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    You are in: Home / Community Forums / Great Britain and Ireland / Richard's 'Torta di Cappuccino' is a Disaster !
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    Richard's 'Torta di Cappuccino' is a Disaster !

    Sausages is the Boys
    Thu Oct 01, 2009 9:40 am
    Newbie "Fry Cook" Poster
    Every now and then I have a go at making something from a recipe book. I don't pretend to have any expertise and apart from the Delia Smith 'Celebration Cake', have never made a cake before. This afternoon, full of enthusiasm, I had a go at Rachel Allen's 'Torta di Cappaccino' from her 'Food For Living' recipe book. It turned out a disaster unfortunately. It just failed to set, despite me following the recipe to the letter. Gas Mk 4 for 40 - 50 minutes but even after 80 minutes it had still not set in the middle and the outside was overcooked & unpleasant looking (and tasting). There was nowhere for it but the bin.

    I'm sure this won't have been the first time an inexperienced cook like me has ended up with a cake mix that just refuses to set and I'd be most grateful if someone can please advise where I'm likely to have gone wrong. I'm fairly confident the oven thermostat is accurate. The recipe calls for 3 eggs ; I used 3 'large' eggs, all at room temperature Should I have used 'medium' ? Would that have made a difference ? The 'topping' ingredients were : 500g mascarpone; 140g caster sugar; 3 eggs; 3 tbsp Tia Maria; 125ml strong coffee (I used 120ml).

    Richard Fraser
    Tasty Tidbits
    Fri Oct 02, 2009 3:39 am
    Forum Host
    I've had a look at the recipe in my own copy of that book Richard, and I'm not sure what you could have done that might have caused it not to work out for you. I have made quite a few recipes from that book that have turned out wonderfully. I especially like her roast chicken with the lemon herb stuffing. I wonder if you contacted Rachel Allen herself if she might be able to give you any suggestions. There is a phone number for the family cookery school: +353 (0)21 4652 53
    They might be able to give you some help.
    Sausages is the Boys
    Fri Oct 02, 2009 5:00 am
    Newbie "Fry Cook" Poster
    Thanks MarieAlice for your very helpful message.

    Yesterday I sent off an e-mail to Rachel Allen's agents (Limelight Management) and in it I queried the quantities of liquid stated in the recipe. I'm hoping my e-mail will eventually find its way to Rachel or someone at her cookery school. I went through the list of ingredients with a friend with years of experience of cake and tart making, and her first reaction was "I'm not surprised it didn't set with all that liquid in the recipe !". Quite apart from the 3 eggs & the sugar, it requires 3 table spoons of coffee liqueur and 125 ml of strong coffee, all for a tin of only 9" diameter.
    Richard
    HeatherFeather
    Fri Oct 02, 2009 8:36 am
    Food.com Groupie
    I have the DVDs, although I am not quite sure where they are yet as I recently moved from overseas and that box wasn't a priority to unpack. I can try to find them and review the episode and compare what she says in the program vs what is in the book to see if there are any errors. I have found that sometimes that does happen. I will go find my cookbook and look over the recipe too, perhaps I can make it and see if I have the same problem.
    HeatherFeather
    Fri Oct 02, 2009 8:44 am
    Food.com Groupie
    My first thought was just how set was it after the 40-50 minute mark - although she mentions it shouldn't be jiggly anymore, usually with a cheesecake there is actually a bit of a gelatin like wobble when it is ready to come out of the oven. It should not be watery or gloppy, but it should usually have a bit of a wiggle to it.

    Since you said it overbaked around the edges, I wonder if perhaps it was actually set properly initially, only you were uncertain at that point because that one line in the book makes it sound like it should be very firm in the center, when I am certain it should not be.

    The cooling in the tin part is also baking of the cooking process, as the cheesecake should cool down and finish up cooking slowly from the remaining heat in the pan. I actually usually leave it in an oven (turned off) after baking for this step, at least with other cheesecake recipes. After the cooling step, any cheesecake should be chilled if not serving right away, where it will further firm up.
    Sausages is the Boys
    Thu Oct 15, 2009 1:38 pm
    Newbie "Fry Cook" Poster
    Thanks HeatherFeather. As I recall, the centre still 'jiggled' after Rachel's recommended cooking time, indeed it was still very noticeably 'runny'. Leaving it in for longer cured the 'jiggle' in the centre but at the expense of the outer edge.

    I may try it again one day but will cut back on the Tia Maria and espresso coffee.

