Torta Barozzi - Total Chocolate Extreme

J the BF signed me up for a Splendid Table newsletter after becoming an avid listener to their weekly podcast. You would think that me being the foodie freak in the house, I would have already been a longtime fan of the self proclaimed radio show (hosted by Lynne Rossetto Kasper) for "people who love to eat." Instead I resisted getting caught up in yet another piece of media I didn't have time to consume - no matter how fascinating the subject matter. Having it thrust upon me so forcibly made me even more resistant. One recipe changed it all - the Torta Barozzi.

Torta Barozzi is a flourless chocolate cake that has its roots in northern Italy. One evening while waiting for friends at a local bar, I was cleaning out the inbox on my BlackBerry and I came across a "Baker's Chronicles" edition of the Splendid Table email that told the story of this mysterious dessert that was the very embodiment of chocolate in all it's dark glory. I've cooked it 3 times in the last month in a quest for chocolate Nirvana. I've come pretty damn close by following Kasper's tips to use only the highest quality chocolates (Scharffen Berger varieties work well) and being sure not to over-cook the cake. It is meant to be fudgey and moist in the middle. The instructions say to serve at room temp, but if you've been storing in the fridge, nuke a slice for about 15 - 20 secs until it is just about to melt - it's rated-R-good.

The original recipe doesn't seem to be on the Splendid Table site, but is available in Kasper's cookbook, The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food. Some dude also posted it up on Recipezaar. If you make it, don't skimp and get the cheap chocolate - it does make a difference. As for me, the voice of Lynne Rossetto Kasper is now my steady weekly companion for my Sunday work-outs.