Torta di Cioccolata

Toni Embry

By
@Taysoph

Rich flourless Italian Chocolate Torte


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Ingredients

1 lb
butter, unsalted
1 c
plus 2 tbsp. sugar
1 c
plus 2 tbsp. brewed expresso or french roast coffee
12 oz
bittersweet chocolate
4 oz
unsweetened chocolate
8 large
eggs, slightly beaten

Directions Step-By-Step

1
Preheat oven to 350 degrees F. Line a 9" pan with aluminum foil; grease and flour foil.
2
In large saucepan over low heat, melt butter, sugar and coffee together, whisking to blend. Add bittersweet (or semisweet) and unsweetened chocolates. Whisk constantly until melted.
3
Remove mixture from heat and whisk in eggs gradually. Pour batter into prepared pan.
4
Bake for 50-55 minutes. Cake is done when top has a c rust and is dry to the touch. Cool to room temperature, then refrigerate 12-14 hours before serving. Dust with powdered sugar or top with ganache.
5
Dust with powdered sugar or top with ganache. Another alternative is to split the layer and fill with ricotta cream for a real Italian flair.

About this Recipe

Course/Dish: Cakes