Torta Al Cioccolato Recipe
Warm Molten Chocolate Cake, Vanilla Gelato, Creme Anglaise
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Torta al Cioccolato
Method
Preparation Steps
- 1
Melt the Chocolate and Butter
In a heatproof bowl, combine the dark chocolate and unsalted butter. Melt them together over a pot of simmering water, stirring until smooth. Remove from heat and let cool slightly.
- 2
Mix the Sugar and Eggs
In a separate bowl, whisk together the granulated sugar and large eggs until the mixture is pale and fluffy.
- 3
Combine Mixtures
Gradually add the melted chocolate mixture to the egg mixture, stirring gently to combine.
- 4
Add Dry Ingredients
Sift the all-purpose flour and salt into the chocolate mixture. Fold gently until just combined, being careful not to overmix.
- 5
- 6
Fill Ramekins
Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.
- 7
Bake
Place the ramekins on a baking sheet and bake in the preheated oven for 10-12 minutes, until the edges are firm but the center is still soft.
- 8
Serve
Remove from the oven and let cool for a minute. Invert each ramekin onto a plate. Serve warm with a scoop of vanilla gelato and drizzle with creme anglaise.
