Chocolate Tortino

Jump to Recipe or Nutritional Information

The Tortino al Cioccolato or coulant is a warm chocolatey goodness in the form of small chocolate cake with a moist and liquid chocolate center. The most interesting is part is when you crack into the center and you see the liquid chocolate oozing out into the plate.

I have tasted my first ever chocolate tortino on my second journey to Tuscany around 13 years ago. We were in the heart of Siena when we decided to have a light risotto for lunch. Actually I wasn’t really hungry but when the waiter suggested we try their delicious tortino. I could not resist albeit not knowing what I was going to taste. I have to admit that this Hot Chocolate “Love” Cake also melted my heart.

Back home, I started batch freezing these small cakes so that I could serve it in 15 minutes whenever I felt like it. Actually, before offering it to guests I suggest you always try this out yourself cause the exact time in the oven might depend on the oven itself.

Chocolate Tortino Step by Step

First cut the dark chocolate into chunks, then place in a bowl and melt in the chocolate in a bain-marie. Stir with a spoon to help it melt quicker. When the chocolate has melted, add the butter and stir until it is completely mixed. If you prefer you can also use the microwave on 600W for 1 to 2 minutes to melt the chocolate and butter.

Meanwhile, in another bowl beat the eggs and the yolk adding also the icing sugar and the vanilla bean seeds. Continue to whisk until it is light yellow and frothy. Pour the melted chocolate inside the egg mixture and continue whisking until the chocolate is incorporated in the mixture.

The next step is to add the dry ingredients. Add the sifted flour and cacao powder and mix well with a spatula.

Take some 8cm molds with a high edge and butter the bottom and edges well. Subsequently, sprinkle with cacao or brown sugar. Pour the mixture filling 2/3 of the mold and then cook in a preheated conventional oven at 180 degrees for 13 – 15 minutes. Take out of the oven immediately.

The molds should be turned upside down on a small plate to turn out each cake.

Before serving, decorate with icing sugar and enjoy!

Accompaniments and Sides

The chocolate tortino can be served with a handful of berries and vanilla ice-cream

Recipe

Yum

AuthorwellbeingbaristaCategory, DifficultyBeginner

Yields4 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins

For the cupcakes (4 with 8cm diameter)
 150 g Dark chocolate
 20 g Flour 00
 2 Eggs, medium
 90 g Icing sugar
 80 g Butter
 10 g Cacao powder
 1 Egg Yolk
 1 Vanilla bean
To Serve
 10 g Icing Sugar
Nutrition Facts

Servings 4


Amount Per Serving
Calories 521Calories from Fat 315
% Daily Value *
Total Fat 35g54%
Saturated Fat 21g105%
Trans Fat 0g
Cholesterol 174mg58%
Sodium 40mg2%
Potassium 294mg9%
Total Carbohydrate 46g16%
Dietary Fiber 4g16%
Sugars 39g
Protein 7g15%

Vitamin A 173%
Vitamin C 0%
Calcium 20%
Iron 40%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

1

First cut the dark chocolate into chunks, then place in a bowl and melt in the chocolate in a bain marie. Stir with a spoon to help it melt quicker

2

When the chocolate has melted, add the butter and stir until it is completely mixed.

3

Meanwhile, in another bowl pour the eggs and the yolk and whisk adding also the icing sugar and the vanilla bean seeds. Continue to whisk until it is light and frothy.

4

Pour the melted chocolate inside the egg mixture and continue whisking until you get a homogeneous mixture.

5

Add the flour and cacao powder, sifted, and then mix with a spatula mixing the ingredients well.

6

Take some 8cm molds with a high edge and butter the bottom and edges well. Subsequently, sprinkle with cacao or brown sugar. Pour the mixture filling 2/3 of the mold and then cook in a preheated conventional oven at 180 degrees for 13 - 15 minutes. Take out of the oven immediately.

Ingredients

For the cupcakes (4 with 8cm diameter)
 150 g Dark chocolate
 20 g Flour 00
 2 Eggs, medium
 90 g Icing sugar
 80 g Butter
 10 g Cacao powder
 1 Egg Yolk
 1 Vanilla bean
To Serve
 10 g Icing Sugar

Directions

1

First cut the dark chocolate into chunks, then place in a bowl and melt in the chocolate in a bain marie. Stir with a spoon to help it melt quicker

2

When the chocolate has melted, add the butter and stir until it is completely mixed.

3

Meanwhile, in another bowl pour the eggs and the yolk and whisk adding also the icing sugar and the vanilla bean seeds. Continue to whisk until it is light and frothy.

4

Pour the melted chocolate inside the egg mixture and continue whisking until you get a homogeneous mixture.

5

Add the flour and cacao powder, sifted, and then mix with a spatula mixing the ingredients well.

6

Take some 8cm molds with a high edge and butter the bottom and edges well. Subsequently, sprinkle with cacao or brown sugar. Pour the mixture filling 2/3 of the mold and then cook in a preheated conventional oven at 180 degrees for 13 - 15 minutes. Take out of the oven immediately.

Chocolate Tortino

Nutritional Information

The chocolate tortino is a delicious sweet treat good for any occasion. t is also a wonderful dessert to eat on Valentine’s day!

Calories Carbs Fat Protein
Macros 521 cals 46g 35g 7g
Macros % 32.1% 59.8% 5.3%

 

 

Leave a Reply

Your email address will not be published. Required fields are marked *