Torta Di Cioccolato Recipe
hazelnut meringue, dark chocolate, burnt cream
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Ingredients
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Torta di Cioccolato
Method
Instructions
- 1
Prepare the Meringue
Preheat your oven to 300°F (150°C). In a large mixing bowl, whip the egg whites until they form soft peaks. Gradually add the granulated sugar, continuing to whip until the meringue is glossy and holds stiff peaks. Fold in the ground hazelnuts gently. Spread the mixture onto a parchment-lined baking sheet and bake for about 1 hour or until dry. Let it cool completely.
- 2
Make the Chocolate Ganache
In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the dark chocolate, stirring until melted and smooth. Add the vanilla extract and mix well. Allow the ganache to cool slightly.
- 3
Prepare the Burnt Cream
In a bowl, whisk together the egg yolks and the remaining sugar until pale. In a saucepan, heat the milk until it just begins to simmer, then slowly add it to the egg yolk mixture while whisking constantly. Return the mixture to the saucepan and cook over low heat until it thickens slightly. Pour this mixture into ramekins.
- 4
Caramelize the Sugar
Sprinkle a thin, even layer of granulated sugar on top of the custard in each ramekin. Use a kitchen torch to caramelize the sugar until it is golden brown and crispy. Let it cool for a few minutes.
- 5
Assemble the Torta
Once the meringue is cooled, layer it with the chocolate ganache and burnt cream in a serving dish. Serve chilled or at room temperature.
