Jul 14 2026
Restaurants›Massimo Ristorante›Torta Al Cioccolato Recipe

Torta Al Cioccolato Recipe

Inspired by Massimo Ristorante
Time1h 30m
Serves4

Warm Molten Chocolate Cake, Vanilla Gelato

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Ingredients

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Torta al Cioccolato

Vanilla Gelato

Method

Torta al Cioccolato

  1. 1

    Melt Chocolate and Butter

    In a heatproof bowl, combine the dark chocolate and unsalted butter. Place the bowl over a pot of simmering water (double boiler method) and stir until melted and smooth. Remove from heat and let it cool slightly.

  2. 2

    Mix Sugar and Eggs

    In a separate mixing bowl, whisk together the granulated sugar and large eggs until light and fluffy, about 3-4 minutes.

  3. 3

    Combine Mixtures

    Gradually fold the melted chocolate mixture into the egg and sugar mixture. Be careful not to deflate the eggs.

  4. 4

    Add Dry Ingredients

    Sift the all-purpose flour and salt over the chocolate-egg mixture and gently fold until just combined. Add the vanilla extract and mix lightly.

  5. 5

    Prepare Baking Dish

    Preheat your oven to 200°C (400°F). Grease four ramekins with butter and dust with cocoa powder to prevent sticking.

  6. 6

    Bake the Cakes

    Pour the batter evenly into the prepared ramekins. Bake in the preheated oven for about 12-14 minutes, or until the edges are set but the center is still soft.

  7. 7

    Serve

    Let the cakes cool for 1 minute, then carefully invert each ramekin onto a plate. Serve warm with a scoop of vanilla gelato.

Vanilla Gelato

  1. 8

    Prepare the Vanilla Mixture

    In a saucepan, combine the milk, heavy cream, and granulated sugar. Split the vanilla bean lengthwise, scrape the seeds, and add both the seeds and the pod to the mixture.

  2. 9

    Heat the Mixture

    Heat the mixture over medium heat until it is hot but not boiling. Stir occasionally to dissolve the sugar.

  3. 10

    Whisk Egg Yolks

    In a separate bowl, whisk the egg yolks until they are pale and slightly thickened.

  4. 11

    Temper the Egg Yolks

    Slowly pour a small amount of the hot milk mixture into the egg yolks while whisking constantly. Once tempered, gradually add the egg yolk mixture back into the saucepan.

  5. 12

    Thicken the Gelato Base

    Cook the mixture over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5-7 minutes).

  6. 13

    Chill and Freeze

    Remove from heat, strain the mixture into a bowl, and let it cool to room temperature. Cover and refrigerate until completely chilled (at least 4 hours or overnight).

  7. 14

    Churn the Gelato

    Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until thick and creamy.

  8. 15

    Serve

    Transfer to a container and freeze until firm. Serve alongside the molten chocolate cake.

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