- 100 gr dark chocolate
- 100 gr milk chocolate
- 2 medium eggs
- 2 eggyolks
- 100 gr sugar
- cacao for dusting
- Preheat the oven to 180 C.
- Grease a 20 x 20 cm square tin and cover with baking paper. Spread the almonds, hazelnuts and pistachio's on a large baking tray and roast them in the oven for about 10 minuten until golden brown.
- Take out of the oven and leave to cool.
- Put the cooled nuts into a foodprocessor and grind them till you have coarse crumbs (use the pulse button) Mix them in a bowl with the cookie crumbles and the cranberries.
- Melt both of the chocolates together with the butter in a heatproof bowl above a pot of boiling water until you have a shiny smooth mixture.
- Whisk the eggs, eggyolks and the sugar for about 5 minutes with an electric mixer, till the volume triples. Spoon the chocolate mixture through it in batches and once all incorporated add the nuts, cookie crumbles and the cranberries.
- Spoon the mixture into the covered baking tray and leave to set in the fridge. This will take at least 4 hours. Remove the torta from the tin, cover with cacao and cut into slices.
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.