ready for Christmas? La Torta Italiana by Linda Collister

In a moment in which I strongly desired cookbooks, I bought the one  by Linda Collister Divine Chocolate Cookbook, MY book. It's all brown and gold as the chocolate and nuts: utmost union of love between two of the most libidinous ingredients in the sweets as well generally in food. My attention has been immediately kept by a simple cake, a version of the classic Italian chocolate and nut dessert. A rich dessert wonderful to have ready in the fridge at Christmas time, for our even unexpected guests...in order to keep their mouths busy!

chocolate cupcakes with nuts

On Saturday for dinner I made fast and delicious cakes.

Dolcetti al cioccolato e noci

Ingredients for about 8 / 10 cupcakes:

• 100g of dark chocolate
• 150g of butter
• 3 eggs
• 250 g caster sugar
• 1 teaspoon sugar
• 1 teaspoon of vanilla extract
• 100g of flour 00
• 100g of walnuts kernels
• Walnuts kernerls to decorate

Method:

1. Break the chocolate and melt together with the butter in a small saucepan in a water bath over low heat, stirring with a wooden spoon until the mixture is smooth and homogeneous.

2. Remove from heat, let cool and stir in the eggs, caster sugar, icing sugar and vanilla, sifted flour and walnuts chopped in a food processor. Pour the mixture into 8 small molds, even the silicone mold is fine, previously buttered.

3- Bake in preheated oven for 40 minutes at 150 degrees. Let the cookies sit for 5 minutes in the oven   before removing them.

4. Put the cupcakes on the plate and sprinkle them with powdered sugar; decorate each with Walnut kernels.