Sogno Di Cioccolato Recipe

Prepare pan and oven

Preheat oven to 350°F (175°C). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment.

Melt chocolate and butter

In a heatproof bowl over simmering water, melt the dark chocolate and butter until smooth. Remove from heat and let cool briefly.

Whisk eggs with sugar

In a separate bowl, whisk the eggs, granulated sugar, vanilla extract, bourbon, and fine salt until the mixture is light and thick.

Add chocolate and cocoa

Stir the melted chocolate into the egg mixture, then sift in the cocoa powder and fold until just combined.

Bake the torte

Pour batter into prepared pan. Bake 22-28 minutes, until the edges are set and the center is slightly soft. Cool in pan on a rack, then refrigerate to fully set.

Make custard base

Warm the milk and cream with fine salt in a saucepan until just steaming.

Whisk yolks and sugar

In a bowl, whisk the egg yolks with the 150 g sugar until pale and thick.

Temper and cook custard

Pour a thin stream of the hot milk into the yolks while whisking, then return to the pot and cook over medium heat, whisking, until the custard coats the back of a spoon.

Chill custard

Strain and refrigerate the custard until completely cold, at least 4 hours or overnight.

Prepare salted caramel sauce

In a separate saucepan, combine 200 g sugar and 60 ml water; cook until amber. Remove from heat and whisk in 120 ml cream, 30 g butter, and 0.25 tsp sea salt. Let cool.

Churn gelato

Churn the custard in an ice cream maker according to the manufacturer's instructions. Layer in ribbons of the salted caramel sauce during the last minute of churn, or swirl into the finished gelato.

Plate

Slice the flourless chocolate torte and serve with generous scoops of salted caramel gelato. Drizzle any remaining caramel sauce over the top and finish with a pinch of sea salt or cacao nibs if desired.