foodessa

Showing posts with label Amalfi coast. Show all posts

LIMONCELLO light adapted LIQUOR

Italy’s aromatic 'Nostrano lemons' were nowhere to be found.

However, I was determined to make a light, LEMON scented liquor.

As soon as I got hold of very fragrant, thick-skinned lemons...

I was ready for my experiment to bring a...

light LIMONCELLO to life.

Here’s a full circle life moment between...

Me and Limoncello:

Naiveté played a huge role in my acquaintance with...

this enchantingly sweet and yet powerful tasting liquor.

Many years ago, a lovely guest from San Luis Obispo, California had decided to stay at my Bed and Breakfast. I had wondered how she came to know about my place and what the attraction was over the plethora of accommodations in Montreal?

Of course, I did have a very lovely welcoming home and one of the very best gourmet breakfasts in town ;o) However, not withstanding the obvious...it was mainly because she just loved Italians. She had a desire to live within our hospitable aura. She was a well traveled lady who was looking to somewhat re-live a few memories of when she was among Italians...especially the captivating Amalfi coast.

One morning, I had made her a meal that involved lemons. To my recollection, it must have been one of many creative dishes with citrus custard along with Italian sponge cake and certainly lots of fruits. To say the least, she was incredibly pleased...and the lemon based meal led her to ask me if I loved Limoncello as much as she did? A little taken by surprise, I remember giving her a mild quizzical look. Thankfully she went on to rave about this powerful, fragrant liquid. Alright then, this had been a good clue. Something with lemons and you could drink it...hmmm??? Then she mentioned the relation to the extremely fired up 'Grappa' drink. Now, I was really becoming desperate for more clues. Before, I soon made a fool of myself...I needed to actually figure out what she seemed to think I knew a lot about!?!

By now, you can understand that I was clueless about...

a drink that apparently was an iconic Italian liquor.

Breakfast time had passed with several topics of conversation. I gave her a few touristy pointers and the heads up on the traps to avoid while touring and enjoying our lovely city. She went on her merry way and I was left there standing with misplaced pride. What the heck was that? Why did an American know more than I did about an apparently unforgettable liquor?

This Italian drink was created during the very early 1900s...

ensuring that many lemon trees were put to great use.

The initially concocted gold liquid was probably formulated ...

in someone's kitchen on the small Island Azzurra.

However, most do believe that Limoncello was created and...

offered expansively on the coastal town of Sorrento on the Amalfi coast.

If descriptive tales and legends about Limoncello pique your interest...

I suggest you read more here.

So, why didn't I fess up and let her know that just because I was Italian didn't mean I was my nationality's culinary encyclopedia. In hindsight, truth be told...I was too embarrassed to admit of not being the Italian-all-knowledgeable one.

Now, for anyone that just finished reading my last post on the iconic Italian dessert: 'Caprese' chocolate torta...you were informed of the little while I had spent on this beautiful part of Italy.
Therefore, you may be wondering, that I surely would have met with the Limoncello or at the very least had heard of it???
Well, the sad truth is that the very first time I had heard the word 'Limoncello' uttered...was actually through my very enthusiastic Italian loving BnB guest. Let me tell you...she really had 'La dolce vita' rockin. She was a fabulous guest who single-handedly awakened something in me that needed a small jolt. Wherever you are, a belated "Grazie Mille".

To think that I thought I had such sophisticated knowledge of most Italian classics. This was a naive experience that had marked me for life. In a somewhat indirect way, it had brought my (at the time) snobby self down a few notches. This eventually paid big dividends going forward ;o) I'm a changed person ;o)

This little occurrence only begged the question:

What did I really experience while traveling on the Amalfi coast?

I must have been in some sort of bubble not to have discovered this magically flavoured liquor.

I spent most of my time in Positano and Sorrento...and I didn't ever get a whiff of it!?!

Therefore, moving along...one more shot in the arm was coming...a good one this time and an actual taste of Limoncello was arriving at my doorstep.

