Chocolate and Whisky Bundt Cake / Bund Cake de Chocolate e Whisky.

This cake was made in January for the Burns night supper but I totally forgot about it in the blog "drafts", which is a real shame because is to die for!

Although I don't like to drink whisky (at all!!), I don't mind it in food and specially, I don't mind it in this cake.

It works fantastically well with the chocolate and both complement each other in such a way that either, flavour or texture, are absolutely stunning. The cake itself, is absolutely delicious and moist and I'm seriously thinking of making it again soon.

The recipe is from Melissa Forti gorgeous book "The Italian Baker" and I wrote about it in this post.

"Ovis Mollis" (Soft Eggs) and Tangerine Cookies / Biscoitos de Tangerina e "Ovos Moles".

Who would have thought of making cookies with hard boiled egg yolks?

I never heard of such a ting, until I bought Melissa Forti fabulous book, The Italian Baker!

This book is to die for! Italian classics with a twist and everything looks so amazing and delicious that I just want to bake everything from it and I love when a book makes me feel like that because, that means that is was worthy the money I spent on buying it!

This recipe is slightly adapted from the book, because I wanted to incorporate the tangerine in it.

Of course I wanted this recipe to be part of Marta's January table and part of her "ingredient of the month", which is precisely, the tangerine!

Saying that, I'm leaving you the original recipe, with my adaptations highlighted in between ().