Ingredients with Measurements:
- 8 egg yolks
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 1/2 cup dark chocolate chips
- 1/2 cup pistachios, chopped
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
Special equipment needed:
- 3 (8-inch) cake pans
- Parchment paper
- Stand mixer or hand mixer
- Double boiler or microwave-safe bowl
- Offset spatula
Step-by-step instructions:
Preheat the oven to 350°F. Line the bottom of each cake pan with parchment paper.
In a stand mixer or with a hand mixer, beat the egg yolks and granulated sugar until pale and fluffy, about 5 minutes.
Sift in the flour and mix until just combined. Add the melted butter and milk, and mix until smooth.
Divide the batter evenly among the prepared cake pans. Bake for 10-12 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool completely in the pans. Once cooled, remove the cakes from the pans and set aside.
In a double boiler or microwave-safe bowl, melt the chocolate chips. Spread a thin layer of melted chocolate on top of one of the cake layers. Sprinkle with chopped pistachios. Repeat with the remaining cake layers, alternating between chocolate and pistachios.
In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form. Spread the whipped cream over the top and sides of the cake.
Garnish with additional chopped pistachios and chocolate shavings, if desired.
Time:
Preparation time: 30 minutes
Cooking time: 10-12 minutes
5. Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 50g
Protein: 7g
Sodium: 45mg
Sugar: 35g
Substitutions for ingredients:
- You can use semisweet or milk chocolate chips instead of dark chocolate chips.
- Almonds or hazelnuts can be used instead of pistachios.
- Margarine can be used instead of unsalted butter.
- Soy milk or almond milk can be used instead of regular milk.
Variations:
- You can add a layer of Nutella or dulce de leche between the cake layers.
- You can use different types of nuts, such as walnuts or pecans.
- You can add a splash of rum or brandy to the whipped cream.
Tips and tricks:
- Make sure to beat the egg yolks and sugar until pale and fluffy to ensure a light and airy cake.
- Use a serrated knife to level the cake layers before assembling.
- Chill the cake in the refrigerator for at least 30 minutes before serving to allow the whipped cream to set.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This cake is best served chilled. If you prefer to serve it warm, microwave each slice for 10-15 seconds.
Presentation ideas:
Serve the cake on a cake stand or platter. Garnish with additional chopped pistachios and chocolate shavings.
Garnishes:
Chopped pistachios and chocolate shavings.
Pairings:
This cake pairs well with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit or a green salad.
Troubleshooting advice:
- If the cake layers are too thin, increase the amount of batter in each pan.
- If the whipped cream is too runny, chill it in the refrigerator for 10-15 minutes before spreading it on the cake.
Food safety advice:
Make sure to use pasteurized eggs to avoid the risk of salmonella.
Food history:
Torta Tre Monti, also known as "Three Mountains Cake," is a traditional Italian dessert that originated in the Piedmont region. It is named after the three peaks of the Alps that surround the region.
Flavor profiles:
This cake has a light and airy texture with a rich chocolate and nutty flavor.
Serving suggestions:
Serve this cake as a dessert for a dinner party or special occasion.
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Region: Italian