Depending on one's viewpoint, coincidentally or not, my Brother was coming back from an extended stay in Italy and had generously brought back two enticing gifts. One was, a stunning looking bottle of...yes, you guessed it...Limoncello. How weird was that? It suddenly felt like a somewhat 'karmic' moment. Then out of the bag he also pulls out a jar of the authentically infused Limoncello Baba cakes (Baba alla Crema di Limoni) soaking in this gold liquor. Wow, this was too much. I guess, even for a person like me who is not strong on drinking liquor...I found myself rushing for three glasses until my Brother suddenly halted me and asked me what my rush was? After he had a good chuckle over my naive ignorance on this Italian classic...he tells me that I should be a little more patient. He informs me that the best way to enjoy this drink was by having the bottle sit in the freezer for a while. I had, what you could imagine...the "You've got to be kidding" look about me. Oh, well, what were a few hours more...the night was young.

At this point, I started feeling like an addict...waiting for my next hit. Wow, I never thought I could get like this. If only my BnB guest could have possibly known what she had started.

We all had a great supper and my homemade dessert was now exchanged to the Limoncello Babas with a side of French vanilla ice-cream. After my first bite, it was like..."Oh my...how did I miss having these"? Admittedly, through the sweetness, the alcohol did remain quite significant, however, I was handling it quite well...actually maybe too well. Me liked it a lot. LOL.

Part two...our 'digestivo' was waiting to be served out of the freezer. Was I pushing it? Was my liver going to pay me back for my curiosity? Oh, what the heck...what's a tiny reasonable glass going to hurt? What it harmed were my little nose hairs and the tingling burn in my oesophagus. I couldn't get over how strong it was! At that point, I decided to take a better look at the bottle and realized that the alcohol percentage was through the roof. Only then, did I re-call the comment my guest had made about the strong Italian 'Grappa' similarity...hmmm...Me finally got that too.

After the initial shock...I realized, how without knowing it...my glass had quickly achieved the polished look ;o) Throughout the rest of that summer, the bottle didn't last long either.

Unfortunately, it was years later that I had a taste of another great tasting liquid gold again.

This time, a homemade version from an innkeeper on the French Riviera.

She makes this all the time from her backyard lemon trees and...

had kindly offered us a glass after a memorable evening meal.

It’s not for nothing that the most popular carnival-like...
Lemon festival (Fête du Citron)...
takes place every February in Menton, when mature lemons are abound.
***

Did you actually think there couldn't be more to my full circle moment?

Hence, a re-cap:

First, I knew nothing about this lemon liquor...

then I tasted it...

and now I was going to get a well kept family Limoncello recipe.
After having heard everything I just shared with you...

the innkeeper took pity on me...

passed along her amazingly ratio balanced recipe and wished me luck.

Therefore, I will finally share with you...my EXPERIMENT based on her recipe.

I cut the initial amount of SUGAR and greatly on the ALCOHOL percentage.

There was no way I could have a 90-150% proof liquor in my house again.

Although this recipe is very simple with very few ingredients...

you’ll need to exercise patience to realize the finished product.

It was well worth the wait.

Also keep in mind that most commercially made products...

are laced with additives and coloring agents.

You are certainly better served by making your homemade concoction.

I also decided to experiment with a smaller quantity than most people usually make.

This was perfect compromise for me.
If tweaking was needed...I wasn’t going to be stuck with disappointing quantity results.

It's my pleasure to announce...

a very succeeded 45 day experiment:

LIMONCELLO light LIQUOR

yields about 1.14L / about 37oz.

HERE for PRINTER version

INGREDIENTS:

(Metric / American measures)

Lemon Base:
. 6 large lemons (very aromatic)
. 500ml (2 cups) Vodka (40% proof alcohol)
Sweet Syrup:
. 330g (1-1/2 cups) granulated sugar
. 500ml (2 cups) filtered water

Equipment:
. Jumbo, glass jar with tight seal
. sharp knife or vegetable peeler
. filter funnel
. cheesecloth
. Jumbo glass bottle and/or mason jars

PREPARATION:
1. First WASH LEMONS: soak the lemons in a large bowl filled with water, a generous splash of white vinegar as well as a generous shaking of salt. Carefully wash and scrub any residues from the lemons. Rinse them with cold water and dry thoroughly.
Lemon base:
2. With a very sharp vegetable peeler or knife, VERY carefully peel the lemons by making sure NOT to have the bitter white ‘pith’ of the peel attached. Place all peels into a sterilized JUMBO glass jar.
Infusing:
3. Pour the vodka over the lemon peels and seal tightly. Place the jar in a cool, dark place for 30 days and making sure to give it a gentle shake every couple of days.

