Tortino Di Cioccolato Recipes

TORTINO DI CIOCCOLATO

Steps:

• Preheat the oven to 400°F Melt the butter. Combine chopped chocolate with 2/3 cup plus 1 tbsp of sugar then add hot melted butter. Stir a few times, then let stand 3-4 minutes to melt chocolate. Stir until smooth.
• Beat egg yolks in a large bowl, then slowly whisk in chocolate mixture, then add breadcrumbs. Stir until well-combined.
• Beat egg whites and salt, either in a stand mixer with the whisk attachment, or with a hand-held electric mixer, at medium speed. When foamy, reduce speed to low and gradually add remaining 1/3 cup sugar. Increase speed back to medium and whip until stiff, shiny peaks form; do not overwhip. Fold egg whites into chocolate mixture in three or four equal portions.
• Line 12 muffin cups with paper liners. Fill each liner about 3/4 full. Bake in preheated oven until puffed and just set in the center, about 10 minutes. Remove from oven and transfer to a rack until completely cool. Store in an airtight container at room temperature for up to 3 days.

TORTINO AL CIOCCOLATO

Steps:

• The preparation is short and very simple. Start by chopping the chocolate into very small pieces and place in a saucepan together with the butter into small pieces. Melt it all together and stir until you obtain a smooth and homogeneous mixture. Let cool. In another bowl, beat the eggs, egg yolks, and sugar together with an electric whisk until they become swollen and clear. Now take the melted chocolate and add it in this compound. Continue beating and add the flour. Butter 5 or 6 little ramekins and divide the dough into equal parts for each mold. Cover the molds with aluminum foil and place in the freezer for a couple of hours. You can leave it in the freezer for days and pull them out just before serving. Remove the aluminum and put your cupcakes in the oven and cook at 220°C per minute. Once cooked, form into patties and sprinkle with icing sugar. The secret to the filling remaining soft and warm lies in freezing the pie. This makes it impossible to cook the whole thing, leaving the inside soft and warm. If you want to give the dough a more intense aroma, you can add a couple of tablespoons of brandy or coffee. We advise you to serve the chocolate cake accompanied with custard served in a lovely cup.

VISTORTA TORTA DI CIOCCOLATO

Steps:

• 1. Preheat oven to 375°. Butter an 11" springform pan with 1 tbsp. of the butter, line bottom with parchment paper; butter paper, then dust bottom and sides with flour. Melt chocolate in top of double boiler set above simmering water over medium heat. Set aside to cool. 2. Put remaining 12 tbsp. butter in a large bowl and beat with an electric mixer until fluffy. Gradually add sugar, beating for 2-3 minutes. Add egg yolks one at a time, beating well between each addition, then add chocolate, beating just enough to blend it in. Stir in almonds and brandy, then set aside. 3. Put egg whites and salt in a large clean bowl and beat with an electric mixer until they form medium-stiff peaks. Add a third of the whites to the chocolate mixture and fold in with a rubber spatula, then carefully fold in remaining whites in two batches, taking care not to deflate the batter. Pour into prepared pan. 4. Put pan in oven and bake for 15 minutes, reduce heat to 350°, and continue baking until a skewer stuck into center of cake comes out clean, 30-40 minutes. Remove cake from oven and set aside to cool. Unmold, peel off parchment, and place, right side up, on a cake plate. Dust liberally with confectioners' sugar just before serving.

RICOTTA TART: TORTA DI RICOTTA

Steps:

• For the pasta frolla: Combine sugar, butter, egg, milk, baking powder and salt in a large bowl and mix well. Fold in the flour but do not over mix; make sure that the mixture remains cool and does not become pasty. Shape into a disk, wrap in plastic and refrigerate for 30 to 60 minutes, or until firm.
• For the Ricotta Filling: Place the ricotta in a large bowl stir in the sugar, then the eggs one at a time. Add the vanilla being careful not to over mix.
• Preheat the oven to 350 degrees F.
• Cut off 1/2 of the pasta frolla and reserve. Roll 1/2 of the dough into a 14-inch disc and line a 9-inch cake pan with it. Allow the dough to hang over the edge of the pan. Roll out the reserved dough into a 10-inch circle. Reserve. Pour the ricotta filling into the crust base. Lay the reserved 10-inch circle of dough on the top of the filling. Trim the excess so there is a 1/2 to 3/4-inch overhang. Take the flap of dough left on the edge of the ring and roll it on itself so that it rests completely within the pan.
• In a small bowl, beat together the egg with a pinch of salt and a few drops of water to make an egg wash. Brush the surface of the torta with the beaten egg mixture. Place the torta in the lower third of the oven and bake for about 45 minutes until the filling is set and the crust is golden brown. Remove from the oven and cool in the pan. Serve warm, or at room temperature.