TORTINO DI CIOCCOLATO
Adapted from My Bread by Jim Lahey (of the recipe #194745 fame) as posted by Caroline Russock at Serious Eats. http://bit.ly/cB6lKZ
Provided by DrGaellon
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 400°F Melt the butter. Combine chopped chocolate with 2/3 cup plus 1 tbsp of sugar then add hot melted butter. Stir a few times, then let stand 3-4 minutes to melt chocolate. Stir until smooth.
- Beat egg yolks in a large bowl, then slowly whisk in chocolate mixture, then add breadcrumbs. Stir until well-combined.
- Beat egg whites and salt, either in a stand mixer with the whisk attachment, or with a hand-held electric mixer, at medium speed. When foamy, reduce speed to low and gradually add remaining 1/3 cup sugar. Increase speed back to medium and whip until stiff, shiny peaks form; do not overwhip. Fold egg whites into chocolate mixture in three or four equal portions.
- Line 12 muffin cups with paper liners. Fill each liner about 3/4 full. Bake in preheated oven until puffed and just set in the center, about 10 minutes. Remove from oven and transfer to a rack until completely cool. Store in an airtight container at room temperature for up to 3 days.
Nutrition Facts : Calories 154.4, Fat 14.5, SaturatedFat 8.5, Cholesterol 90.8, Sodium 60.9, Carbohydrate 5.6, Fiber 1.7, Sugar 0.7, Protein 3.9
TORTINO DI FAGIOLINI
This great make-ahead recipe is from Nani's Cucina Italiana in Jackson Hole, Wyoming. This recipe requires a 9-inch springform pan.
Provided by Member 610488
Categories Lunch/Snacks
Time 1h10m
Yield 8-12 serving(s)
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to the boil. Add the green beans and boil just until tender, 2 to 3 minutes. Drain the beans, and immediately shock them in a bowl of ice water to stop the cooking.
- When the beans are just cool, drain again. Coarsely chop the beans into pieces approximately 1 1/2 inches in length and place in a large bowl.
- In a large sauté pan, heat the olive oil over medium high heat until hot. Add the onion and cook, stirring frequently, until the onions are translucent and begin to color, 8 to 10 minutes.
- Stir in the chopped garlic and continue to cook until the onion is caramelized, 6 to 8 minutes. Remove the pan from heat and cool slightly, then toss the onions and garlic with the green beans.
- Meanwhile, in a medium bowl, whisk together the eggs, Parmigiano-Reggiano, milk, one-fourth teaspoon salt and several grinds of pepper. Stir the egg base in with the beans and onion mixture.
- Heat the oven to 350 degrees F. Line a 9-inch springform pan with foil, and grease the foil.
- Pour the bean mixture into the pan and sprinkle over the bread crumbs. Bake the tortino until set (it should barely jiggle, and a knife inserted will come out clean), 30 to 40 minutes. Remove and cool the tortino, still in the pan, on a rack.
- When the tortino is cool, cover the pan and refrigerate it until chilled (chilling the tortino will make it easier to slice). Serve the sliced tortino cool or at room temperature.
Nutrition Facts : Calories 132.6, Fat 8.2, SaturatedFat 2.5, Cholesterol 120.9, Sodium 138.7, Carbohydrate 8.1, Fiber 2.5, Sugar 3.5, Protein 7.8
VISTORTA TORTA DI CIOCCOLATO
Steps:
- 1. Preheat oven to 375°. Butter an 11" springform pan with 1 tbsp. of the butter, line bottom with parchment paper; butter paper, then dust bottom and sides with flour. Melt chocolate in top of double boiler set above simmering water over medium heat. Set aside to cool. 2. Put remaining 12 tbsp. butter in a large bowl and beat with an electric mixer until fluffy. Gradually add sugar, beating for 2-3 minutes. Add egg yolks one at a time, beating well between each addition, then add chocolate, beating just enough to blend it in. Stir in almonds and brandy, then set aside. 3. Put egg whites and salt in a large clean bowl and beat with an electric mixer until they form medium-stiff peaks. Add a third of the whites to the chocolate mixture and fold in with a rubber spatula, then carefully fold in remaining whites in two batches, taking care not to deflate the batter. Pour into prepared pan. 4. Put pan in oven and bake for 15 minutes, reduce heat to 350°, and continue baking until a skewer stuck into center of cake comes out clean, 30-40 minutes. Remove cake from oven and set aside to cool. Unmold, peel off parchment, and place, right side up, on a cake plate. Dust liberally with confectioners' sugar just before serving.
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