This week we made a successfully edible cake and Natalya wrote the blog.
We baked La Tally Tenerina.
It's like a chocolate orange brownie topped with segments of Tally's chocolate orange. (It's not Terry's, it's mine.) Some of the segments made it on to the cake.
Based on La Torta Tenerina which was invented for a princess named Elena. She came from Montenegro and married the King of Italy.
At this point, Tally lost interest in typing...
The Italians appear not to have determined the great improvement to make it orange flavoured or maybe even worse than Tally, they ate all the segments, before they made it to the cake.
And, having finished eating, she returned to continue...
Remember to have fun
|Mix it like you mean it.|
|Mix more without your hands.|
|Take a selfie.|
|Don't take this photo.|
|Sneak up and take this photo instead.|
|Decorate with small segments of Tally's chocolate orange.|
|Crazily sprinkled with icing sugar|
|Most importantly, enjoy|
If you are inspired by our adventure, you too can try it for yourselves. Let us know how that goes...
Recipe for La Tally Tenerina...
200g Green and Blacks 60% cocoa Maya Gold chocolate (which includes all the orange flavour that you need - it's a middle-class version of Terry's)
115g caster sugar
45g 'OO' Tipo flour (as for making pasta)
pinch of salt (according to Sian, being more generous with the salt than we did, would help)
1/2 teaspoon vanilla extract
1 pack of Tally's Chocolate Orange mini-segments
Icing sugar to dust
1. Preheat oven to 180C or Gas mark 4
2. Melt the chocolate and butter together and rather than understanding the concept of 'leave to cool', transfer it to a wide bowl and place in the freezer for 5 minutes
3. Use the mixer to beat egg whites until stiff peaks, transfer it to another bowl and leave it so long that it re-liquifies, remembering this is why Daddy should not choose recipes which rely on beaten egg whites.4. In the mixer, beat egg yolks and sugar to light and fluffy.
5. Add vanilla and chocolate/butter, mix a little more
6. Sieve in the flour and mix some more
7. Fold gently or alternatively bash together the egg whites with the rest of the mixture
8. Transfer it to a flan case and bake for 25-30 minutes
9. Leave for as long as you can bear to let it cool (this time the freezer is a less wise move)
10. Eat the chocolate orange segments, leaving just a few to put on the cake and dust with icing sugar.
Credit: Rosemary Molloy and Natalya Eden Cousins