Signature Desserts

These two recipes are the creation of renowned chef Carlo Zarri, who owns the Villa San Carlo Hotel and Restaurant in Cortemilia, Italy. (Read our story on Chef Zarri.)

Grandmother’s Pudding
(Bunet della Nonna al cioccolato)

Ingredients (for 6 portions):
    3 dl milk
    3 eggs
100 gr hazelnutspaste (Nutella)
            or roasted ground hazelnuts
  30 gr Amaretti bisquits
100 gr sugar
    1 cup of espresso coffee
    5 drops of rum
    2 tablespoons of cacao powder
            from Costa Rica
    2 tablespoons sugar to burn

Preparation:
Break the Amaretti and cook in the milk with sugar, hazelnutspaste, espresso coffee, rum and cacao powder. Do not boil. Beat eggs separately and add them to the milk.

Burn the sugar spoon and poor onto the shape bottom. Poor the prepared milk in the shape and cook in a hot water bath in oven for 40 minutes at 180°.

Cool before serving.

Hazelnut Cake with Dark Chocolate Sauce
(Torta alle Nocciole con Salsa al Cioccolato Fondente)

Ingredients for the cake:
    4 eggs
  50 gr flour
200 gr sugar
  10 gr yeast
300 gr roasted ground hazelnuts

Ingredients for the chocolate sauce:
200 gr bitter chocolate
    1dl milk
  50 gr sugar
    1 egg yolk 

Preparation:
For the cake: Whip eggs. Add all the ingredients while whipping slowly. When they are all well mixed, split the paste into nonsticking single portions cups. Cook in oven at 160 ° for 30 minutes.

For the sauce: At the same time melt the bitter chocolate in bain-marie with milk. Add sugar and yolk.

When cake is ready, serve it warm on a bed of chocolate sauce and decorate with powdered sugar.