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A recipe from my #1 bestseller The Great Mediterranean Comfort Food Tour
"If you’re a foodie and you love to travel, you’re bound to enjoy Karen’s book. Her tips and insights will teach you how to season your own travel memories with just the right ingredients.”
Doreen Pendgracs, author of Chocolatour: A Quest for the World’s Best Chocolate |
CATERINA'S WALNUT CHOCOLATE CAKE
Caterina Riccomagno, Lis Hotel, Asti, Italy This is Caterina’s own version of Piedmont, Italy’s regional classic Nocciole Cake, traditionally made with hazelnuts. She prefers to use walnuts and chocolate to make the cake even richer. When Rich and I sampled it from the hotel’s breakfast buffet, we found it irresistible. It’s normally served as a dessert after dinner, with a sweet regional dessert wine such as Moscato Passito. Metric measurements 150 grams butter, softened 150 grams walnuts, chopped fine 3 eggs 150 grams sugar 150 grams flour 1 packet baking powder (16 grams) Pinch of salt 150 grams chocolate (70% dark) grated US measurements 5¼ oz softened butter 5¼ oz walnuts 3 eggs 5¼ oz sugar 5¼ oz flour 1 packet baking powder Pinch of salt 5¼ oz grated chocolate Whisk together eggs and sugar, add butter. Sift together flour and baking powder, fold gently into mixture. Add a pinch of salt. At the end add the walnuts and the dark chocolate. Optional: add a tablespoon of rum. Grease and lightly flour a 9-inch baking pan. Pour batter into pan and bake at 170 degrees celsius (350 Fahrenheit) for 40 minutes. What the cook recommends: Serve with Moscato Passito wine. For more on Italian recipes, wine, and food lore, see my post How to Create Your Own Comfort Food Tour of Italy. 
I first had Caterina's Cake as part of the breakfast buffet at the Hotel Lis in Asti, Italy. What a way to start the day!
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