Flourless Chocolate Cake

Italian Flourless Chocolate Cake

Flourless Chocolate Cake

Recipe Date: February 1st, 2021
Difficulty: Easy-Moderate
Measurements: Imperial (US)

Torta Tenerina—Italian Flourless Chocolate Cake

From Our Sweet Adventures

The Origin of the Torta Tenerina: A Love Story

Torta Tenerina translates to “very tender cake.” This decadent and traditional Italian dessert, with its’ crispy edges and melting chocolate center, hails from Ferrara of northern Italy. In 1896, King Vittorio Emanuele III of Italy Met Elena Petrovich of Montenegro at the Teatro La Fenice in Venice during the International Art Exhibition. History states it was love at first sight and the couple soon wedded on October 24,1896. The two had a loving marriage and ascended to the throne in 1900. queen Elena became known as “the bride with the tender heart.” The people named the cake after her and often referred to it as the Torta Montenegrin or Torta Regina del Montenegro as well.

Ingredients

  • 7 tablespoons butter (at room temperature)
  • 1 1/2 cups (283 grams) of grated 70%
  • chocolate bars
  • 4 eggs (separated)
  • 3/4 Cups granulated sugar (separated into 1/2 cup and 1/4 cup)
  • 3 tablespoons cornstarch
  • Pinch of salt

Directions

Preheat oven to 350 degrees. Lightly grease a 9-inch springform pan.

In a double boiler, melt the chocolate slowly by stirring constantly. Then add the butter in increments until a silky-smooth mixture forms.

Whisk the egg yolks and 1/2 cup of sugar on medium-high speed until the mixture turns pale yellow and begins ribbon stage.

Slowly add the melted chocolate mixture into the egg yolk mixture and mix thoroughly. Then add the cornstarch and a pinch of salt into the batter until combined. At this point, the batter will be thick and paste-like. Set aside.

In another bowl, create a meringue by whisking together the egg whites with the remaining sugar until medium-stiff peaks form.

Carefully fold the meringue into the chocolate mixture in three increments. You do not want to over mix or you will lose air in the batter.

Pour the cake batter into the greased springform pan. Level it out evenly. Then bake at 350° for 30 to 35 minutes. You will know when the cake is finished baking when it feels firm to the touch.

Note: To compliment the rich flavors of this cake, pair it with a glass of La Fantasia or our La Castellana

 

 

Notes

Yield: 8 servings | Prep & Cook Time: 50 minutes

 

Enjoy and cheers!


Wine Pairing – La Castellana or La Fantasia



Strawberry Cupcake

Strawberry Wine Cupcakes

Strawberry Cupcake

Recipe Date: July 4th, 2020
Difficulty: Easy
Measurements: Imperial (US)

Strawberry Rosé Wine Cupcakes Recipe

From Pastry Tales

Our friends from Pastry Tales bless us with another amazing dessert recipe. These strawberry cupcakes feature our fan favorite La Fantasia, an ideal match for the Frizzante-Style Rose. These soft vanilla cupcakes are filled with a homemade wine strawberry curd and topped with a delicious wine strawberry whipped cream frosting.

Ingredients

For the vanilla cupcakes

1 and 1/3 cup all-purpose flour

1 and 1/4 teaspoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, at room temperature. Do not use oil. Oil will make your cupcakes greasy and dense.

1 cup white granulated sugar

2 large eggs, room temperature

2 teaspoons vanilla extract

1/2 cup Greek yogurt (plain)

For the strawberry wine curd

1 lb of fresh strawberries, chopped in small pieces

1/4 cup (4 tablespoons) unsalted butter

3/4 cup white granulated sugar

1 tablespoon cornstarch

1/2 cup La Fantasia wine (or any other pink sweet wine)

4 egg yolks

For the frosting

1 cup heavy whipping cream cream

1/2-2/3 cup cup powdered sugar (it’s up to you how sweet you want the frosting to be)

1/4 cup La Fantasia wine (or any other sweet pink wine)

1/2 cup strawberry puree (puree them in a blender)

For the sugar coated strawberries

14 small/medium size fresh strawberries. Please use ripe strawberries BUT NOT SOFT.

1/2 cup La Fantasia wine (or any other sweet pink wine)

1/2 cup white granulated sugar

Instructions

For the curd

1.- Place wine strawberries, wine and ¼ cup of sugar in a small saucepan. Bring to a boil on medium high heat cook for 10 minutes, until the fruit is broken down. You can use a potato mash to break down the strawberries too. Pass the mixture through a sieve and allow to cool for about 5 minutes. We are using a sieve so we can catch all the little seeds or thick skin that didn’t cook.

