What are the most romantic recipes in Italy? Surely those of the Torta Tenerina, of the Baci di dama, and of the Cri cri, are among the most loved and popular in the Valentine's Day celebration. By following our recipes you will win the hearts of anyone who tastes them!
TORTA TENERINA
It's impossible to resist a slice of Torta Tenerina… so why deprive yourself of it? Here's the authentic Italian recipe!
INGREDIENTS:
- Dark Chocolate, 7 oz
- Egg, 4
- Flour, 1.7oz
- Butter, 3.5 oz
For achieving the ideal texture, finely chop the exceptional dark chocolate and mix it with the butter in a saucepan, allowing them to melt together. Always be cautious to continuously stir the mixture to avoid it from sticking to the bottom. Separate the egg yolks from the egg whites and place them in two different bowls. Then, vigorously whip the egg whites with the half amount of sugar until they form stiff peaks. Then, add the remaining half of the sugar to the egg yolks and whisk vigorously until a luscious frothy mixture is obtained. After the mixture has cooled, combine the chocolate and melted butter with the whipped egg yolks and sugar. Blend the ingredients thoroughly until you achieve a seamless mixture, then gradually incorporate the whipped egg whites using slow and gentle movements. Now it's time to add the sifted flour. After preparing the final mix, carefully transfer it into a generously buttered and floured pan. Then, let the cake bake in a preheated static oven at a temperature of 180 degrees for a duration of 25 minutes. It's completely normal for the surface of a cake to crack and break. In fact, the real sign of a tender cake is its beautifully imperfect surface! The recipe is very easy, and the result is guaranteed. If you want some advice for an extra touch of Italian authenticity, consider serving the slice of Tenerina cake accompanied by a spoonful of mascarpone cream!
INGREDIENTS:
- egg, 5
- Mascarpone, 17.6 oz
- Sugar, 4.4
Divide the egg white from the yolk and whip the whites until stiff. Then whisk the egg yolks with the sugar. Once both mixtures have been sufficiently whipped, add the mascarpone to the egg yolks with the sugar, working the mixture with the whisk. When the mixture is smooth, add the mascarpone with a spatula, using slow movements. Let the mixture rest in the fridge and then taste it!
BACI DI DAMA
If you eat one, you won't stop…baci di dama are one of the most delicious typical Italian desserts!
INGREDIENTS:
- Butter, 5.3 oz
- Flour, 8.8 oz
- Shelled almonds, 5.3 oz
- Egg, 1
- Icing sugar, 5.3 oz
- Salt, 0.1 oz
- Dark chocolate, 5.3 oz
Start by toasting the almonds at 180° for around 10 minutes and make sure not to let them brown, just until they're delicately golden. After letting them cool completely, put them in a mixer with the icing sugar and a pinch of salt. After obtaining the almond flour, add the cold butter, the flour and the egg to the mixer. Once mixed, the dough will be sticky…which means it's perfect! Shape the dough into a loaf and place it in the freezer for an hour. Once the dough has hardened, it's time to shape it and bring our Baci di dama to life! With the dough, form small balls of 1 or 2 centimeters, no more, and place them in a row on a baking tray lined with baking paper. Have faith in the process: the dough balls should not be flattened, but should be flawlessly round… they will naturally flatten in the oven while baking. Once all the balls have been formed, place the pan in the freezer for another hour. Having the dough very cold, almost frozen, will help it maintain its shape during cooking in the oven. The cooking phase requires a lot of attention: first, cook in a static oven at 150°C (302 F) for 5 minutes, then reduce the temperature to 120°C (248 F) and cook for another 5 minutes. Finally, lower the temperature to 100°C (212 F) and finish cooking for an additional 5 to 7 minutes. Be careful: the pastries must be golden and not browned! Allow to cool completely without touching them so as not to ruin their shape. Meanwhile, melt the dark chocolate and let it cool so that it becomes a little more solid and convenient for filling the lady's kisses without making too much mess. Using a piping bag, fill one half of the Baci di dama and then adhere the other half. After the chocolate has completely dried, your pastries are ready to be enjoyed!
CRI CRI
Crunchy, tasty and little known: with this recipe you will make a great impression!
INGREDIENTS:
- Dark chocolate, 6.35 oz
- Hazelnut flour, 2.82 oz
- Toasted hazelnuts, as needed
- Sugar sprinkles
Melt the dark chocolate and add it while still hot to the hazelnut flour. Mix with a spatula until you obtain a fairly dry dough that can be worked with your hands. Take the hazelnuts and coat them one by one with the mixture you just obtained. They must be perfectly spherical and the layer around the hazelnut must be half a centimeter thick. Roll each ball in the sprinkles. You can use whichever ones you want, even if the typical ones for these chocolates are small white sugar spheres. Let them rest in the fridge for at least a couple of hours before serving.
