Torta Di Cioccolato Rustico Recipe
Rustic Piemontese Flourless Chocolate Torte Served Warm With a Scoop of Vanilla Bean Gelato
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Ingredients
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Torta (cake)
To serve
Method
Torta (cake)
- 1
Prepare oven and pan
Position a rack in the center of the oven and preheat to 180°C (350°F). Butter an 9-inch (23cm) springform pan thoroughly and line the bottom with a round of parchment paper. Butter the parchment and dust the sides lightly with cocoa powder; tap out excess.
- 2
Melt chocolate and butter
Chop the chocolate into small even pieces. In a heatproof bowl set over (not touching) simmering water (double boiler), combine chocolate and butter. Stir gently until completely melted and glossy, about 5–7 minutes. Alternatively, melt in 20–30 second bursts in the microwave, stirring between bursts. Remove from heat and let cool briefly (3–5 minutes).
- 3
Whisk eggs and sugar
In a separate large bowl, whisk the whole eggs and granulated sugar together by hand or with a whisk/hand mixer until pale and slightly thickened, about 2–3 minutes. The mixture need not form stiff ribbons — just slightly aerated to give lift.
- 4
Combine chocolate with eggs
Stir the vanilla extract and a pinch of salt into the cooled chocolate mixture. Pour the chocolate into the egg-sugar mixture in a steady stream while gently folding with a spatula. Continue folding until fully combined and smooth, with no streaks of egg or chocolate. Do not overwhip — keep the batter dense and glossy.
- 5
Bake
Pour the batter into the prepared springform pan and smooth the top. Bake in the preheated oven for 22–28 minutes. The top will form a thin crust and the center should still be slightly soft when gently shaken; it will continue to set while cooling. For a more molten center, bake toward the shorter end of the range; for firmer, add a few extra minutes.
- 6
Cool and unmold
Remove the cake from the oven and let it cool on a wire rack for 15 minutes. Run a small knife around the pan edge to loosen, then release the springform and lift the cake out using the parchment. Cool another 10–15 minutes if serving warm, or until room temperature if serving later. Dust lightly with cocoa powder or sifted powdered sugar just before serving, if desired.
To serve
- 7
Warm and plate: If the cake has cooled, rewarm individual slices in a 160°C (325°F) oven for 6–8 minutes or microwave a slice for 12–18 seconds until warm but not hot through. Place one warm slice on each dessert plate.
- 8
Top with gelato: Place one scoop of vanilla bean gelato beside or on top of each warm slice so the cold cream contrasts with the warm cake.
- 9
Garnish and finish: Sprinkle a light dusting of powdered sugar over the cake (optional) and arrange fresh berries or a mint leaf for color. Serve immediately so the torte is rustic-warm and the gelato begins to melt slightly.