About Pellegrino Artusi you probably know everything, and I'm also sure that unlike me, you've already tried a hundred of his recipes. For me, this would be... uh... the first time. After giving the go-ahead to Donna Hay, I thought to devote myself to another celebrity. And I must say, I like this Artusi, not only because this cake is delicious (plus it has no butter, and this makes it much less violent than the caprese, which is actually vaguely similar); but also because, reading here and there, I've learnt that he devoted himself to the culinary art only after he retired, and that he published his famous recipe book at his own expense at the tender age of 71 years. Which is to say, hope revives for all, whatever the road that everyone chooses to follow.
by Pellegrino Artusi
for a round cake pan of 9" diameter
dark chocolate 140 gr.
sugar 140 gr.
walnut, shelled 140 gr.
eggs 4
vanilla extract 1 tablespoon
candied lemon (or citron) 30 gr.
butter and bread crumbs for the pan as needed
sugar 140 gr.
walnut, shelled 140 gr.
eggs 4
vanilla extract 1 tablespoon
candied lemon (or citron) 30 gr.
butter and bread crumbs for the pan as needed
Coarsely chop the nuts with some of the sugar (of course Artusi says in a mortar, but if we modernize everything and use a mixer instead, it'll be all right...), and pour them in a large bowl with the rest of the sugar. Coarsely chop the chocolate too, then the candied citron or lemon (yes yes... green light to the mixer!), and combine them with the nuts as well. Add vanilla extract and egg yolks, and stir well until the batter comes together. Whip the egg whites until firm, then add them to the nut-chocolate mixture, stirring gently from top to bottom. Grease a round baking pan with a dot of butter and sprinkle it with bread crumbs, pour in the dough (which should be not higher than one inch), and bake at 350 for about half an hour.
It's the classic Sunday cake, which is also well accepted today, although we're only on Wednesday, what you think?
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