Torta Pistocchi – Chocolate cake from Florence

image

 

Let me start by saying that this is not a sponge cake. It is a dense, rich chocolate hit. This is closer in texture and flavour to a chocolate pot, gianduja or Nutella, but so much more deeply chocolatey, and satisfying.

I tasted the 65% bittersweet torta with a cup of black coffee, at my fave Italian food shop in Dublin, Little Italy, as part of a chocolate tasting event. Quite the caffeine buzz so early on in the morning, but, hey, that’s just me living on the edge. ūüėČ

On the day, Marcello, from Districts of Italy, a¬†food distrubition company based in Wales, told me about its origins in Florence, its popularity in Italy and beyond, and the variety of torte available, not forgetting chocolate covered nuts and orange peel, chocolate discs and a vegan torta. There’s a white chocolate torta with spices but didn’t get to try it on the day so I’ll have to order it instead. Chocolate surprise in the post, much better than bills.

I got a few little 40g torta for some famlily who have the same feelings about chocolate as I do (there is never enough of the good stuff) and I shall be back to get more, if there are any left.

And, while on the subject of Christmas cakes, I’ve already spotted a whole range of Panetone and Pandoro. It’s all very exciting stuff, or maybe that’s my sugar buzz talking.

a dopo

xo

 

image

Advertisements

Photo feature – Affogato

Hello lovely readers,

it’s a veritable heat wave in Ireland at the moment, we’re seeing sundresses, shorts and sandals everywhere, with temperatures reaching mid 20s. This is our summer and we’re gonna enjoy it! And what better way to cool down than with this.

Espresso + vanilla ice-cream + dash of amaretto = the best dessert you’ll have this weekend.

Affogato

And to all my Canadian and American readers, hope you’re celebrating your national holidays in style.

Buon appetito e buone feste a tutti!

xo

Tiramis√Ļ, Take Two

Ciao ragazze e ragazzi! Had a good Easter, hope you did too, if you were celebrating it.

Just before Easter, I made another version of tiramis√Ļ. There were a few odds and ends lurking in the fridge and cupboard so I put them to good use. Nothing like a¬†dessert to make things better.

Tiramisu 3

Continue reading