4. Then, after the 30 day period:
Sweet syrup:
. In a medium-sized saucepan mix both the sugar and water. Heat on MEDIUM-LOW for 10 minutes, stirring once and a while. Immediately remove syrup from the heat and have it cool completely (about 90 minutes).

Assembly:
. Once the syrup is completely cooled, pour the whole thing onto the lemon peels steeping in vodka. This time, allow to infuse another 15 days...and this time place the jar in the refrigerator.

5. Then, after the next 15 day period:
. Through a doubled cheese cloth and funnel filter, pass the liquid and discard the lemon peels. Pour the Limoncello into your chosen sterilized bottle(s).   Store in the refrigerator.

Serve:

Place the glasses in the freezer 5 minutes or so before pouring the Limoncello into the very cold glasses. You'll be pleased you did that little extra step before showing off your homemade liquid gold ;o)

***

UPDATE:

quick LIMONCELLO light - Version-2
Another Super simple and even lighter (less sweet) version.

The complete process works out to 21 as opposed to 45 days.

Honestly, the difference is only detected if you are a die-hard Limoncello connoisseur.

PRINTER version

INGREDIENTS:
(Metric / American measures)

. 3 large lemons (very aromatic)
. 110g (1/2 cup) granulated sugar
. 250ml (1 cup) filtered water
. 250ml (1 cup) Vodka (40% proof alcohol)

Equipment:
. large, sterilized glass jar with tight seal
. sharp knife or vegetable peeler
. filter funnel
. cheesecloth
. big glass bottle and/or mason jars

PREPARATION:
1. First WASH LEMONS: soak the lemons in a large bowl filled with water, a generous splash of white vinegar as well as a generous shaking of salt. Carefully wash and scrub any residues from the lemons. Rinse them with cold water and dry thoroughly.
Sweet Syrup:
2. . In a medium-sized saucepan mix both the sugar and water. Heat on MEDIUM-LOW for 10 minutes, stirring once and a while. Immediately remove syrup from the heat and have it cool completely (about 90 minutes).
...Once the syrup is completely cooled...
Lemon base:
3. With a very sharp vegetable peeler or knife, VERY carefully peel the lemons by making sure NOT to have the bitter white ‘pith’ of the peel attached. Place all peels into a sterilized BIG glass jar.
Infusing:
4. Pour the Vodka and syrup over the lemon peels and seal the jar tightly. Place the jar in the refrigerator for 3 weeks.
...Then, after the resting period:
Assembly:
5. Through a doubled cheese cloth and funnel filter, pass the liquid and discard the lemon peels. Pour the Limoncello into your chosen sterilized bottle. Store in the refrigerator. It's ready to drink.

Serve: Place the glasses in the freezer 5 minutes or so before pouring the Limoncello into the very cold glasses. You'll be pleased you did that little extra step before showing off your homemade liquid gold ;o)

After ‘Campari’...the LIMONCELLO has become Italy's most popular drink.

This unique, incomparable digestive liquor is very versatile.

I was so pleased with my very light-hearted alcohol experiment.

I am now convinced that this is definitely the future wave of my citrus based alcohol infused liquors.

Along the way, I will certainly share a few recipes that were created by highlighting this unique flavoured liquor.

In the meantime, this palate cleansing refreshment can be enjoyed by itself or mixed with Champagne or Prosecco for a unique ‘aperitivo‘. Tonic or seltzer water can also be added for a lighter cocktail.

Personally, I enjoy incorporating it into many...
savoury dishes as well as several desserts.
An easy fix for a real delightful dessert...
drizzle Limoncello on ice cream, on sponge cake...or both ;o)

Flavourful wishes,

Foodessa

Comments ...???... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal. Mine is so old that it has reached many degrees off it's norm. It's really worth investing a few dollars to test yours with an appropriate oven thermometer. You'd be surprised how many ovens I've heard about not being where they should have been. Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.

Isle of LOVE n TORTA CAPRESE cake

This chocolate, almond based ' Torta Caprese ' is an Italian dessert icon.

The luscious flourless cake got revised to an ultimate delight.

This tamed semi-sweet chocolate paradise has become one of my favourite indulgences.

