Chocolate Tortino is a sumptuous dessert that’s both rich and comforting. Often referred to as chocolate lava cake, this treat combines a flourless cake and soufflé to create a perfectly indulgent dessert. Whether you’re an experienced chef or a beginner in the kitchen, this recipe is easy to make and always hits the spot.
The possibilities are endless when it comes to presentation. Whipping cream, strawberries, or your preferred ice cream are all acceptable toppings for tortino. Or, you could just serve it plain, letting the deep chocolate flavor take center stage. The chocolate tortino is sure to be a hit with your guests no matter how you serve it.
What is Tortino?
Tortino is a term of Italian origin, used to describe a small cake or tart. In this recipe, the term is used to describe the gooey and decadent chocolate dessert that we all know and love.
Tips for the perfect Chocolate Tortino
- Mix your egg well before adding the next one to get the perfect consistency.
- Be careful not to overcook the cake, as it can turn into a chocolate sponge cake if left in the oven for too long.
- Use high-quality dark chocolate, with a minimum of 50% cacao for best results.
Storing and Reheating
Bake your chocolate tortino for only 5 minutes (instead of 12 min), then store in the refrigerator for up to 3 days. When you’re ready to enjoy, simply preheat the oven to 200°C (392°F) and bake for 9 minutes.
Freezing: unfortunately, this dessert does not freeze well, so it’s best to enjoy it fresh.
Chocolate tortino recipe
- 2 round 7.5 cm wide cake forms
- 90 g dark chocolate
- 20 g cacao
- 30 g flour
- 60 g white sugar
- 2 eggs
- 1 egg yolk
- 100 g butter
- A pinch of salt
- 3 g vanilla powder
- Melt the chocolate and butter/margarine together, then remove the pot from heat. In a separate bowl, sift together cacao, flour, and vanilla powder.
- While the chocolate mixture is still warm, add the sugar and mix well. Then, add the eggs one by one, making sure to mix well after each addition. Stir in the egg yolk.
- Alternately add spoonful of the dry ingredients to the chocolate mixture, mixing well after each addition, until all the dry ingredients are incorporated. Add a pinch of salt and mix briefly.
- Preheat the oven to 200°C (392°F) and prepare the molds by either using cupcake paper forms or creme brulee molds. If using round metal molds, line them with a sheet of paper.
- Pour the mixture into the molds, filling them to about 4-5cm in height. Bake for 12 minutes and immediately remove from the oven to prevent over-cooking.
- Sprinkle it with powdered sugar and serve with fresh berries.
Nutrition table of Chocolate Tortino
|Amount per serving||100 g|
|Energy value||1310 kJ|
|Saturated Fat||13 g|