Torta di Cioccolata

Toni Embry


Rich flourless Italian Chocolate Torte

pinch tips: How to Measure 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

Preheat oven to 350 degrees F. Line a 9" pan with aluminum foil; grease and flour foil.
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.
Remove mixture from heat and whisk in eggs gradually. Pour batter into prepared pan.
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.
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