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Torta Nera

From Italian Cooking and Living, February/March 2005

2 cups sugar

4 pounds red apples, peeled, cored and sliced

8 amaretti cookies

1/2 cup hazelnuts, toasted

3/4 cup cocoa powder

2/3 cup rum

6 eggs

butter for greasing

flour for dusting

confectioners' sugar for dusting

Preheat the oven to 350°. In a saucepan, combine the sugar with 2 cups of water, and bring to a boil. Add the apples, and cook until tender, about 10 minutes. Drain using a slotted spoon, and transfer to a blender, reserving several slices for garnish. Purée the syrup-soaked apples, and set aside to cool.

In the bowl of a food processor, combine the amaretti cookies and hazelnuts, and pulse until finely ground. Add the cocoa powder, apple purée, rum and eggs, and pulse until smooth. Pour into a lightly buttered and floured 8-inch round pan, and bake for 45 minutes to 1 hour. To serve, sprinkle with confectioners' sugar, and top with the confectioners' sugar, and top with the reserved syrup-soaked apples. Serves 8

Copyright © 2006, Italian Cooking and Living. All rights reserved.

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The Magazine of La Cucina Italiana