All about CHOCOLATE with Francine Segan

This week on The Italian Radio Hour - we welcome back food historian, one of America's foremost experts on Italian cuisine, Francine Segan to indulge in a conversation about CHOCOLATE. Francine brings a wealth of knowledge about food traditions in Italy that one hour together is never enough. She has also graciously shared the recipe of TORTA TENERINA (see below), and a "Friends and Family discount of 15% OFF any Venchi Chocolate online orders by going to their website and entering coupon: venchi4francine. www.us.venchi.com TORTA TENERINA Moist Chocolate Cake of Emilia-Romagna Serves 8 This, virtually flourless cake, which has a crisp, macaroon-like outer layer and a dense, incredibly moist center, is by far one of the best tasting chocolate desserts I’ve ever tried. As the cake cools, it collapses just a little, creating a pretty webbing on the delicious crust. It’s made with only 5 ingredients, so be sure to use only quality chocolate, as it really stands out. A must-try classic! 7 tablespoons, 3 1/2 ounces, unsalted butter, plus more for the pan 7 ounces dark chocolate, 60% cacao or higher 1 cup granulated sugar 4 eggs, separated 2 tablespoons potato or cornstarch Confectioners’ sugar, optional Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch spring form cake pan (Note: You can also make this cake in a square or rectangular pan, or even in individual serving ramekins. Just adjust the cooking time accordingly.) Melt the butter and chocolate in a bowl, either in the microwave or over a pot of gently boiling water. In a large bowl beat the sugar and egg yolks with an electric hand held mixer until creamy and pale yellow. Beat in the chocolate-butter mixture until creamy. Add the potato starch and mix until well combined. In a separate bowl, beat the egg whites until stiff. Slowly, using a spatula, fold the egg whites, a little at a time, into the chocolate mixture until combined. Spread the batter evenly into the prepared pan. Bake for about 24 minutes, until just set in the center. Don’t over-bake. The cake will continue to set as it cools. Allow it to rest for about 30 minutes before cutting it until it collapses and the top crust cracks a bit. Serve warm or at room temperature topped with confectioners’ sugar, if you like. From: Dolci: Italy’s Sweets by Francine Segan (Stewart, Tabori & Chang)