Torta Al Cioccolato Recipe

Directions

1. 1

   Prepare the Torta al Cioccolato

   Preheat the oven to 180°C (350°F). Melt the dark chocolate and unsalted butter together in a heatproof bowl over a pot of simmering water. Once melted, remove from heat.

2. 2

   Mix the Batter

   In a separate bowl, whisk together the granulated sugar and eggs until light and fluffy. Gradually add the melted chocolate mixture and mix until combined. Sift in the flour and cocoa powder, folding gently until just incorporated.

3. 3

   Bake the Cake

   Pour the batter into a greased 9-inch round cake pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely.

4. 4

   Make the Passionfruit Curd

   In a saucepan, combine passionfruit pulp, sugar, and egg yolks. Cook over low heat, stirring constantly until thickened. Remove from heat and stir in butter until melted. Let it cool.

5. 5

   Pickle the Cherries

   In a small saucepan, combine sugar and water. Bring to a boil until sugar dissolves. Pour the syrup over the pitted cherries in a jar and let sit for at least 1 hour.

6. 6

   Prepare the Meringue

   Whip the egg whites in a clean bowl until soft peaks form. Gradually add powdered sugar and continue whipping until stiff peaks form. Pipe or spoon the meringue onto a baking sheet lined with parchment paper and bake at 90°C (200°F) for 1 hour until dry.

7. 7

   Assemble the Dish

   Slice the cooled chocolate cake and layer with passionfruit curd. Top with pickled cherries and garnish with fennel pollen and meringue.