2.- While the strawberries are cooling, make the egg mixture : In a small saucepan, whisk the egg yolks, butter, cornstarch and remaining sugar. Pour in strawberry mixture and place on medium heat stirring constantly. Allow to cook, continually stirring, until thickened to a custard-like consistency then remove from heat. Pass this mixture through a sieve and allow to cool it completely to room temperature. Place it in the fridge for about 2 hours or more. We are using a sieve here again because we want to catch any leftover yok that did not cook very well.

-Your filling/curd is done, now let’s make the sugar coated strawberries-

 

For the sugar coated strawberries

1.- Wash your strawberries, dry them with paper towel. Place strawberries in a shallow container and cover them with 1/2 cup of La Fantasia or any other sweet rose wine. Cover the container with plastic wrap or lid and refrigerate for 1 hour or 1 hour and a half.

2.- Drain strawberries and lightly dry them. If you want, you can reserve the liquid so you use it for the frosting. Place them on the top of a small baking sheet or shallow dish and roll them in the white granulated sugar. Place them the baking sheet/dish in the freezer until ready to use. Do not leave your strawberries at room temperature because the sugar can melt.

-Your sugar strawberries are done, now let’s make the vanilla cupcakes-

For the cupcakes

1.- Preheat oven to 350 F. Line a regular size muffin pan with cupcake liners. Set aside.

2.- In a small bowl mix flour, baking powder and salt. Set aside.

3.- In a big bowl of an electric mixer, beat the butter for 2 minutes. Then, add sugar slowly and mix in medium speed for 3 minutes until light and fluffy. Add eggs one by one mixing well after each addition.

4.- Add in vanilla. Mix. Add in yogurt. Mix for 1 minute.

5.- Add in dry ingredients and mix in low speed until you don’t see any leftover flour. Be careful to not over mix the batter.

6.- Fill your cupcake liners just until 1/2 full, I like to use an ice cream scoop, it works great. Bake for 20 minutes aprox. or until a toothpick inserted in the middle of the cupcake comes out clean or with a few dry crumbs.

7.- Remove from the oven and allow to cool in the pan for 5 minutes. Then, transfer the cupcakes to a cooking rack to cool completly.

-Cupcakes are done, wait till they are all cooled off and then start with the frosting-

Please Note

When the cupcakes are all cooled off, using a pairing knife cut the centers so you can fill them with the curd . You should make all this before you start making the frosting. Begin by cutting a small circle on the top , cutting about 2/3 down into the thickness of the cupcake. Be sure to not cut all the way down and take out the core.

Then, fill that hole with the strawberry curd. Just use a small spoon. You won’t need to cover the top of the hole with some of the core you took off. But if you want to, you can do it.

For the frosting

For the frosting you have 2 options: Use fresh strawberry puree or you can cook down the strawberries to get rid of some of the moisture so your frosting is not too runny. If you decide to cook down the strawberries, follow the directions since number 1 otherwise jump to number 3. I decided to cook down the strawberries and my frosting was better than using just fresh strawberries.

1.- Place your strawberries in a blender and puree until creamy. Pass this mixture through a sieve so you can discard the seeeds.

2.- Add the strawberry puree to a small saucepan and cook over medium heat. Bring it to a boil and continue cooking to reduce it to 1/4 cup. This will take you about 15 minutes. When your mixture has reduced and thickened pour it into a small container and let it cool, you can place it in the fridge to cool it faster.

3-. When cooled, add the strawberry mixture, heavy whipping cream and powdered sugar to a large mixer bowl. For the first minute whip in low speed. Add wine (or some of the liquid you reserve from the sugar coated strawberries) and mix on medium speed for 2 minutes and then high speed until the mixture holds nice peaks. Place this mixture in the fridge until you are ready to frost.

4.- Using a piping bag and a tip (I used Wilton 1 M), frost your cupcakes. Place one sugar coated strawberry on the top.

Remember – Keep your sugar coated strawberries in the freezer until ready to serve. These strawberry rosé wine cupcakes are the best the same day or the day after that you make them.

 

Enjoy and cheers!


Related Products – La Fantasia



Cherry Cake

Red Wine Chocolate Cherry Cake

Cherry Cake

Recipe Date: July 3rd, 2020
Difficulty: Easy
Measurements: Imperial (US)

Red Wine Chocolate Cherry Cake

From Pastry Tales

With Cherry season in full swing, our favorite collaborator at Pastry Tales had a special recipe in mind. If you love wine & chocolate, you are sure to love the recipe. The chocolate cake creates an ideal match for fresh cherries. The cake is highlighted by our 2015 Cabernet Sauvignon, Napa Valley.

Ingredients

For the cake

1 and 1/2 cups all purpose flour

1/3 cup dark cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

3/4 cup white granulated sugar

2 eggs, room temperature

1/3 cup vegetable oil

3/4 cup red wine. I used Cabernet Sauvingon

1 teaspoon vanilla extract

2 cups fresh cherries. Sliced and pitted.

