Monday, April 26, 2010
Brunetti's Cookbook: Chocolate Cake-Torta di cioccolato
I'm a big fan of Donna Leon's Commissario Brunetti mystery series. Each novel is filled with the color, the smells, the landscape, the crime and corruption, the families and, of course, the foods of Venice. Now, we have Brunetti's Cookbook: Recipes by Roberta Pianaro with Culinary Stories by Donna Leon (Atlantic Monthly Press) with anecdotes, recipes and beautifully drawn illustrations! There are also excerpts from the novels and original essays by Donna Leon on food and life in Venice, the perfect addition to this wonderful cookbook.
Since I collect mystery, literary, and other tie-in cookbooks, I am thrilled to add Brunetti's Cookbook to the shelf, and I think you will be, too.
Brunetti's Cookbook brings to life fabulous Venetian meals. Roberta Pianaro, who has always lived in Venice, a talented cook, and best friend of Donna Leon, presents over 90 mouth-watering recipes. Donna Leon has lived in Venice for over 25 years and has feasted at Pianaro's table many times over the years. This fabulous cookbook is illustrated by Tatjana Hauptmann. Just so you know, this cookbook was vetted by both Pianaro and Leon. Leon is quoted on the Italian-Mysteries site as saying, "We ate our way through these recipes last year--believe they are legit.."
Since this is a Chocolate Blog, I immediately checked the index for chocolate recipes. Didn't really expect to find one among the mouth-watering recipes for antipasti, primi piatti, verdure, pesci e frutti de mare and carne, but under the dolci section, is a recipe for Chocolate Cake or Torta di cioccolato.
Chocolate Cake: Torta di cioccolato
7 oz. unsweetened dark chocolate
1/2 stick butter
1/3 cup and 1 tbsp sugar
4 medium eggs, separated
1 tbsp flour
1/2 cup cornstarch
1 tsp baking powder
buter and flour for the baking tin
In a small non-stick pan melt the chocolate with the butter and 4 tbsp of water over low heat, stirring occasionally, making sure the chocolate doesn't burn. Pour the chocolate into a bowl and mix thoroughly with the sugar and egg yolks. Blend in the flour, cornstarch and baking powder. Pour into a springform cake tin measuring 10 inches in diameter and bake in a preheated oven at 350 degrees F for 40 minutes.
This is a cake that can be filled with cream or jam!
"Mangia, mangia, ti fa bene."
Thanks to Elizabeth Foxwell (see comments below), here's a link to a BBC radio interview with Donna Leon about this cookbook!