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.
150 grams butter, softened
150 grams walnuts, chopped fine
150 grams sugar
150 grams flour
1 packet baking powder (16 grams)
Pinch of salt
150 grams chocolate (70% dark) grated
5¼ oz softened butter
5¼ oz walnuts
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.