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Torta Aragonese

Holiday celebration


1 vanilla bean
7 eggs
200 gr. butter
200 gr. sugar
150 gr. extra dark chocolate
300 gr. almond flour
4 cl. Amaretto di Saronno liquor

Scrape the seeds out of the vanilla bean. Melt chocolate pieces over hot water. Cream butter and sugar together; beat in the egg yolks separately until well blended. Beat egg whites and a little salt together until stiff. Gently stir in the remaining ingredients and mix them by taking from the top. Grease a 28 cm (11 in.) wide saucepan and pour in the mixture.

Bake in a preheated oven at 150° C (302° F) for an hour or until done.


8 Servings

Courtesy of Chef Alfonso Mingione, Chef de Cuisne Mezzatorre Resort & Spa, Isola d'Ischia, Gulf of Naples, Italy. The Leading small Hotels of the Worlf.

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