Using just 4 pantry staples, this Torta Di Cioccolato will delight everyone. You can serve it as is. Or if you are having people over for a dinner party, you can jeuje it up. Add some freeze dried fruit, fresh berries, or sparkles. Crème fraîche is the perfect accompaniment as it cuts through the richness.
Head straight on to the Recipe For ♥ Torta Di Cioccolato ♥
Let’s talk Italian
I am always going to consider Italian as my third language, even as I set aside my studies. However, I still think of it as one of the easiest languages to learn. Torta, or cake, is feminine and singular. And to make any word ending in an a plural, you change it to an e. So, pizza become pizze, and mela (apple) becomes mele. Di in Italian means from. So when you meet someone new, you ask “di dove” to find out where they are from. Cioccolato sounds exactly what it is with the ci making the ch sound in English. So, to translate my Italian Torta Di Cioccolato into English, you have a chocolate cake.
Torta Di Cioccolato
But let me tell you, this is no ordinary chocolate cake. It is made from dark chocolate and is rich and unctuous. It is baked at a low temperature and has a set ganache texture. And, a little slice goes a long way. Which is a good thing, as it uses a lot of chocolate. For this, I recommend you use the best you can afford. A good quality 80% dark chocolate is needed. And as this Torta Di Cioccolato is all about the chocolate, you don’t want to skimp and use any ordinary one. I use a locally sourced sugar free chocolate from Afrikoa. You can follow the link to their site and see what they do. And if you live in South Africa, please support them. I am sending you their way without them knowing! And do give this cake a try. It is buonissima.
Take a look at this inspiring recipe for ♥ Torta Di Cioccolato ♥ from Lavender and Lime #LavenderAndLime Share on X
Click on the links for conversions and notes.
Torta Di Cioccolato
Ingredients
- 400 g 80% dark chocolate
- 225 g butter, cubed
- 295 g fructose, divided
- 2.5 mls water
- 5 eggs
Method
- Place the chocolate and butter into a glass bowl and set over a bain-marie at a medium temperature, until the chocolate has melted
- Mix with a spatula to combine and turn the temperature to low to keep the chocolate melted
- Place 100g fructose into a saucepan and add the water
- Place onto a medium to low temperature and leave alone until the fructose melts
- Leave to simmer until the fructose just starts to colour and it thickens to a syrup consistency
- Add the sugar syrup to the chocolate and mix in completely, using a spatula
- Place 195g fructose into a stand mixer bowl and add the eggs
- Whisk until pale and thick, and then with the motor running at a low speed, slowly add the chocolate until completely combined
- Preheat the oven to 100° Celsius
- Pour the chocolate into a greased 23cm tin
- Place a dishcloth on the bottom of a roasting tin, large enough to take your cake tin
- Place the cake tin on top then fill the roasting tin with water, up to the batter layer
- Place the roasting tin into the oven and bake for 1 hour
- Remove the roasting tin from the oven, remove the cake tin from the roasting tin, and place onto a wire rack
- Leave to cool in the tin before removing the cake from the tin and placing onto a plate
- Place into the fridge to set for 2 hours before slicing
- Serve with a dusting of freeze dried fruit, seasonal berries and/or crème fraîche
- Keep the cake in the fridge in an airtight container
See the links below for blog posts I published on September 3:
- 2023: The Bedtime Boat
- 2021: Crostata Pastry
- 2018: Royal Icing
- 2015: Rosé Apple Sauce
- 2014: Oven Roasted Tomatoes
- 2013: Amarula Chocolate Bon Bons
- 2012: Salted Caramel Focaccia
- 2011: Preserves For The Regional and Seasonal Challenge
- 2010: Green Bean Pasta
this sounds incredibly rich and delicious!
It really was both rich and delicious 🙂
Mmmmm
Best way to describe this 🙂
Torta Di Cioccolato sounds so much better than chocolate cake LOL…the cake looks splendid!
Everything sounds better in Italian haha 🙂
What a decadent and luxurious cake for all chocolate lovers! Beautiful fudgy texture, too.
Thank you so much!