Chocolate almond cake
Torta di cioccolata con mandorle
This chocolate almond cake tastes like a kind of baked truffle. And it has a tendency to vanish into thin air shortly after being made.
Chocolate did not enter Europe until the 16th century with the Spanish conquest of South American, but the drink soon became popular at the Spanish court and from there it spread to the semi-independent County of Modica on Sicily and to the Duchy of Savoy in Piedmont. Italians claim that it was masters from Turin, who developed chocolate in its solid form 200 year later, and they may or may not be right. Turin still cherishes the art of chocolate making.
This chocolate almond cake tastes like soft but solid chocolate. It is more bitter than sweet – a kind of baked truffle – and therefore very filling. Still, it has a tendency to evaporate and vanish into thin air shortly after being made.