Ingredients(for a 20cm cake tin)
150 g dark chocolate, roughly chopped
80 g butter
40 g flour or potato starch
90+10 g sugar
150 g Capriccio cheese
30 g icing sugar
50 g fresh cream
vanilla extract, to taste
raspberry jam, to taste
Method:Melt the chocolate with the butter in a bain-marie. Whip the egg yolks with 90 g sugar until you get a fluffy and clear mixture.
Whip the egg whites together with 10 g sugar until you get stiff peaks.
Mix the melted chocolate with the egg yolks and then add the egg whites. When everything is well mixed, add the sifted flour.
Pour the mixture into a 20 cm cake tin and bake in a pre-heated oven at 170°C for around 25 minutes. Mix the Capriccio cheese with the cream, icing sugar and vanilla extract. Make small quenelle using two teaspoons.
Serve the cake bites with a quenelle and a teaspoon of raspberry jam.
Wine matching:BRACHETTO D'ACQUI DOCG
Duchessa Lia Brachetto d’Acqui DOCG comes from Piedmont and is made following the strict rules and regulations of the “Consorzio di Tutela” (Consortium for the protection of wine).
This pleasant, aromatic spumante has low alcohol content; its fruity, fresh taste perfectly combines with the chocolate sponge cake bites with capriccio cheese and raspberry jam quenelle, as well as with all desserts. To be tasted with fruits of the forest and stuffed peaches, with fruit tarts and dry pastry. It is also excellent by itself as an aperitif or as a versatile basis for cocktails.
AICI – Associazione Insegnanti di Cucina Italiana
Carmela Caputo and Giorgia Chiatto’s recipe