So, I seem to be on a bit of an Italian drive at the moment. And that's having denied all knowledge in my last post. Oh well. Never mind. Speak first, think later, and all that.
You may have gathered by now that I like chocolate. So at least I'm being consistent by coming up with another chocolate-themed post.
But next, a dilemma. Torrone. Soft. Chocolate. What to call it? Cake or dessert? Dessert or cake? Or neither? Anna del Conte calls it 'a confection' - a neat get-out if ever I saw one, particularly as she then goes on to explain that it is 'usually served as a pudding, though it is delicious with coffee at any time of day'.
Hmmm, not a good start. And then there's the question of which recipe. As any fule no, Italians will argue all day and night - nay, an entire lifetime - over the provenance and authenticity of a recipe.
Fine. Once more unto the breach, dear friends, once more, I go.
What follows, then, is my version, based on a recipe by Anna Del Conte. She is in no way responsible for what I've done to it, be it for better or worse. (No way could I countenance putting digestive biscuits in it, for example. To me that would result in something much more like the ubiquitous chocolate tiffin.) Mine will give you a very soft and intensely chocolatey 'nougat', which should be served straight from the fridge.
You may have gathered by now that I like chocolate. So at least I'm being consistent by coming up with another chocolate-themed post.
But next, a dilemma. Torrone. Soft. Chocolate. What to call it? Cake or dessert? Dessert or cake? Or neither? Anna del Conte calls it 'a confection' - a neat get-out if ever I saw one, particularly as she then goes on to explain that it is 'usually served as a pudding, though it is delicious with coffee at any time of day'.
Hmmm, not a good start. And then there's the question of which recipe. As any fule no, Italians will argue all day and night - nay, an entire lifetime - over the provenance and authenticity of a recipe.
Fine. Once more unto the breach, dear friends, once more, I go.
What follows, then, is my version, based on a recipe by Anna Del Conte. She is in no way responsible for what I've done to it, be it for better or worse. (No way could I countenance putting digestive biscuits in it, for example. To me that would result in something much more like the ubiquitous chocolate tiffin.) Mine will give you a very soft and intensely chocolatey 'nougat', which should be served straight from the fridge.
Ingredients
100g blanched almonds
100g blanched hazelnuts or pistachios
200g unsalted butter
120g cocoa powder (the best you can get, 100% pure cocoa)
1 large egg
1 tbsp golden syrup or a plain honey
2 tbsp dark rum
Method
Preheat the oven to 180C/Gas 4. Line a 2lb loaf tin with cling film. Spread the nuts on a baking tray, and toast for 7-10 minutes until they've turned golden. Watch them like a hawk, though - they burn very easily.
Leave them to cool, and then whizz in a blender until coarsely ground. (Alternatively, depending on how you like your torrone, whizz half until coarsely ground, and the other half more finely.)
Cream butter and sugar together until light and fluffy. Add the cocoa, a spoonful at a time, and beat hard until completely incorporated. Next, mix in the nuts. Then beat the egg and golden syrup together, and add to the mixture. Add in the rum, and stir the whole lot until thoroughly blended.
Spoon the mixture into the clingfilmed tin, press it down, and level the top. Cover with clingfilm and refrigerate for at least 4 hours.
(Anna's serving suggestion: 'Decorate with crystallised flowers and/or blanched or sugared almonds to serve.' As you can see, I ignored that, and went with blood oranges instead - a good match for both the rum and cocoa.)
100g blanched almonds
100g blanched hazelnuts or pistachios
200g unsalted butter
120g cocoa powder (the best you can get, 100% pure cocoa)
1 large egg
1 tbsp golden syrup or a plain honey
2 tbsp dark rum
Method
Preheat the oven to 180C/Gas 4. Line a 2lb loaf tin with cling film. Spread the nuts on a baking tray, and toast for 7-10 minutes until they've turned golden. Watch them like a hawk, though - they burn very easily.
Leave them to cool, and then whizz in a blender until coarsely ground. (Alternatively, depending on how you like your torrone, whizz half until coarsely ground, and the other half more finely.)
Cream butter and sugar together until light and fluffy. Add the cocoa, a spoonful at a time, and beat hard until completely incorporated. Next, mix in the nuts. Then beat the egg and golden syrup together, and add to the mixture. Add in the rum, and stir the whole lot until thoroughly blended.
Spoon the mixture into the clingfilmed tin, press it down, and level the top. Cover with clingfilm and refrigerate for at least 4 hours.
(Anna's serving suggestion: 'Decorate with crystallised flowers and/or blanched or sugared almonds to serve.' As you can see, I ignored that, and went with blood oranges instead - a good match for both the rum and cocoa.)
This chocolate torrone goes well with a Maury, or with a decent, strong coffee. Eat it as a dessert, a cake, I really don't care. Have it for breakfast, if you feel so inclined. Life's too short to argue about it.
27 comments:
Oooh, that looks chocolately, dense and nutty how fabulous.
oh wow looks amazing and I have got a yorkie for you!!
I could have a slice of that right now!!
Chocolate and orange are seriously my favourite. Never tried torrone or turron (Spanish neighbour I believe) but good to see how it's made.
I love chocolate and orange...what time shall I drop by for coffee?
Like the look of this Helen. I'll swap you a slice for a choc swirly bun! Will let you know when I give the recipe a try.
Oh my, but that looks good. Chocolate, Orange and Molesworth - perfect combination.
Oh my yes. Yes please.
Ample Cook - yes, yes, it is ;)
C&C - swapsies?
Beth - I could, and I am ;)
Sarah - this is just one version. Go to Google and you'll see lots of others, particularly more nougaty ones
Peter M - any time, Peter. I'll start the coffee
Claire - swap for choc swirly bun? Hmm, ok. Deal!
G&C - glad someone picked up on the Molesworth reference. My work here is done.
Kavey - how can I refuse such a polite request?
Confection? I think dessert will do just fine :) (unless it's meant to be in the league of, say, macarons or biscotti, in which case never mind, again!) Chocolate by any other name would taste as sweet! :)
this looks amazing - great effort
Oh what delicious torture to read this in the morning just before coffee... fantastic... Lou
This is a delicious twist on this old favourite.
adore the top photo, amazing!
i'm not a fan of nougat, but with all that delightful nutty stuff going on i might be inclined to try it anyway...:)
That looks lovely!
I don't care what it's called...I want some.
A confection! I love that!
Beautiful photos!
Manggy - ok, ok, we'll call it dessert...
Med kiwi - thank you
Louis - certainly would have been good with the coffee
Val - certainly is!
Pia - it's not really very 'nougatty', honest. Give it a try, and you'll see what I mean
Foodycat - thank you
Sarah - heh ;)
LexEat - 'confection' conjures images of sweets to me, or an elaborate pastry, but I guess what you call it isn't what counts, it's the taste!
I have a confession - that looked so good I thought I could smell it but then I realised it was the chocolate cake crumbs beside me after a slice of brownie - but I do love your photos and the idea of a confection that is full of chocolate
A sweet treat if there ever was one :-) Looks lovely, never tried making chocolate torrone but imagine it's hard to resist tucking into more than one piece at a time!
OOooo chocolate ...
are the orange slices candied?
thank goodness I didn't give up chocolate for lent, this looks fabulous!
I am a torrone fiend - plain, vnilla, honey, chjocolate, chocolate-covered - it satisfies all. Your recipe sounds grand and your torrone is beautiful.
Oh wow. This looks divine, moreish, delicious - everything! Gorgeous.
Choclatey nougat- you've got me!
Yum! Call it what you may, it looks superb!
Great! Such a wonderful post. Thanks for sharing.
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