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Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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Cremino al cioccolato


"I'm keen to serve the delicious chocolatey goodness of cremino al cioccolato from A Tavola at my next dinner party. Would you get the recipe, please?
Maria Woodville, Coogee, NSW

REQUEST A RECIPE
To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

You'll need

To serve: salted-caramel gelato (see note) 10 amaretti biscuits, coarsely crushed   Crema di gianduja 200 gm Nutella or other choc-hazelnut spread 120 gm dark chocolate (66%-75% cocoa solids), coarsely chopped 250 ml (1 cup) milk 250 ml (1 cup) pouring cream 4 egg yolks   Italian meringue 300 gm caster sugar 150 gm eggwhites (about 4)

Method

  • 01
  • Preheat oven to 175C. For crema di gianduja, combine Nutella and chocolate in a heatproof bowl. Bring milk and cream to the simmer in a small saucepan over medium-high heat, then pour onto chocolate and Nutella and stir slowly until combined. Set aside until cool. In a separate bowl, whisk egg yolks, then stir into cooled chocolate mixture until smooth. Strain through a fine sieve and divide among ten 250ml ovenproof glasses or coffee cups. Place in a roasting pan, fill with hot water to come halfway up the sides of the glasses. Bake, uncovered, until set (35-40 minutes). Remove glasses from water, cool. Refrigerate until chilled (2-3 hours).
  • 02
  • For Italian meringue, stir sugar with 100ml water in a small saucepan over medium-high heat to dissolve sugar, then boil until mixture reaches 125C on a sugar thermometer. Meanwhile, whisk eggwhite in an electric mixer until soft peaks form (5-7 minutes). While whisking, gradually add sugar syrup to eggwhite in a thin steady stream and whisk until cooled to room temperature (15-20 minutes). Spoon into a piping bag with a 1cm nozzle and refrigerate until required.
  • 03
  • To serve, scatter amaretti biscuits on top of each crema di gianduja, top with a scoop of gelato and pipe meringue on top. Brown the meringue with a blowtorch and serve immediately.
Note Salted-caramel gelato is available at select gelaterias, or substitute either a plain caramel, vanilla or hazelnut gelato.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Featured in

May 2015

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