Torta di Cioccolata

Toni Embry


Rich flourless Italian Chocolate Torte

★★★★★ 1 vote
1 Hr


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

How to Make Torta di Cioccolata


  • 1Preheat oven to 350 degrees F. Line a 9" pan with aluminum foil; grease and flour foil.
  • 2In 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.
  • 3Remove mixture from heat and whisk in eggs gradually. Pour batter into prepared pan.
  • 4Bake 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.
  • 5Dust with powdered sugar or top with ganache. Another alternative is to split the layer and fill with ricotta cream for a real Italian flair.

Printable Recipe Card

About Torta di Cioccolata

Course/Dish: Cakes