step by step guide to prepare quick Torta di cioccolata

What’s happening? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Torta di cioccolata. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Torta di cioccolata is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Torta di cioccolata is something that I’ve loved my entire life.

Table of Contents


  • 100g whole blanched almonds
  • 2/3 cup (100g) blanched hazelnuts (see note)
  • 2/3 cup (100g) unsalted pistachio kernels
  • 200g plain butter biscuits or shortbread
  • 2 tablespoons chopped glace orange
  • 200g dark chocolate, chopped
  • 2 eggs, plus 2 extra yolks
  • 1/2 cup (110g) caster sugar
  • 150g unsalted butter, melted
  • Cocoa powder, to dust


  • Step 1
    Preheat oven to 180°C. Lightly oil the base of a 23cm springform cake pan and line with baking paper. Spread nuts on a baking tray and roast for 5-6 minutes or until golden. Remove and cool. Place in a food processor and pulse until coarse crumbs. Remove and set aside, then add the biscuits to the processor and process to coarse crumbs (or place in a plastic bag and crush with a rolling pin).
  • Step 2
    Combine the nuts, biscuits and glace orange in a bowl. Melt the chocolate in a heatproof bowl set over a pan of gently simmering water, making sure the bowl doesn’t touch the water, then cool slightly.
  • Step 3
    Place the eggs, extra yolks and sugar in the bowl of an electric mixer and beat for 5-6 minutes until thick and pale. Slowly add the butter with the mixer running. Beat in the cooled chocolate and fold in the biscuit mixture.
  • Step 4
    Pour into the prepared pan, then refrigerate for 4 hours or until firm. Transfer to a serving plate, dust with cocoa and cut into wedges to serve.

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