THE ART OF ITALIAN DINING
This recipe has been in my repertoire for a while now and after the words of appreciation during our last CULINARY MISCHiEF (you can see pictures here) i decided to share what I believe being one of the best chocolate dessert out there.
So, when Channel 3 asked me if i wanted to join their ‘Your Life A to Z‘ show I couldn’t help but make TORTINO AL CIOCCOLATO. Now, let’s be clear: Chefs are not bakers and bakers are not Chef. One is a matematician and the other one an artist. One goes by eye the other one cooks with a scale in the hands. One uses his left brain, the other one his right side.
You get my point, don’t you?
That said i have to agree that cakes exude magic. The aroma coming out of the oven always gave me a sense of safety and intimacy.
The tortino al cioccolato is one of these recipes that is perfect for any kind of party: it’s fast and easy to prepare yet impressive, it takes a short time to bake and it can be even prepared in advance
You can vary the garnish every time: a white chocolate sauce in the winter and any kind of fruit (especially berries) in the summer. Scoop a ball of gelato on top and you will be ‘golden’. If you are not a fan of eating desserts post-dinner/late in the night you can have it with your afternoon coffee or (like myself) for breakfast.
Yes, i just said i have it for breakfast.
There’s a lot of love in a cake, especially if you bake it yourself. Your hands have great potential, if you use them right. All you need is your willingness to find out what amazing things you can create with your own two hands, starting from this recipe. You will also learn a little secret to happiness: dark chocolate with an aftertaste of rum.
Happy Friday, friends!!
TORTINO AL CIOCCOLATO
A gooey, decadent dessert-a hot pudding with a molten middle–irresistible! This is perfect for entertaining, as it can be made way ahead of time. They will sit happily in the fridge overnight, or in the freezer for up to a month (baking from frozen, add 5 minutes extra onto cooking time). I strongly advise you to make some extras as an ‘insurance policy’ to allow for any errors. I can assure you that they won’t go to waste if all goes to plan. Once you have mastered this recipe, feel free to experiment with flavourings–add Baileys, Cointreau or finely grated orange zest to the chocolate—the possibilities are endless!
Yields 9 cakes
1. Using upward strokes, heavily brush the melted butter all over the inside of nine 150 ml pudding molds. Place them into the fridge or freezer. Once they are chilled, brush more melted butter over the chilled butter, then add a good spoonful of cocoa powder into the mold. Tip the mold so the powder completely coats the butter. Tap any excess cocoa out, and then repeat with all of the molds.
2. Place a bowl over a pan of barely simmering water, and then slowly melt the chocolate and butter together. Remove bowl from heat and stir until smooth. Leave to cool for about ten minutes.
• 3 In another bowl whisk the eggs and yolks together with the sugar until thick and pale and the whisk leaves a trail. Sift the flour into the eggs, and then beat together.
• 4 Pour the melted chocolate into the egg mixture in thirds, beating well between each addition until all the chocolate is added and the mixture is completely combined to a loose cake batter. Add the rum and mix well.
• 5 Tip the fondant into a jug, then evenly divide between the molds. These can now be frozen for up to a month and cooked from frozen. If not freezing, chill for a minimum of 20 minutes or up to 24 hours.
• 6 Heat the oven to 392F
• 7 Place the fondants on a baking tray then cook for 10-12 minutes until the tops have formed a crust and they are starting to come away from the sides of their molds. Remove from the oven, and then let them sit for 1 minute before turning out.
• 8 Loosen the fondants by moving the tops very gently so they come away from the sides, easing them out of the molds. Tip each one slightly onto your hand so you know that it has come away, then tip back into the mold, put a plate on top and turn it over.
• 9 Serve with a scoop of your favorite gelato and a white chocolate sauce