Torta di cioccolata (or Italian style chocolate cake)
This delicious recipe for a torta di cioccolata is originally a Jamie Oliver recipe and so worth making!
Torta di cioccolata
There is something about chocolate. It is so entirely satisfying to eat and is so versatile. I’m not sure how many chocolate cakes I’ve made in my lifetime but there are many. And not to mention things like brownies or chocolate mousse (try this Italian chocolate mousse if you’re a chocolate lover too)
This torta di cioccolata or Italian style chocolate cake is a sort of refridgerator cake as there is no cooking required. You do use the oven but only to roast the nuts. The cake itself is placed in the refridgerator to set.
I used gluten free cookies for the torta di cioccolata which makes the entire cake gluten free. Now that is not a must obviously. You can easily make it into whatever you like. Jamie used biscotti of the regular kind in this recipe.
The cookies do give the chocolate cake it’s crunch in addition to the nuts of course, but since the crunch of a cookie is quite different from the crunch of the nuts I would definitely not leave them out. Use whatever cookie you desire.
Now this torta di cioccolata is quite heavy as you can probably imagine with the amount of nuts and chocolate that goes in. But it is very satisfying so you ultimately do not need a big piece of it to make you happy. We served it with a little bit of whipping cream but that is totally optional. It’s good as it is.
So if you’re a fan of chocolate, definitely try this recipe for an Italian style chocolate cake or Italian style refridgerator cake.
Of course you can easily vary with the contents of the torta di cioccolata. You can change the kind of nuts that go in. You can switch up the chocolate used. Go for all milk or go for all dark or even mix in some white chocolate if you want.
The cake keeps in the fridge for around 5 days. Make sure you cover it well when placing in the fridge to prevent other aromas to enter the chocolate.
Torta di cioccolata
- Baking tin 20 x 20 cm
- 150 gr salted butter plus extra for greasing
- 100 gr whole almonds
- 100 gr hazelnuts
- 100 gr pistachio
- 200 gr gluten free biscotti or tea biscuits
- 50 gr cranberries chopped
- 100 gr dark chocolate
- 100 gr milk chocolate
- 2 medium eggs
- 2 eggyolks
- 100 gr sugar
- cacao for dusting
- Preheat the oven to 180˚ C. (350˚F)
- Grease a 20 x 20 cm square tin and cover with baking paper. Spread the almonds, hazelnuts and pistachio’s on a large baking tray and roast them in the oven for about 10 minuten until golden brown.
- Take out of the oven and leave to cool.
- Put the cooled nuts into a foodprocessor and grind them till you have coarse crumbs (use the pulse button) Mix them in a bowl with the cookie crumbles and the cranberries.
- Melt both of the chocolates together with the butter in a heatproof bowl above a pot of boiling water until you have a shiny smooth mixture.
- Whisk the eggs, eggyolks and the sugar for about 5 minutes with an electric mixer, till the volume triples. Spoon the chocolate mixture through it in batches and once all incorporated add the nuts, cookie crumbles and the cranberries.
- Spoon the mixture into the covered baking tray and leave to set in the fridge. This will take at least 4 hours. Remove the torta from the tin, cover with cacao and cut into slices.
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.