Jul 14 2026
Restaurants›Cinghiale›Torta "gondina" Recipe

Torta "gondina" Recipe

Inspired by Cinghiale
Time2h
Serves6

dark chocolate baked custard, hazelnut caramel sauce, chantilly

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

For the Dark Chocolate Baked Custard

For the Hazelnut Caramel Sauce

For the Chantilly

Method

For the Dark Chocolate Baked Custard

  1. 1

    Preheat the Oven

    Preheat your oven to 160°C (320°F).

  2. 2

    Melt the Chocolate

    In a heatproof bowl, melt the dark chocolate over a pot of simmering water (double boiler) until smooth. Remove from heat and let it cool slightly.

  3. 3

    Prepare the Custard Mixture

    In a saucepan, combine the milk and heavy cream. Heat over medium heat until just simmering. In a separate bowl, whisk together the sugar, eggs, vanilla extract, and a pinch of salt until well combined.

  4. 4

    Combine Ingredients

    Slowly pour the warm milk and cream mixture into the egg mixture, whisking continuously to prevent curdling. Stir in the melted chocolate until fully combined.

  5. 5

    Bake the Custard

    Pour the custard mixture into individual ramekins or a large baking dish. Place the ramekins in a baking tray filled with hot water (water bath). Bake for 30-35 minutes, or until set but slightly wobbly in the center.

  6. 6

    Cool the Custard

    Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours before serving.

For the Hazelnut Caramel Sauce

  1. 7

    Make the Caramel

    In a saucepan, combine the granulated sugar and water. Cook over medium heat, swirling the pan gently until the sugar dissolves and turns a golden amber color.

  2. 8

    Add Cream and Butter

    Once the caramel reaches the desired color, carefully add the heavy cream and butter. Be cautious as it will bubble vigorously.

  3. 9

    Finish the Sauce

    Stir until smooth, then add the chopped hazelnuts and sea salt. Allow to cool slightly before serving.

For the Chantilly

  1. 10

    Whip the Cream

    In a large mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Using a hand mixer or a whisk, whip until soft peaks form.

  2. 11

    Serve

    Transfer the chantilly to a piping bag or serve it in a bowl alongside the custard and hazelnut caramel sauce.

More from Cinghiale