Tortino with hot chocolate
6 servings
40 minutes
Tortino with hot chocolate is a refined dessert of Italian cuisine that captivates gourmets with its tenderness and rich flavor. Its roots trace back to Mediterranean baking traditions where chocolate is valued for its deep texture and noble aroma. Made from eggs, sugar, butter, and the finest chocolate, tortino features a delicate crust and a liquid, gooey center that reveals itself with every bite. This dessert pairs perfectly with vanilla sauce, fresh berries, and powdered sugar, creating a balance of flavors—from sweetness to a slight tartness. Tortino is served hot to keep the chocolate flowing and enhance its aroma. This dessert symbolizes sophistication and is the perfect ending to a romantic dinner or festive feast.
1
This dish requires six eggs and four yolks. Add sugar to them and beat the mixture with a mixer for 10 minutes — until thick consistency.
- Chicken egg: 10 pieces
- Sugar: 300 g
2
Melt chocolate and butter in a water bath. The water in the pot should be hot, but should not boil! Grease the inside of the cake molds with butter. Pour the hot chocolate into the bowl where the eggs were whipped and mix gently. Add the flour in two batches.
- Chocolate: 200 g
- Butter: 200 g
- Wheat flour: 100 g
3
Pour the batter into the molds. Do not fill them to the brim — the batter will rise while baking! The oven should be preheated to 180 degrees. After 10 minutes, the tortino will be baked, and there will be hot chocolate inside.
4
The mold should be placed in cold water for a couple of minutes. This is necessary for the tortino to easily separate from the mold. The dessert should remain hot so that the chocolate inside doesn't thicken. Pour the tortino with vanilla sauce. Berries and powdered sugar can be used for decoration.
- Vanilla syrup: to taste