How to Make Italian Chocolate Torta! | Bake Along w/ Anna Olson
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- Опубликовано: 5 фев 2025
- Recipe below-bake along! For the true chocolate lover! Making this cake is similar to making a brownie, except that whipped egg whites are folded in before baking. The result is a cake that is more delicate and refined than a brownie but still intensely chocolaty. This flourless, rich, single-layer chocolate cake hails from Ferrara in the Emilia region of Italy and is known as Torta Tenerina.
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• Recipe •
Makes one 9-inch (23 cm) torte
Serves 12 to 16
Prep Time: 20 minutes, plus chilling
Cook Time: 25 minutes
Note: This cake collapsing in the centre as it cools is expected. After 20 minutes of baking, the centre of the cake will appear very fluid still, but don’t be tempted to bake it any more than 5 minutes longer. If you do, the outside of the cake will be dry and crumbly once cooled. The large quantity of chocolate in the recipe needs time to cool and set, which is why the cake will seem underdone when you pull it from the oven.
The cake will keep, well wrapped, in the fridge for up to 4 days. Pull the cake from the fridge 30 minutes before you plan to serve it.
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• Ingredients •
12 oz (360 g) dark baking/couverture chocolate
⅔ cup (160 g) unsalted butter, cut into pieces
⅔ cup (140 g) granulated sugar
½ cup (60 g) Dutch-process cocoa powder
2 Tbsp (16 g) cornstarch or potato starch
½ tsp fine salt
2 Tbsp (30 mL) 2% milk
4 large eggs, separated, at room temperature
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• Directions •
1. Preheat the oven to 350°F (180°C). Grease a 9-inch (23 cm) springform pan. Line the bottom of the pan with parchment paper and coat the sides of the pan with sugar, tapping out any excess.
2. Melt the chocolate and butter in a metal bowl placed over a pot of barely simmering water, stirring constantly until melted. Remove the bowl from the heat and allow to cool while preparing the other ingredients.
3. *Combine the dry ingredients*. Whisk the sugar, cocoa powder, cornstarch (or potato starch) and salt together to remove any lumps in the cocoa. Using a spatula, stir this mixture into the melted chocolate followed by the milk. Add the egg yolks to the chocolate and stir again. The mixture will be a thick paste.
(In a recipe that includes flour, I typically sift the dry ingredients before adding them to the batter. Here the coarse granulated sugar easily breaks down any lumps in the cocoa powder when you whisk everything together. That means no sifting is needed-and one less tool to use and wash.)
4. *Whip the egg whites and fold into the batter*. Using a stand mixer fitted with the whip attachment, whip the egg whites on high speed until they hold a medium peak when the beaters are lifted. Fold the whites into the chocolate in two additions, folding well after each one. The egg whites will deflate a little as you fold them in. Scrape the batter into the prepared pan and gently spread to level the batter.
5. Bake the cake for 20 to 25 minutes, until the cake is set just an inch (2.5 cm) around the edge but is still very jiggly in the centre. Cool the cake completely in its pan on a rack; the centre of the cake will immediately begin to collapse. Chill the cake for at least 2 hours. Remove from the pan to serve.
Thankyou so much for the delicious recipe 😊😋Gorgeous Anna and as always the Best of all the Bakers ❤
This is a great "go too " cake. And flourless. Screams out for a whole lot of cream on top too Yum! Thanks.
Happy new year Anna thank you so much bless to your family 🙏
This is a Winner❤
Looks delicious 😋
Lots of cooking gems interspersed with a perfect exposition of the recipe. Thanks. Each year I buy a large bag of Valrhona Guanaja (70%) feves to make my chocolate deserts.
Looks so yummy…will be making this for sure…thank you!
This looks amazing. Going to make for next book club. Ps you look amazing in blue
Oh Yum indeed!
Yum!
😋😋😋
Hi Anna
Would you be able to tell me where you order your chocolate from? I am in the GTA and looking for suggestions.
Also when the torte comes out of the oven do you cool it in the springform and then once cooled remove it from the springform pan?
Thanks again for sharing your recipes and most of all your knowledge. So enjoy making your recipes.
Thanks Anna! Quick question- instead of adding sugar to chocolate mix, how about if we beat the sugar with egg white and add that to the chocolate mix?
Anna....what would be your go to dessert for a dinner party! X
Where is the recipe? No encuentro la receta y las cantidades ! Saludos desde México 🇲🇽🇲🇽🇲🇽🇲🇽🇲🇽🇲🇽
sordos 🤳👈😱 nuevo siempre más gusto bien gracias 😋🤳👈 mejor 👌
I prefer to: (a) use ground almonds instead of cornstarch; (b) whisk the egg yolks before adding them,; (c) needs vanilla, amatetto, or an orange liqueur; (d) agree quick folding of egg white is good; (e) don't overcook; (f) cool, then refrigerate, then bring back to a cool room temp to serve.
Y las cantidades de los ingredientes ? No están escritos 😮😮😮😮
Anna, will it work if we use a smaller pan to get a taller cake? Would that not make it bake through evenly? Or it'll work but we need to adjust temp and time?
After my 2nd night off so should actualyy be awale like a 'normal' person maybe even bake along this time if i remember to get the ingredients ready. Is this recipe in any of your cookbooks? Thanks for your videos and live bakie-a-longs! From grimsby
Also can I use regular cocoa or do I need to use Dutch process?
I use Dutch process in this recipe, but regular cocoa will work just fine.
@@ohyum Thanks
was wondering if this is in any of your cookbooks?
You can find it in print in "Baking Wisdom".
Thanks
Made this right after the airing meant to do it bake--long but dodnt get the stuff measured in time...tastes great! .. had to use 1/2 dark and 1/2 dark unsweetened and think i overwhipped the eggs whotes but still turned out great! Thanks vor all your great recipes...from grimsby
I will have to catch this one after it's posted because of my work schedule.
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