Torta al Cioccolato

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Aug 26, 2015


Torta al Cioccolato

Posted in : Butter, Chocolate, Plugrá on by : globalwebdesign

Torta al Cioccolato
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Yield Servings
Author Chef Chef Luke Palladino
Prep time 45 minutes
Cooking time
Total time 45 minutes


This chocolate tort, made with rich, creamy Plugrá butter, is perfect served with your favorite gelato or fresh whipped cream.


  • 1 cup Plugrá European-Style Butter
  • 12 ounce bittersweet chocolate, chopped
  • 5 eggs
  • 1 cup sugar


  1. Melt chocolate and Plugrá European-Style Butter over a bain-marie. Remove from heat when completely melted and smooth.
  2. Beat eggs and 1/3 cup sugar to thick ribbons.
  3. Heat remaining sugar and enough water to moisten over low heat until clear. Pour hot syrup into chocolate, combine and cool ten minutes.
  4. Add chocolate mixture to eggs, beating at medium speed a little at a time until just incorporated. Pour into flexi moulds or disposable aluminum moulds. Place moulds into a roasting pan and cook in a hot water bath at 300°F for approximately 25 minutes or until they set in the center.
  5. Let cool completely before turning out of moulds.
  6. Once turned out of moulds, let sit one hour at room temperature before serving. Place on a cool plate. Garnish with your favorite gelato or freshly whipped cream.