Chocolate Torta
Soffice
ACTIVE 40 MIN; TOTAL 3
HR; MAKES ONE 8-INCH CAKEThis classic Italian tea cake
from chef Chris Behr of the
Rome Sustainable Food
Project is like eating a light
and airy brownie.1 stick salted butter,
cubed and softened,
plus more for greasing(^1) / 2 cup plus 2 Tbsp.
unsweetened cocoa
powder, plus more for
dusting
1 2 / 3 cups all-purpose flour
2 tsp. baking powder
5 large eggs, separated
1 1 /^4 cups granulated sugar
(^1) / 2 cup plus 2 Tbsp. whole
milk
(^3) / (^4) cup mascarpone
(^3) / 4 cup heavy cream
Powdered sugar, for
dusting
Chopped roasted
unsalted pistachios, for
garnish
- Preheat oven to 375° F.
Butter an 8-inch round cake
pan and line with parchment
paper. Butter paper and dust
pan with cocoa powder, tap-
ping out excess. In a fine sieve
set over a medium bowl, sift
(^1) / 2 cup plus 2 tablespoons
cocoa powder with flour and
baking powder.
- In a stand mixer fitted with
the whisk, beat egg yolks at
medium-high speed until
thickened slightly, about 2
minutes. Beat in 1 cup granu-
lated sugar,^1 / 4 cup at a time,
beating well after each addi-
tion, then beat until mixture is
very thick and pale yellow,
about 3 minutes longer. - Beat in cubed butter at
medium speed, a few pieces
at a time, beating well after
each addition, then beat
until mixture is fluffy, about
minutes longer. Reduce
speed to low and mix in
dry ingredients in 2 additions,
alternating with milk, until
smooth. Scrape batter
into a large bowl. Clean bowl
and whisk. - In stand mixer fitted with
the whisk, beat egg whites
at medium speed until thick
and foamy, about 2 minutes.
Gradually beat in 3 table-
spoons granulated sugar,
beating well after each
addition. Beat until whites
are thick and glossy, about 1
minute longer. Using a rubber
spatula, mix one-third of the
egg whites into batter until
smooth, then gently fold in
remaining egg whites until no
streaks remain. Clean mixing
bowl and whisk.- Scrape batter into pre-
pared cake pan. Bake for
about 45 minutes, until edge
of torta is firm and a wooden
pick inserted in the center of
the cake comes out slightly
wet. The torta will continue to
set as it cools. Transfer pan to
a rack to cool for 30 minutes,
then turn out torta onto rack,
peel off parchment, and turn
cake so it’s flat side down. Let
cool completely, about 1 hour. - Just before serving, in the
stand mixer fitted with the
whisk, beat mascarpone with
cream and remaining 1 table-
spoon granulated sugar at
medium-high speed until soft
peaks form. Dust torta with
powdered sugar and serve
with whipped mascarpone
and pistachios.
—CHRIS BEHR
Apple and Olive Oil
Bundt Cake
ACTIVE 35 MIN; TOTAL 4 HR 5
MIN; SERVES 12This adaptation of an Italian
apple cake is moist and light,
fragrant with freshly ground
spices, and studded with
chunks of fruit.Unsalted butter, for
greasing
2 green cardamom pods
1 2 / 3 cups granulated sugar
4 large eggs
2 large egg yolks(^1) / 2 tsp. kosher salt
1 Tbsp. orange zest
2 tsp. pure vanilla extract
1 cup extra-virgin
olive oil
2 1 / 3 cups all-purpose flour,
plus more for dusting
1 Tbsp. baking powder
1 lb. Granny Smith
apples, peeled and cut
into^1 / 2 -in. pieces
2 Tbsp. powdered sugar
1 1 / 2 cups lightly sweetened
whipped cream, for
serving
- Preheat oven to 350° F.
Grease and flour a 14-cup
Bundt pan. Heat cardamom
pods in a small skillet over
medium. Cook, stirring often,
until lightly toasted and fra-
grant, about 2 minutes. When
cool enough to handle, crack
open outer shells and transfer
seeds to a mortar and pestle.
Discard shells. Crush seeds
until finely ground; set aside. - Place granulated sugar,
eggs, yolks, and salt in bowl
of a heavy-duty stand mixer
fitted with whisk attachment.
Beat on medium speed
until light and fluffy, about
2 minutes. Beat in orange
zest, vanilla, and ground
cardamom, stopping to
scrape down sides of bowl.
With mixer running on
medium speed, add oil in a
slow, steady stream, slowing
pour as necessary to ensure
oil is becoming incorporated. - Sift flour and baking pow-
der over egg mixture. Using a
rubber spatula, fold in flour
mixture until almost com-
pletely incorporated. Add
apples; fold until just com-
bined. Spoon batter into pre-
pared pan. Bake in preheated
oven until golden brown and a
long wooden pick inserted in
center comes out clean,
about 1 hour. Transfer cake in
pan to a wire rack; let cool 30
minutes. Invert cake onto
wire rack; cool completely.
Sprinkle with powdered
sugar; serve with whipped
cream. —RACHAEL COYLE