EDC Torte Caprese

[Sundari]

I've made the torte caprese numerous times. usually as per recipe however usually without the liquer
I have made it with milk choc and white choc also and a mix of almond and macadamias.
I've also put it in cupcakes both white and dark choc and it freezes well.
Yummo one of our favourites definately 5 stars

[meganjane]

OK - what is a Wagin Woolarama ? - a sheep expo ?

How'd you guess? Yes, Wagin is a town near me and each year they hold a big sheep expo over two days. As well as sheep there's cattle and also a rodeo. They have three large indoor sites with various stalls, a markets area and a cooking/sewing/craft and art show, and, of course, Side Show Alley.

I would have had a stall with my products, but having just had my legs treated for veins, plus my DD being unable to help me on both days, I bowed out this year.

[Thermomixer]

Thx - thought as much.  We have Woolexpo ? out west.

[Cornish Cream]

After seeing this amazing cake on Jo's blog decided to make it for my DH's birthday.(His birthday today)I used my own fudge icing for the topping.It's delicious.

[brazen20au]

i've made this a few times over the past month or two and haven't had any success with it yet. it tastes divine and is totally edible, but explodes out fo the (quite large) tin and tends to burn around the edges and looks terrible every time.

i guess i'll try the bicarb / baking powder sub and see if that helps

[Cornish Cream]

i've made this a few times over the past month or two and haven't had any success with it yet. it tastes divine and is totally edible, but explodes out fo the (quite large) tin and tends to burn around the edges and looks terrible every time.

i guess i'll try the bicarb / baking powder sub and see if that helps

JD very kindly sent me the recipe and I didn't read the size of the tin properly and cooked it in a 20cm one.The tin has quite high sides and I cooked it on the middle shelf of my oven, the only drawback was that it took an extra 30 minutes.The top cracked, but it didn't burn. Maybe I had beginners luck.

[faffa_70]

The favourite of our team at the moment (one of our consultants have perfected this and does it for cooking class ) is white chocolate and macadamia (where is that drooling icon again!!) You need to reduce the oil a little as there is much more in the macadamia's than the almonds 

[quirkycooking]

We love this one for special occasions and I find the recipe in the book always works for me - but the original one (in the TM21 book) was different and I always had trouble with that one - it used to over flow the sides every time, then flop in the middle!!  Still tasted great, but looked awful.  (It had more butter, and I think the amount of baking powder was less, but I can't remember - sold my TM21 and don't have the books anymore.)  So I got into the habit of covering it with berries and chocolate or berry nougat to hide the collapsed middle!  So I'm really happy with the latest version of the recipe - it doesn't collapse in the middle, and now my Torte Caprese looks like this:

[CreamPuff63]

  lip schmacking good!

[cookie1]

Jo that is really awesome.

[achookwoman]

Jo,  this looks absolutely delicious.   This is my fav. chocolate cake at the moment.   I use lindt chocolate  and double the toppling recipe. 

[johnro]

Jo when the forum was down, I visited your blog and hence came upon your wonderful creation - as we were having guests the following evening, I made the torte caprese with your suggestion of berry nougat - in fact I am making another for tonight. Thank you so much.  Cheers - Robyn   

[O4aTimtam]

Ditto "when the forum was down I visited Jo's bog" ... but unlike Robyn i didn't make the creation - I just drooled over my keyboard until my heart started beating again, sigh.  Hint: refer to my user name for my relationship to chocolate 

[quirkycooking]

Ha ha!  But you do know that TimTams don't contain real chocolate, don't you!?!  (Very sad) 

[O4aTimtam]

I know just lots of nasty numbers  .  But when you bite the ends off and sip your cup of tea through them they are delish