Released on: 2004 Genre: Food / Romantic Comedy Directed By: Kevin Connor Produced By: Lincoln Lageson, Randy Pope Starcast: Lauren Holly, Costas Mandylor, Brenda Vaccaro, David Proval, Maria Bertrand, Bruce Thomas, Andrew Lauer, Alan Shearman An aspiring chef vows to save the family bakery business and make a name for himself as a culinary wizard by winning a national dessert competition. However, a bitter rival is also in the running, the judge is an old teacher who never liked him, and his temper threatens to ruin everything - and all before he falls for his baking partner. Romantic Foodie comedy, starring Lauren Holly and Costas Mandylor. Marco Poloni�s family owns a bakery in the Bronx and it seems that they have fallen on hard times and his family is considering selling the bakery. Marco then decides to enter a baking competition hoping that the money and publicity will help them. But he needs a partner, so he asks Grace Carpenter, the baker of a restaurant, although they started off on the wrong foot, she agrees. So they go to the competition and things seem to be looking good except for a few complications. One of the other contestant Jacques du Jacques is Marco�s former classmate at the Academy, whom he says betrayed him. Emil, one of the judges, is Marco�s former instructor at the Academy whom he did not leave a good impression on. And Marco�s temper, will they be able to pull it off? During this time, Marco also finds himself attracted to her, but she already has a boyfriend.

Torta Barozzi

Torta Barozzi is it�s kind of a famous recipe with an interesting story.��It was a cake invented in Vignola, in northern Italy, at the end of the 19th century, by Eugenio Gollini, for his pastry shop. Originally called �torta nera� it was re-baptized Torta Barozzi in 1907, in honor of Jacopo Barozzi, a.k.a. Vignola, the famous 16th century architect from that town. The original Torta Barozzi is still today produced with a secret method in the family laboratory in the heart of Vignola. Dark chocolate, almonds and peanuts, eggs, butter and sugar, only first quality ingredients without preservatives or colouring agents, exactly as Eugenio made it. One of the buttonholes of the Italian gourmet tradition, it has become one of the most appreciated and imitated cakes in Italy and in the world.   Ingredients: 1 cup� � � � � � �Sliced Almonds, toasted on a cookie sheet for 4 minutes in a 350 oven 7 tbsp� � � � � � Unsalted Butter 9 ounces� � � � Bittersweet Chocolate, cut into small pieces 4� � � � � � � � � �Large Eggs, separated 1 cup� � � � � � �Sugar 2 tbsp� � � � � � Rum or Orange Liquor, 1/4 cup� � � � � Coffee 2 tbsp� � � � � � Sugar/ Almond Flavored Sugar Method:

• Preheat the oven to 350�F.
• Grind the almonds to a powder in a food processor. Set aside.
• Reduce the oven temperature to 325�F.
• Melt the chocolate and butter in a bowl set over hot water.
• Beat the yolks and sugar until lemon colored and very fluffy; stir in the almonds, chocolate mixture, rum and coffee. Set aside.
• Beat the whites in a separate bowl until soft peaks form. Fold into the chocolate mixture. Pour mixture into prepared pan. Bake for 35 to 40 minutes or until a cake tester inserted in the center is slightly damp.
• Remove the pan from the oven and set on a cooling rack. Cool completely. Carefully run a butter knife along the inside edges of the pan and release the spring. Remove the pan sides.
• Place the cake on a serving dish. Put the sugar in a small sieve and dust the top of the cake.
• Cut into thin wedges to serve.