Tortino Al Cioccolato Recipe

Prepare the Batter

Preheat the oven to 200°C (400°F). Melt the dark chocolate and butter together in a double boiler or microwave until smooth. In a separate bowl, whisk the eggs and sugar until pale and fluffy. Stir in the melted chocolate mixture and vanilla extract. Gently fold in the flour until just combined.

Bake the Tortinos

Grease four ramekins with butter and dust with flour. Pour the batter evenly into the ramekins. Place them on a baking sheet and bake for 12-14 minutes, or until the edges are firm but the center is still soft.

Cool and Serve

Remove from the oven and let them cool for 1 minute. Carefully invert each ramekin onto a plate. Serve immediately with a scoop of house-made chocolate gelato.

Prepare the Base

In a saucepan, combine whole milk, heavy cream, and half of the sugar. Heat over medium heat until warm. In a separate bowl, whisk egg yolks with the remaining sugar until pale. Gradually add the warm milk mixture to the yolks, whisking constantly.

Cook the Mixture

Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon. Do not let it boil. Remove from heat and add the dark chocolate and vanilla extract, stirring until melted and smooth.

Chill and Churn

Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight. Churn in an ice cream maker according to the manufacturer's instructions.