It's an absolutely gluten-free dessert and an added bonus for our tummies ;o)

Over the years, I've worked on making this torte just right for my palate as well as my waistline.

I've always managed to tweak it just enough not to sway too much from this traditional classic.

It's now prime time to share my simple and quick method...

on putting this incredibly enjoyable dessert on your next sweets table ;o).

The balance of ingredients is key...

especially when making a lighter version without sacrificing this renowned treat.

This practically pure chocolate almond cake can be described as having...

a lightly dense and moist texture, yet the fudge-like richness is felt in every bite.

My very first love encounter with this cake was in my early 20s.

I was backpacking through the Italian Campania region...

specifically exploring the stunningly gorgeous Amalfi coast.

I had also made sure to cross over from the mainland onto the

Island of Capri.

Besides having relished a few more decadent bites of this ‘ torta alle mandorle e cioccolato ‘...the Island itself felt slightly overrated. Quite honestly, I wasn't getting it. Was it because I only had a budget for a day visit and not capable of appreciating what this love Island had to offer? Or, maybe, was it because I was single at the time and no one to significantly share it with? Oh well, in any case...there was CHOCOLATE...and what great company he turned out to be ;o)

During that time period in my life I was too busy being adventurous. I was certainly not considered a ‘Foodie’ by today‘s definition. I was much more into enjoying the moment...the discovery...the delightful regional foods...especially the sweets part. I most certainly did not think of asking the names of desserts let alone show curiosity about its origins. I just knew what I liked...period.

At 21...at least where I was concerned...I was more on the path of self discovery as opposed to the culinary journey I find myself today. This is certainly not to say that fabulous food didn’t enhance the experience ;o)

Many years later...a Sicilian Inn keeper was televised to share her very favourite dessert. When she had mentioned one being made with very few ingredients whereby the stars would be chocolate and almonds...my antenna immediately caught the moment in time. I think by now, some of you can envision my excitement. As I quickly jotted down her key notes from her demonstration...I had vaguely heard her mention the word ' Caprese ' and I quite honestly did not pay more attention than required. I just named it a chocolate almond cake.

Keep in mind...the first time I tried to replicate how she had made this torte...I really had no idea of this cake’s popularity. Any access to researching a recipe or origin on the internet about the infamous ‘Torta Caprese‘ was impossible in those times. The good ole days of a little ignorant bliss and a refined palate is all it took to recognize a great no-fail-to-please chocolate dessert.

According to a multitude of worldwide pastry chefs...

this torte is the ultimate chocolate flourless cake of all time.

It wasn’t too long ago that it all came together for me in one very full circle.

I accidentally discovered that this decadent delight does hold quite an interesting past.

Here's a little background on how I came upon the history of ‘la Torta Caprese’.

About a month ago, I was at our multi-cultural library whereby I got interested in some originally non-translated Italian culinary books. Yes, we actually have a small section dedicated to my nationality...thrilling to say the least.

As I non-chalantly flipped through the pages of one book in particular...my immediate attention was grabbed when I gazed at the words ' Torta Caprese '. For some reason, this somehow sounded familiar to me...so, I kept on reading. Suddenly, I felt a slight tingle in my spine...and dare I say a few butterflies in my tummy ;o) At this point, I became quite excited...a dessert I had been baking throughout many years was being described in this somewhat dull looking book. It was time to grab a corner chair and continue reading. This soon became very fascinating to me...and now I’ll resume what I uncovered:

Once again, like most creations in our kitchen...

the origin of the 'Torta Caprese' was described as...

"uno dei pasticci più fortunati della storia"

(one of history's fortunate mess ups!)

The very peserverant and curious Napolitain Gourmet Claudio Novelli as well as author and researcher had discovered several old documents written by the illustrious Marc Chagall. The papers somewhat poetically described several of his favourite meals and sweets experiences while on the Island of Capri.

Novellli wrote about the supposed creator of ‘la Torta Caprese’ in his book titled 'Giallaranci Mitili impazziti di Luce -- "Le carte perdute della cucina caprese". As much as I can easily translate the second sub-title as describing The lost documents of Capri's Cuisine, the main title is a translation mystery even after having asked around...sigh.

