Tortino al cioccolato
Rich Italian chocolate fondant cakes with a soft, molten centre, baked quickly and served warm.
- 150 g chocolate
- 85 g butter
- 2 pc eggs
- 2 pc egg yolks
- 4 tbsp caster sugar
- 2 tbsp plain flour
- instant coffee
- salt
- cocoa powder
Shop these in one order
Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Prepare the moulds with a coat of butter and a dusting of cocoa powder.
- Step 2
Preheat the oven to 230°C.
- Step 3
In a bowl, mix the flour, salt, and instant coffee.
- Step 4
In another bowl, melt the butter and chocolate in a water bath and make sure not to overheat the mixture.
- Step 5
In another bowl, whisk the eggs, egg yolks, and sugar until very fluffy, pale, and more than double the volume.
- Step 6
Pour the melted chocolate mixture on the fluffy eggs and mix to combine well.
- Step 7
Finally, add the dry ingredients and fold to incorporate, keeping as much fluffiness as possible and using delicate movements.
- Step 8
Pour the batter into the prepared moulds, filling them 3/4 of the way.
- Step 9
Bake for up to 7 minutes (time depends on the size of your mould), so bake a test one to calculate the correct timing.
- Step 10
Serve as soon as possible while still warm, with whipped cream, berries, or ice cream if you like.
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