Norwegian skier Haugan wins Alta Badia slalom ahead of Meillard, McGrath

LA VILLA, Italy (AP) — Norwegian skier Timon Haugan added to his first-run advantage to win a World Cup slalom by a large margin in Alta Badia on Monday.

Haugan finished 1.13 seconds ahead of Loic Meillard of Switzerland and 1.26 ahead of Norwegian teammate Atle Lie McGrath.

It was Haugan's second World Cup victory after taking the slalom at finals last season in Saalbach, Austria, the site of this season’s world championships in February.

Haugan led McGrath by 0.31 after the first leg then charged the entire way down his second run. He made a mistake and was pushed wide midway down and also made a slight bobble on the bottom of the Gran Risa course. But he recovered both times and celebrated by skiing in a circle in the finish area.

“I tried to keep it simple, keep it clean and really attack,” McGrath said. “That was the main goal today, just focus on the skiing and not think about the result.”

Haugan was coming off a fifth-place finish in Sunday’s giant slalom on the Gran Risa course, which was his best result this season — until Monday.

“It’s always nice to ski the GS the day before and get a feeling for the snow," Haugan said. "It’s good for the nerves, too, to get a good result yesterday and then I can just relax and focus on the skiing.”

Meillard was only eighth in the morning but surged up the leader board for his third podium in four slaloms this season.

McGrath, who was second after the first run, recorded his third consecutive slalom podium after placing third in Gurgl, Austria, and second in Val d’Isere, France.

Norway had a 1-2 in Val d’Isere eight days ago with Henrik Kristoffersen finishing ahead of McGrath.

Kristoffersen finished fourth this time, 1.31 behind, but held on to his lead in the slalom standings.

Olympic champion Clement Noel stood third after the first run but struggled toward the end of his second run and placed sixth.

Noel won the opening two slaloms of the season but then missed the Val d’Isere race after injuring his ankle in a giant slalom.

The course in the Italian Dolomites was dark in sections, icy and bumpy.

Lucas Pinheiro Braathen, the Norwegian-born standout now representing Brazil, finished 12th, putting down the fastest second run to move up from 24th after the first leg.

The men’s circuit resumes with downhill and super-G races in Bormio on Saturday and Sunday, respectively.

Norway's Atle Lie McGrath speeds down the course to cross the finish line of an alpine ski, men's World Cup slalom, in Alta Badia, Italy, Monday, Dec. 23, 2024. (AP Photo/Alessandro Trovati)

Norway's Atle Lie McGrath reacts at the finish area of an alpine ski, men's World Cup slalom, in Alta Badia, Italy, Monday, Dec. 23, 2024. (AP Photo/Alessandro Trovati)

Switzerland's Loic Meillard speeds down the course during an alpine ski, men's World Cup slalom, in Alta Badia, Italy, Monday, Dec. 23, 2024. (AP Photo/Alessandro Trovati)

Norway's Timon Haugan celebrates at the finish area of an alpine ski, men's World Cup slalom, in Alta Badia, Italy, Monday, Dec. 23, 2024. (AP Photo/Gabriele Facciotti)

Norway's Timon Haugan celebrates at the finish area of an alpine ski, men's World Cup slalom, in Alta Badia, Italy, Monday, Dec. 23, 2024. (AP Photo/Alessandro Trovati)

Norway's Timon Haugan celebrates at the finish area of an an alpine ski, men's World Cup slalom, in Alta Badia, Italy, Monday, Dec. 23, 2024. (AP Photo/Alessandro Trovati)

France's Clement Noel speeds down the course during an alpine ski, men's World Cup slalom, in Alta Badia, Italy, Monday, Dec. 23, 2024. (AP Photo/Alessandro Trovati)

Norway's Atle Lie McGrath competes during an alpine ski, men's World Cup slalom, in Alta Badia, Italy, Monday, Dec. 23, 2024. (AP Photo/Alessandro Trovati)

Norway's Timon Haugan speeds down the course during an alpine ski, men's World Cup slalom, in Alta Badia, Italy, Monday, Dec. 23, 2024. (AP Photo/Gabriele Facciotti)

Norway's Timon Haugan speeds down the course during an alpine ski, men's World Cup slalom, in Alta Badia, Italy, Monday, Dec. 23, 2024. (AP Photo/Alessandro Trovati)

Pasticceria Gollini in Vignola, Italy, not far from Modena, is home to the sumptuous flourless chocolate cake known as torta Barozzi.