Apparently according to Novelli’s findings, the creation of this cake took place at the still existing Fontelina restaurant located on the coastline overlooking one of the most beautiful views of the Isle of Capri...the enormous 'Faraglioni' rocks...the legendary symbols of the power and beauty in nature...and also a site of great historical importance...especially to the hearts of ancient Rome's emperors.

The very amusing and almost unbelievable story was about a certain Mr. Capocchiella (Little Head). This sous pastry chef's assistant was one day summoned to act as his emergency replacement. Probably nervous and excited to have this opportunity, he went about replicating several desserts whereby one was to be a very simple ground almond based cake. Since he was apparently somewhat sleep deprived...distraction undoubtedly took place. Could you imagine that he managed to confuse the white flour for the cocoa powder!!! He then dosed off exhausted by all the unusual baking which had taken place. Little did he realize there was an historical baking moment taking place as he was snoring. He later had awoken thanks to the oven's ringer. Both surprised and a little disturbed by the amazing chocolate aroma, he became very uneasy. The simple almond flour cake never held such a perfume. He then obviously realized that he had accidentally added cocoa powder. The real question remained...how did he miss putting in the white flour? Anyhow, it certainly was too late to re-make the cake. Since it looked and smelled fine, the restaurant owner decided to serve it to their patrons anyway. To their utter joy, it had been received with huge success. When asked what this cake was called...Mr. Capocchiella hesitantly blurted out "Torta Caprese"...referring to his beloved Island. Now, all he had left to figure out was what had really happened so that he could replicate it!?!

This re-count of events is as picturesque as the Island itself...

however, it does sound quite improbable that any baker (no matter how tired)...

would have mistaken these two powder ingredients.

Did he bake with a blindfold on?

Did his sleep deprivation enormously reduce his sense of smell?

Basically...without realizing it...

I could have gotten the history straight from the locals of Capri.

It would have certainly spiced up the already roaming tales of this sublime creation.

One more tale apparently unknown to most locals. It seems that a small group of passing American gangsters were in the mood for an almond chocolate type cake. This desired dessert was ordered from Carmine Di Fiore, the owner of an isolated unknown eatery.

Considering who he was baking for...he understandably became nervous and apparently forgot to add the flour to his cake. Fortunate for him, the gangsters liked it a lot and also asked to accompany it with a ball of vanilla ice-cream.

Here again, were different versions of who took pride in creating such a flourless gem.

Like so many cakes...

most threads seem to have originated by accident.

Which one of the above tales would you be inclined to believe?

The only aspect seemingly agreed upon is that this cake most certainly originated on the Isle of Capri. If by chance you've been told of the contrary...don't hesitate to share another interesting version...it always does make baking this chocolate almond delight ever so exciting...especially when the aroma is wafting through my home ;o)

No matter what the truth is, I'm thrilled that this fortunate mishap happened. For many years of baking this cake, I've truly been elated with the creation of one of the most deliciously decadent chocolate almond tortes ever...well at least in my opinion.
The fame behind the 'Torta Caprese' is obviously not only due to the romantisized legends. It is most definitely because of its decadent flavour and its simple preparation. This formula leads to an absolutely sublime outcome derived by pure quality ingredients.

If you do your own search on this recipe...you'll definitely find commonality of key ingredients. However, the several versions I've baked and witnessed over the years seem to vary quite a lot. Here's a little more to help you decide how you'd like to go about one day making or improving a version you may already possess. Better yet...go ahead and make my version...you won't be disappointed ;o)

MAIN INGREDIENTS and their qualities

ALMONDS: roasted nuts are sometimes used, although the most popular remains the blanched almond.

I now only use the almond in its raw state, including the skin. I also don't ground up the almond to a fine flour. I find that having an extra layer of texture is very welcomed and adds to the overall decadent experience.

BUTTER: usually, tons of this flavourful fat is used to fulfill the richness desired.

I've experimented with this several times to find the proper balance of replacing half the butter with grape seed oil. At the very limit...I also once succeeded by replacing a quarter of the fat by a prune purée. You'll surprisingly discover that you have not sacrificed much by lightening it up a little.

CHOCOLATE: in addition to using bittersweet chocolate...some will add a small amount of cocoa powder to increase the chocolate's intensity.

