The ideal dessert to make any after-dinner gathering with friends a special one. Any kind of fruit or nut can be added at the last minute, or it can be prepared in advance and presented on a nice serving dish.
This recipe dates back to the late 1800s. The well-known Italian gourmet of that time, Pellegrino Artusi, was not a chocolate lover and considered it little more than a beverage for convalescents. Though he might have appreciated this elegant charlotte!
Italy entered the war in the 1940s. Food was rationed and gas was conserved, classic desserts disappeared and desserts without something multiplied: without gas, without eggs, without or with very little sugar. This simple recipe is a reminder of those times.
Cheesecake debuted in Italy like many cult desserts between the 1990s and the 2000s. These were the years during which world cuisine broke down barriers and became fusion, like in the case of this recipe.
In the 1930s, foreign terms were forbidden in Italy, even in cuisine, so when soufflés were imported from France, they were called “soffiato”. This chocolate soufflé from that time period was prepared during very special occasions.
Chocolate and chestnuts are two flavors that merge perfectly, each one maintaining its own personality. This recipe, which pairs them with balance, is perfect for a special occasion to celebrate with friends and family.
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