Created in 1886 by pastry chef Eugenio Gollini and named for Jacopo Barozzi da Vignola, a 16th-century architect, the much-loved sweet continues today to be produced according to a closely guarded secret recipe.

Professional and home bakers alike have attempted to re-create the dessert, and we set out to devise a formula. It’s well known that torta Barozzi is made without wheat flour, and is therefore gluten-free. Instead, a combination of ground peanuts and almonds — along with whipped egg whites — delivers a structure that’s somehow rich and dense yet remarkably light.

When developing this recipe from our cookbook “ Milk Street Bakes,” we found that we could skip the peanuts, as almond flour alone worked well. To achieve a complex chocolatiness, we use both cocoa powder and bittersweet chocolate. For best results, look for chocolate with about 70 percent cocoa solids. And don’t use natural cocoa. The recipe will still work, but the cake will be lighter in color and not quite as deep in flavor as when made with Dutch-processed cocoa.

Instant espresso powder accentuates the deep, roasty, bitter notes and a dose of dark rum lifts the flavors with its fieriness.

Take care not to overbake the cake. Remove it from the oven when a toothpick inserted at the center comes out with a few sticky crumbs clinging to it. After 30 to 45 minutes of cooling, the cake is inverted out of the pan; don’t worry about re-inverting it. True torta Barozzi is left upside down for cutting and serving. Serve with lightly sweetened mascarpone, whipped cream, or with vanilla gelato.

Ingredients:

141 grams (10 tablespoons) salted butter, cut into 10 pieces, plus more for the pan

6 ounces bittersweet chocolate, chopped

21 grams (¼ cup) Dutch-processed cocoa powder, plus more for dusting

1 tablespoon instant espresso powder

4 large eggs, separated, room temperature

161 grams (¾ cup) white sugar, divided

100 grams (1 cup) almond flour

½ teaspoon table salt

3 tablespoons dark rum

Directions:

Heat the oven to 350°F with a rack in the middle position. Butter an 8-inch square pan, line the bottom with a parchment square and butter the parchment.

In a medium saucepan over medium,melt the butter. Remove from the heat and add the chocolate, cocoa and espresso powder. Let stand for a few minutes to allow the chocolate to soften, then whisk until the mixture is smooth; cool until barely warm to the touch.

In a large bowl, vigorously whisk the egg yolks and 107 grams (½ cup) of the sugar until lightened and creamy, about 30 seconds. Add the chocolate mixture and whisk until homogeneous. Add the almond flour and salt, then whisk until fully incorporated. Whisk in the rum; set aside.

In a stand mixer with the whisk attachment or in a large bowl with a hand mixer, whip the egg whites on medium-high until frothy, 1 to 2 minutes. With the mixer running, gradually add the remaining 54 grams (¼ cup) sugar, then beat until the whites hold soft peaks, about 2 minutes. Add about a third of the whipped whites to the yolk-chocolate mixture and fold with a silicone spatula to lighten and loosen the base. Scrape on the remaining whites and gently fold in until well combined. Transfer to the prepared pan and gently shake or tilt the pan to level the batter.

Bake until the cake is slightly domed and a toothpick inserted at the center comes out with a few crumbs attached, 30 to 35 minutes. Cool in the pan on a wire rack for 30 to 45 minutes; the cake will deflate slightly as it cools.

Run a paring knife around the inside edge of the pan to loosen the cake, then invert onto a platter; if needed, peel off and discard the parchment. Cool completely. Dust with cocoa before serving.

EDITOR’S NOTE: For more recipes, go to Christopher Kimball’s Milk Street at 177milkstreet.com/ap

This image released by Milk Street shows a recipe for flourless chocolate torta. (Milk Street via AP)

This image released by Milk Street shows a recipe for flourless chocolate torta. (Milk Street via AP)

This image released by Milk Street shows a recipe for flourless chocolate torta. (Milk Street via AP)

This image released by Milk Street shows a recipe for flourless chocolate torta. (Milk Street via AP)