Torta Di Cioccolato

No ratings yet

Use the best chocolate you can afford!

Recipe Category: Baking, Dessert

Makes enough for: cake

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