    Richard
    HeatherFeather
    Thu Oct 15, 2009 8:45 pm
    Food.com Groupie
    Sausages is the Boys wrote:
    Thanks HeatherFeather. As I recall, the centre still 'jiggled' after Rachel's recommended cooking time, indeed it was still very noticeably 'runny'. Leaving it in for longer cured the 'jiggle' in the centre but at the expense of the outer edge.

    I may try it again one day but will cut back on the Tia Maria and espresso coffee.

    Richard


    Such a shame that you had to waste those expensive and yummy ingredients. Runny definitely sounds like it was still needing more cooking, so it may well be the recipe has an error. I have found my DVDs and will try to get some time and look at both the DVD and the cookbook and compare what she says to do vs the recipe as published and see if there are any changes.
    AAUN
    Tue Mar 08, 2011 10:25 pm
    Newbie "Fry Cook" Poster
    Can you please upload the exact recipe of Torte di cappucino? I just saw this on TV but didnt noted down and now i cant find it anywhere on the interenet...Many Thanks
    JoyfulCook
    Wed Mar 09, 2011 4:41 pm
    Forum Host
    This thread is two years old so not many would be still using it, but I found this on the internet for you - hope its what you are after.

    Torta di Cappuccino


    2.25 lb cream cheese
    2 oz cream - heavy
    1.25 tsp van
    7 oz sugar
    -
    5 eggs - large
    0.5 tsp jus lemon
    -
    1 oz chocolate
    2 oz espresso
    -
    3 Tbsp kahlua

    =Beat 1., mix 1. & 2. Melt 3., add 4. when cold. Reserve 20 oz of 1., add rest to chocolate mix.
    Pour reserved in choco-crumb crust, 350F ~40 mns, till sides set & center soft. Pour chocolate batter around sides (flowing in), 325F ~35 mns till set
    Tasty Tidbits
    Fri Mar 11, 2011 3:41 am
    Forum Host
    Thanks Joy!
    amelia_luongo@yahoo.com
    Wed Jun 05, 2013 10:59 am
    Newbie "Fry Cook" Poster
    Hello -
    Can anyone please provide the recipe for the crust used for this torta di cappuccino recipe? Also, I really wish that the US measurement equivalents would also be included as a rule for every recipe. Can anyone please provide the US measurements for this recipe, particularly the grams of flour to cups of flour and ounces to tablespoons/cups? I would also like to ask if anyone can provide the other chocolate recipes she presented, including a chocolate, hazelnut, caramel bar. I love Rachel's recipes, but find it very exasperating that it continues to be so difficult to get the recipes online, and then the US teaspoon/cup measurements are not provided alongside the grams/oz measurements. The US measurement equivalents should always be provided, as a rule, for every recipe, alongside the metric measurement equivalents. Rachel so kindly provides the recipes and the wonderful demonstration, could the network please address this need for the inclusion of the US measurement equivalents, please? This request is not intended as a negative comment toward Rachel Allen. The network presenting the recipe to the US population, may like to consider the importance of the inclusion of US measurements alongside the metric measurements as a rule.
    duonyte
    Wed Jun 05, 2013 11:37 am
    Forum Host
    amelia_luongo@yahoo.com wrote:
    Hello -
    Can anyone please provide the recipe for the crust used for this torta di cappuccino recipe? Also, I really wish that the US measurement equivalents would also be included as a rule for every recipe. Can anyone please provide the US measurements for this recipe, particularly the grams of flour to cups of flour and ounces to tablespoons/cups? I would also like to ask if anyone can provide the other chocolate recipes she presented, including a chocolate, hazelnut, caramel bar. I love Rachel's recipes, but find it very exasperating that it continues to be so difficult to get the recipes online, and then the US teaspoon/cup measurements are not provided alongside the grams/oz measurements. The US measurement equivalents should always be provided, as a rule, for every recipe, alongside the metric measurement equivalents. Rachel so kindly provides the recipes and the wonderful demonstration, could the network please address this need for the inclusion of the US measurement equivalents, please? This request is not intended as a negative comment toward Rachel Allen. The network presenting the recipe to the US population, may like to consider the importance of the inclusion of US measurements alongside the metric measurements as a rule.


    Rachel Allen is not affiliated with this site, and we cannot do anything to change how she does things. There is a Measurement Converter tool towards the bottom of the left hand column, which will help you convert measurements. Remember that weight will convert to weight, so grams will convert to ounces. Please consider purchasing a digital scale which will make using such recipes much much easier for you. Your liquids measuring cup more likely than not already has the ml measurements opposite of the cup measurements. All of mine do.
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