Well dear readers it goes like this...we are great Soprano fans here, we are not obsessed but yes we have the (recipe) book, and yes we have the tee shirts (his and hers actually...this is no joke!)...we bought all items on a trip to NYC (thats New York) a few years ago...from the HBO shop no less. When I spotted The Sopranos recipe book and flicked through it in the store I had to have it, no questions asked...in the words of 'Uncle Ju'.
This book has hidden depths, I make my meatballs from this book every time, and they re the best ever, the pasta recipes and sauces are fab. The front inside cover depicts Tony Soprano's mother trying to put out a stove top fire with a mug of water (don't try this at home readers!).
The chapter for this 'Torta Caprese" recipe is called 'If I couldn't eat I'd f****ing die' (I can identify with that!) and it concerns the ramblings of (Robert) Bobby Bacala, who describes himself as a connoisseur of Italian-American desserts. The section also describes Bobby's struggle with his weight all 260lbs of it and gives Bobby's 'style tips for heavy eaters', including such gems as 'black and loose fitting - you can't go wrong' and 'a colorful shirt is meant to be worn tail out - Both the Hawaiians and Mexicans make a good one'. Bobby went on to marry Tony's sister after his first wife died and they had a daughter together, then he was...Oh I digress...here's the recipe...make it!
8oz ground almonds
8oz unsalted butter softened
8oz dark chocolate melted
6 large free range eggs (separated and at room temperature)
1 cup caster sugar
pinch sea salt
icing sugar to dust
(whipped cream - optional)
This recipe will make a cake big enough to serve 10 (or 3 plus Bobby Bacala) I made a half size.
1. Pre heat the oven to 170C fan. Butter and line a 9 inch sping form cake tin.
2. Cream the butter and 3/4 of the sugar until pale and fluffily. Add the egg yolks one at a time and keep beating, stir in both the melted chocolate and the almonds.
3. In a clean bowl whisk the egg whites and the pinch of salt until frothy then add 1/4 cup of the sugar and continue to beat until peaks form (like a meringue).
4. Gently fold about a quarter of the beaten egg whites into the cake batter and then gently
fold in the remainder.
5. Bake for 45 minutes then leave to cool for 10 minutes before removing form the tin.
6. Dust the top with icing sugar and serve with whipped fresh cream if this appeals?