Torta Caprese (Chocolate and Almond Cake)
For the chocolate and almond cake
sugar 300 gms
almond powder 300 gms
butter 175 gms
dark chocolate 150 gms
egg whites 5
egg yolks 5
For the marinated strawberry
strawberry 500 gms
sugar 100 gms
lemon juice 5 ml
For the cake, mix the egg yolks with half the sugar.
Add the almond powder.
Make a meringue mixture with the egg whites and rest of the sugar.
In a double boiler, melt the chocolate and butter. Then add that to the egg yolk mixture and meringue.
Bake at 180°C for about 30-35 minutes.
For the marinated strawberries, clean the strawberries and mix it with sugar and lemon juice.
Cook the mixture in a double boiler for about 10 minutes.
Once the cake cools, serve it with the marinated strawberry.
Funghi Trifolati (Sautéed mushrooms)
honey mushrooms 50 gms
white bottom mushrooms 50 gms
oyster mushrooms 50 gms
chestnut mushrooms 50 gms
shitake mushrooms 50 gms
extra virgin olive oil 50 ml
butter 50 gms
garlic 3 cloves
chopped onions 10 gms
white wine 30 ml
salt and black pepper as required
thyme a few
chopped parsley a few
Clean the mushrooms and cut them in half.
Heat the olive oil and add the garlic cloves, butter, and thyme.
Add the mushrooms and chopped onions, and after a few minutes add the white wine.
Fix with salt and pepper.
Cook it for about five minutes and serve with a garnishing of fresh chopped parsley.