#tortabarozzi

Thank you in advance!

Hi there Torta! Thank you so much, I hope you’re having a good day and doing well too! Of course! Thank you very much for following me btw!! 

Dear Torta,

You’re always so sweet to me. I think maybe I felt overwhelmed when I started receiving those little sweet notes from you telling me that you’re happy to have me. It took me awhile to respond properly because I’m just not really used to being reminded of these things. I used to not be the type that people really wanted around... so to know that you love me and want me to be around it makes me feel really good. It’s still something I have to get used to... but I want to get used to this feeling with you. I want to open my heart up more to you. So if I ever seem a bit... ‘distant’ I don’t mean to be. I’m just getting used to the idea of someone loving me.

Love,

An Italian traditional chocolate cake, also known as black cake of the village of Vignola.. Nice and crusty on top, very moist in the middle!

All you need:

125g melted dark chocolate

60g + 20g + 20g brown sugar

2eggs separated

25g blanched, skinned, lightly roasted almonds

25g roasted and skinned peanuts

60g butter

1tbsp coffee powder

20ml rum

Method:

Pre heat oven to 180º C, and line your mould.

In a bowl beat butter and 80g sugar till pale in colour, drop in egg yolks one by one and beat well. Add in coffee powder, rum and beat well.

Grind almonds, peanuts and 20g sugar till it is finely powdered. Add this to the above mix and blend well. Add in the melted dark chocolate and mix well.

In a big bowl, beat egg whites till soft peaks slowly tipping in 20g sugar, and fold in to the above mix.