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Ingredients
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For the Chocolate Almond Torta
For the Branca Menta Gelato
Method
For the Chocolate Almond Torta
Prepare the Batter
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper. In a medium saucepan, melt the chocolate and butter over low heat, stirring until smooth. Remove from heat and stir in the sugar, followed by the eggs one at a time. Mix in the vanilla extract and salt. Finally, fold in the almond flour until just combined.
Bake the Torta
Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
For the Branca Menta Gelato
Make the Gelato Base
In a saucepan, combine the whole milk, heavy cream, and sugar. Heat over medium heat until the sugar dissolves and the mixture is warm. In a separate bowl, whisk the egg yolks. Slowly add the warm milk mixture to the egg yolks while whisking continuously to temper the yolks. Return the mixture to the saucepan and cook over low heat until it thickens slightly, about 5-7 minutes.
Chill and Flavor the Gelato
Remove from heat and stir in the Branca Menta. Allow the mixture to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight. Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.
Freeze the Gelato
Transfer the gelato to an airtight container and freeze for at least 2 hours or until firm. Serve with the chocolate almond torta.