Torta Di Seta Recipe

Preheat the oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment and lightly butter the sides.

Place the toasted walnuts in a food processor and pulse until they are finely ground but not oily — aim for a coarse meal texture (about 20–30 pulses).

Add the powdered sugar and sea salt to the ground walnuts and pulse briefly to combine.

With the processor running, drizzle in the melted butter until the mixture holds together when pressed between your fingers but is not soggy (about 10–15 seconds).

Press the walnut mixture evenly into the bottom (and optionally 1/4 inch up the sides) of the prepared springform pan to form a compact crust. Bake for 8–10 minutes until fragrant and set. Remove from oven and let cool while preparing the filling.

Reduce oven temperature to 325°F (165°C). Prepare a bain-marie (large heatproof bowl set over a pot of gently simmering water) ensuring the bottom of the bowl does not touch the water.

Place chopped chocolate and 10 tablespoons butter in the heatproof bowl. Stir frequently as they melt together until smooth and glossy. Remove from heat and let cool slightly (3–5 minutes).

In a large mixing bowl, whisk the eggs and granulated sugar vigorously for 2–3 minutes by hand (or 1–2 minutes with a handheld mixer) until combined and slightly thickened. Whisk in vanilla, espresso powder (if using), and 1/4 teaspoon salt.

Temper the eggs by adding about one-third of the warm chocolate mixture to the egg-sugar mixture, whisking constantly to avoid cooking the eggs. Then fold in the remaining chocolate until fully incorporated and smooth.

Pour the batter over the cooled walnut crust in the springform pan, smoothing the top with an offset spatula. Tap the pan gently on the counter to release any large air bubbles.

Bake at 325°F (165°C) for 28–35 minutes. The center should still be slightly jiggly — the cake will set as it cools. Avoid overbaking to keep the dense, silky texture.

Remove the cake from the oven and cool on a wire rack for 30 minutes. Then run a thin knife around the pan edges, release the springform, and cool completely. For best texture and easier slicing, chill the cake in the refrigerator for at least 2 hours (or overnight).

When ready to serve, remove the cake from the refrigerator 20–30 minutes beforehand to take the chill off for best mouthfeel.

Dust the cake lightly with confectioners' sugar if desired. Arrange toasted walnut halves around the perimeter or on top for garnish.

Slice with a hot, dry knife (wipe and reheat the knife between slices for clean cuts). Serve slices at room temperature. Store any leftovers tightly wrapped in the refrigerator for up to 5 days.