For the ganache/icing:

3 ounces semi sweet chocolate, chopped into small pieces. If you don’t have baking chocolate, you can use chocolate chips.

1 tablespoons light corn syrup

2 tablespoons unsalted butter

1/4 cup powdered sugar, sifted

2 tablespoons red wine. I used Cabernet Sauvignon

Instructions

For the cake

Preheat oven to 350 F. Butter and flour your baking pan. Line the bottom of your pan with parchment paper.

1.- In a mixing bowl add flour, baking soda, baking powder, salt, cinnamon, cocoa powder and sugar. Mix. Set aside.

2.- In a smaller bowl mix eggs, oil, vanilla extract, wine. Mix well.

3.- Using a mixer in low speed, add the wet ingredients into dry ingredients and mix until everything is combined. Do not overmix.

4.- Using a spatula fold in cherries.

5.- Pour the cake batter into your prepared pan.

6.- Bake for about 35 minutes or until a toothpick inserted comes out clean. If you notice the top of your cake is all baked but the inside isn’t ready yet, just cover the top with a piece of foil and keep baking until it’s done.

For the glaze

1.- In a heat-proof bowl mix the chocolate, light corn syrup and butter. Place this bowl in the microwave and heat it up medium heat for about 40 seconds. Take the bowl out of the microwave, stir well and do another 40 seconds. Mix well until everything is well combined and chocolate is melted. Be careful to not overheat the chocolate because it can burn.

2.- Place this bowl on a cooling rack and let it cool completely. It will thicken more when it cools off.

Enjoy and cheers!


Related Products – Cabernet Sauvignon



Strawberry Fantasia Cake

Recipe Date: September 28th, 2018
Difficulty: Easy
Measurements: Imperial (US)

Strawberry Fantasia Cake

From Pastry Tales

Ingredients

For the cake layers

  • 2 cups cake flour
  • 2 teaspoons baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 sticks (10 tablespoons) unsalted butter, room temperature
  • 1 cup white granulated sugar
  • 3 large eggs room temperature
  • 1 large egg yolk room temperature
  • 1 1/2 teaspoons  pure vanilla extract
  • 3/4 cup buttermilk room temperature

For the filling

  • 1 lb fresh strawberries, sliced
  • 1/2 cup La Fantasia wine

For the frosting

  • 1 1/2 cups cold heavy whipped cream
  • 3 tablespoons of powdered sugar
  • 1/4 cup La Fantasia wine

*If you want the frosting to be sweeter, you can add more sugar.

Directions

For the cake layers

  • Preheat the oven to 350 degrees F. Butter two 9 inch round cake pans, dust the insides with flour, and tap out the excess. Line the bottoms of the pans with parchment paper.
  • Sift together the cake flour, baking powder, baking soda, and salt.
  • Working with a stand mixer, fitted with a paddle attachment,beat the butter on medium speed until soft and creamy. Add the sugar and beat for another 4 minutes. Add the eggs one by one, and then the yolk, beating for 1 minute after each addition. Beat in the vanilla; don’t be concerned if the mixture looks curdled. Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk, adding the dry ingredients in 3 additions and the milk in 2 (begin and end with the dry ingredients); mix only until the ingredients disappear into the batter. Divide the batter evenly between the two pans.
  • Bake for 28 to 30 minutes. When fully baked, the cakes will be golden and a thin knife inserted into the centers will come out clean. Transfer the cakes to a rack and cool for about 5 minutes, unmold them, and peel off the paper liners. Invert and cool to room temperature right-side up.

For the filling

  • Put sliced strawberries in a shallow container and pour the wine over it.
  • Cover and let it rest in the fridge for about an hour.

For the frosting

  • Using both a chilled bowl and chilled beaters, beat the cream until frothy. Add the powdered sugar and wine gradually while beating.  Whip until the cream holds soft peaks.

*If you see the frosting gets too thin, don’t add more wine.

*If the frosting looks as if it might be a little too soft to spread over the cake, press a piece of plastic wrap against its surface and refrigerate it for 15 minutes. You can refrigerate the cake too.

To assemble

It’s very important that if the tops of the cake layers have crowned, you should use a serrated knife to even them. Place one layer right-sight up on a cake plate. Using a brush or a spoon, soak the layer with some La Fantasia wine. Spread some of the whipped  cream frosting and add some of the strawberry filling. Put the second cake layer on the counter and brush the top of it with some La Fantasia wine, then turn the layer over and position it, soaked side down, over the filling.  Frost all the cake with the remaining whipped cream. You can decorate the top with fresh strawberries or you can use the leftover filling. Refrigerate it for an hour and then serve.

Enjoy!


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