This enticing advert made me sign up for the cooking class in LA..."Craving yummy dessert? Need a spectacular item for entertaining? This class will show you how easy it is to turn that craving into a scrumptious treat. Learn to make a beautiful Marjolaine Almond Cake, Espresso Cream Cake, Torte Caprese, Fallen Chocolate Soufflé Cake (perfect to make ahead), Whipped Cream Pound Cake with Citrus Icing, Light Triple Layer Coconut Cream Cake, Traditional and Delicious Carrot Cake with Icing, and Devil’s Food Cake with Milk Chocolate Butter Cream Frosting. Have a dessert party for your friends with these new and delightful recipes or just make them for your family!"
The method of teaching cooking classes in LA is quite different from Singapore.
My partner and I made a torte caprese. "Torte" is a thin cake with nuts. "Caprese" is named after the island Caprese. Hence, as the name suggests, this fluffy and light cake has nuts in it. It is a winner recipe...which I modified a little.
Butter, brown sugar, bittersweet chocolate (melted), almonds (ground), flour, eggs (separated).
1. Preheat oven to 350. Butter and flour one 10 inch cake pan. Line the bottom with parchment paper and butter and flour.
2. Cream butter and half of the sugar until light and fluffy. Add in the COOLED melted chocolate. Mix to combine. With the machine on low speed, add the egg yolks, one at a time, mixing well between each addition.
3. With a spatula, gently add the ground almonds and flour to the chocolate mixture.
4. In a clean, bowl, beat the egg whites until foamy. Gradually add the sugar while constantly beating until soft peaks. Fold the egg whites into the chocolate base 1/3 " at a time. Pour the batter into the prepared pans and bake for 40 minutes.
5. Remove the cake from the oven and let cool slightly. When completely cool, dust with powdered sugar.