dlp@akgua.UUCP (D.L. Philen [Dan]) (02/27/84)
4
Torta Di Cioccolata Alla Sanna
from Chocolatier, Vol. 1, No. 1
The Mocha Divine Cake, originally created by Sanna
Cohen of Sanna's Restaurant in philadelphia, is delicious
proof of how chocolate is translated on a transcontinental
scale. The original recipe called for a sweeter, milkier
chocolate for the cake, but the customers at Washington
Square Bar and Grill in San Francisco wanted a denser, more
bittersweet taste in their desert, so the recipe was altered
to fir the needs of the restaurant's clientele and renamed
in honor of its creator, Torta Di Cioccolata alla Sanna.
1 pound sweet butter
1 cup plus 2 tablespons sugar
1 cup plus 2 tablespoons espresso or french roast coffee
12 ounces bittersweet chocolate
4 ounces unsweetened chocolate
8 large eggs
1. Preheat oven to 350 degrees. Line a 9X3 inch flase
bottom or spring- form pan with aluminum foil and grease and
flour generously. Set aside.
2. In saucepan, over LOW heat, melt together sweet butter,
sugar, and coffee.
3. Whisk the above ingredients together.
4. Add chocolate and continue to stir until melted.
5. Remove from heat and add the eggs, slightly beaten.
6. Whisk together and turn into prepared pan. Bake for
50-55 minutes. Cake is done when top has a crust and is dry
to touch. You can eat this as soon as it is cool enough, or
refrigerate up to 12-14 hours and eat it then.
Yields 12-14 servings
Note: This is a chocoholic's delight. No flour, one pound
of chocolate. It is very simple to make, and of course,
contains no calories.dlp@akgua.UUCP (D.L. Philen [Dan]) (02/27/84)
4
Torta Di Cioccolata Alla Sanna
from Chocolatier, Vol. 1, No. 1
The Mocha Divine Cake, originally created by Sanna
Cohen of Sanna's Restaurant in philadelphia, is delicious
proof of how chocolate is translated on a transcontinental
scale. The original recipe called for a sweeter, milkier
chocolate for the cake, but the customers at Washington
Square Bar and Grill in San Francisco wanted a denser, more
bittersweet taste in their desert, so the recipe was altered
to fir the needs of the restaurant's clientele and renamed
in honor of its creator, Torta Di Cioccolata alla Sanna.
1 pound sweet butter
1 cup plus 2 tablespons sugar
1 cup plus 2 tablespoons espresso or french roast coffee
12 ounces bittersweet chocolate
4 ounces unsweetened chocolate
8 large eggs
1. Preheat oven to 350 degrees. Line a 9X3 inch flase
bottom or spring- form pan with aluminum foil and grease and
flour generously. Set aside.
2. In saucepan, over LOW heat, melt together sweet butter,
sugar, and coffee.
3. Whisk the above ingredients together.
4. Add chocolate and continue to stir until melted.
5. Remove from heat and add the eggs, slightly beaten.
6. Whisk together and turn into prepared pan. Bake for
50-55 minutes. Cake is done when top has a crust and is dry
to touch. You can eat this as soon as it is cool enough, or
refrigerate up to 12-14 hours and eat it then.
Yields 12-14 servings
Note: This is a chocoholic's delight. No flour, one pound
of chocolate. It is very simple to make, and of course,
contains no calories.
#! rnews 1824
Relay-Version: versioandrew@inmet.UUCP (03/04/84)
#R:akgua:-58800:inmet:3500032:000:60 inmet!andrew Feb 29 09:35:00 1984 I assume you mean dry (as opposed to liquid) coffee, right?