Torta Al Cioccolato Recipe

Name: Sofia Italian Restaurant Miamis Torta Al Cioccolato Recipe
Cook time: 1 h
Total time: 1 h
Yield: 8 servings
Cuisine: Italian
Ingredients: 200 grams dark chocolate; 100 grams unsalted butter; 150 grams granulated sugar; 3 large eggs; 50 grams all-purpose flour; 100 grams hazelnuts, chopped; 100 ml caramel sauce; 50 grams pine nuts; 4 scoops milk ice cream; 1 pinch salt

Inspired by Sofia Italian Restaurant Miami

Time1h

Serves8

hazelnut crunch, caramel, sweet pine nuts, milk ice cream

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Ingredients

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Torta al Cioccolato

7.05 oz (200 grams) dark chocolate

3 1/2 oz (100 grams) Unsalted butter

5.29 oz (150 grams) granulated sugar

3 large Eggs

1 3/4 oz (50 grams) 00 bread flour

3 1/2 oz (100 grams) hazelnuts, chopped

0.42 cup (100 ml) caramel sauce

1 3/4 oz (50 grams) Pine nuts

4 scoops milk ice cream

1 pinch Celtic sea salt

Method

Preparation Instructions

Prepare the Batter

Preheat the oven to 180°C (350°F). Melt the dark chocolate and butter together in a double boiler or microwave, stirring until smooth. In a separate bowl, whisk the sugar and eggs until pale and fluffy. Gradually add the melted chocolate mixture to the egg mixture, stirring to combine. Sift in the flour and salt, and fold gently until just combined. Stir in the chopped hazelnuts.

Bake the Torta

Pour the batter into a greased and lined 8-inch round cake pan. Bake for 25-30 minutes or until a skewer inserted in the center comes out with a few moist crumbs. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Prepare the Toppings

While the cake is cooling, toast the pine nuts in a dry skillet over medium heat until golden. Set aside. Prepare the caramel sauce if you aren't using store-bought.

Assemble and Serve

Once the cake is cooled, drizzle with caramel sauce, sprinkle with toasted pine nuts, and serve slices with scoops of milk ice cream on the side.