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Torta di cioccolata
Torta di cioccolata
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Impress guests with indulgent Italian chocolate torte.
Ingredients:
  • 100g whole blanched almonds
  • 100g hazelnuts
  • 100g pistachio
  • 200g plain butter biscuits or shortbread
  • 40.00 ml chopped glace orange
  • 200g dark chocolate, chopped
  • 2 eggs, plus 2 extra yolks
  • 110g caster sugar
  • 150g unsalted butter, melted
  • Cocoa powder, to dust
Instructions:
  • 1. Preheat your oven to 180°C. 2. Lightly grease the base of a 23cm springform cake pan and line it with baking paper. 3. Spread nuts on a baking tray and roast for 5-6 minutes until golden. 4. Allow the nuts to cool, then pulse them in a food processor until coarse crumbs are formed. Set aside. 5. Process the biscuits in the food processor until coarse crumbs form, or crush them in a plastic bag with a rolling pin.
  • In a large bowl, mix together the nuts, biscuits, and glace orange. Melt the chocolate in a heatproof bowl over simmering water, ensuring the bowl does not touch the water. Cool the melted chocolate slightly before proceeding.
  • In the bowl of an electric mixer, combine the eggs, extra yolks, and sugar. Beat for 5-6 minutes until thick and pale. With the mixer running, slowly add the butter. Then, beat in the cooled chocolate and gently fold in the biscuit mixture.
  • Transfer the mixture into the prepared pan and chill for 4 hours or until set. Once firm, place on a serving plate, sprinkle with cocoa powder, and slice into wedges before serving.

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