CHOCOLATE CAKE FROM ABRUZZO: Parozzo

Monday always passed by so fast for me - -emails, meetings, conference calls -- the next thing I know, I am starting my car engine while running through a list in my brain on what I should do for Tuesday. The  list goes on and on and I have Friday covered too. I love Mondays! I have so much thing to do and time flies so fast!

I have this pain from my right shoulder up to my neck  and it's stressing me out as I cannot use my pillow and I feel uncomfortable on the phone. All I can remember is that I went to the dentist last week and for whatever reason, my back started to hurt and I am literally in pain on my shoulder since then. Getting old..yeah right ....I need to see a chiropractor.

I have a big strategy meeting tomorrow and I am not even going to attempt to open my work computer from home. Tonight..we're having cake ...without baking powder in it? Hmmm..this should be fun!

Mario Batali's version: Page 466

 

Maria Belinda's version

I have to read the recipe twice since I was looking for the baking powder --but my eyes were not deceiving me. Yup -- no baking powder indeed! A very light cake (not sweet) and the teens love the dripping chocolate glaze! Mario was right, it took me less than 30 minutes to put them all together and I had so much fun separating the eggs. I don't  have a grinder so I used sliced almonds and tossed them in a blender so I didn't achieve the powder texture I want, but I like that there are few almonds that we can chew on the cake.

Downside - - lots of bowls to wash -- arghhh

1 1/2 cup almonds (grounded)
3/4 cups sugar
1/2 cups all purpose flour
6 tbsp cornstarch
1/8 teaspoon nutmeg
7 eggs - separated
5 tbsp butter, melted

GLAZE: So simple to make, just place chocolate and butter in a bowl and place on top of a  pan with boiling water in it. Mix well.

6 ounces (or square) of semisweet chocolate
2 tbsp unsalted butter

 

HERE'S HOW:

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