I've tried this and went back to strictly using excellent quality bittersweet chocolate...no compromising for me on this one. Since the chocolate doesn't get subjected to much time in the oven...I'm very satisfied with my choice to forgo the cocoa powder on this one.

EGGS: some whip the egg whites separately to give a somewhat lighter texture.

I honestly did not notice a reasonable advantageous difference to make that extra step necessary.

ESSENCE: to enhance the nutty flavour, some add almond or vanilla extract, liquor and also a citrus zest. I only add the orange zest when it’s very aromatic. Also, as much as I enjoy using liquor in many of my desserts I did not realize an added benefit from it.

SUGAR: confectioner's sugar has been used in part or in whole.

I've tried both and prefer either organic cane sugar, granulated white sugar or also a decreased amount of 'Agave syrup'.

Dark CHOCOLATE may be healthier than fruit juice?

" Dark chocolate long has been touted for its health benefits, including lowering blood pressure. According to new research, dark chocolate has more anti-oxidants than fruit juice, not to mention heart-healthy flavanols and polyphenol. Cocao seeds should be considered a ' superfruit ' and products derived from cocao seed extracts, such as natural cocoa powder and dark chocolate, as ' superfoods '," the researchers said. When looking for a sweet snack, a square of dark chocolate might, in fact, be your healthiest choice,"...said Suzanne Steinbaum, a cardiologist at Lenox Hill Hospital in Manhattan."

So, what are we waiting for to put a smile to our HEARTS.

Here's my lighter tweaked version of the so-called original "Torta Caprese".

***

Chocolate Almond

' Torta Caprese '

flourless cake torte

serves 8-10 persons

PRINTER version

INGREDIENTS:

(Metric / American measures)

Chocolate mix:
. 200g (8 oz.) bittersweet (60-70%) chocolate
. 125 ml (1 stick --1/2 cup) unsalted butter
. 125 ml (1/2 cup) vegetable oil (grape seed preferred)
Nut mix:
. 260g (2 cups) raw Almonds,* coarsely crushed
. 15 ml (1 Tbsp.) baking powder
. pinch of sea salt
Egg Mix:
. 5 xLarge eggs
. 220g (1 cup) granulated sugar
. 15 ml (1 Tbsp.) pure vanilla extract
. 1 finely zested Orange (optional)

. confectioners' sugar for optional dusting

Notes:
* Almonds can be substituted by hazelnuts (slightly toasted with skins rubbed off). Pecans or Walnuts are also great alternatives. The results of using other nuts or a combination should be equally successful.

PREPARATION:

Pre-heat the oven at 350F/180C/Gas4
Position the rack in the center of the oven.
Use a round sized 10 x 2 in. (26 x 5cm) shallow corning ware or similar cake pan.
Place onto a baking sheet in case of spill.

Chocolate melt:

1. Place the butter, oil and chopped chocolate to melt in a medium bowl set over a 'bain-marie' with water barely simmering. Stir occasionally until it is smooth. Remove the bowl and set it aside to cool slightly while preparing the rest of the cake.

Nut mix:

2. If the almonds have not been pre-ground...do so with a small portion of the sugar. Only crush the almonds so that at least 3/4 of the mix looks very finely grounded. Add the baking powder and a pinch of salt and set it aside.

Egg mix:

3. In a large bowl, beat together the eggs and the remaining sugar until a creamy pale yellow colour appears. Also add in the vanilla.

4. With a large spatula, gradually fold in the melted chocolate into this bowl. Fold in the crushed nuts as well. The optional orange zest can also be added. Pour the batter into a lightly oiled cake pan.

Bake:

Place cake pan onto the baking sheet and bake for 30 minutes. Afterwards, place the cake pan onto a rack and wait at least 2 hours before serving.

. If desired, dust or decorate with powdered sugar only when cake has properly cooled at room temperature. This cake can be kept out for up to 3 days or frozen whole or in quadrants for up to a month in tightly sealed plastic wrap and bag. Buon Appetito.

It’s safe to say that for those who appreciate chocolate...
you will find a way to have some at least every other day ;o)

Therefore, although you may have had your quota lately of this treat...
you may want to safe-keep this recipe for your next sublime flourless chocolate cake.

Once, devoured...you'll adopt it as part of your chocolate cake repertoire.

Love is in the air this week...enjoy.

Flavourful wishes, kisses and hugs,