Chocolate Torte

Prep Time: 30 min
Inactive Time: 3 min
Cook Time: 37 min
Total Time: 1 hr 10 min
Servings: 10 or more
  • 4 oz unsweetened chocolate, chopped (4 squares)
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • Pinch salt
  • 3/4 cup Filippo Berio Extra Light Olive Oil
  • 1 3/4 cups granulated sugar
  • 4 eggs
  • 2 tsp vanilla
  • 1 cup semi-sweet chocolate chunks
  • Pecan Crunch:
  • 1 ½ cups pecans, roughly chopped
  • 3 tbsp granulated sugar
  • 1 tsp kosher salt
    •  

      • Preheat oven to 350°F.
      • Grease 10-inch round springform pan with olive oil.
      • In sauté pan, combine pecans, sugar and salt over low heat; stir constantly, until nuts are toasted and sugar begins to melt slightly. Remove from pan; let cool.
      • In small microwaveable bowl, microwave unsweetened chocolate for 2 minutes; stir well (if any lumps remain, microwave for about 20 seconds longer.) Stir and set aside.
      • On sheet of waxed paper, combine flour, baking powder and salt. Stir to mix well; set aside.
      • Using electric mixer, beat olive oil with sugar until combined. Beat in eggs, one at a time. Add melted chocolate and vanilla. With mixer on low, beat in flour mixture just until incorporated. Fold in chocolate chunks; spread evenly into prepared pan. Top with Pecan Crunch.
      • Bake for 35 to 45 minutes or until toothpick inserted into center comes out clean. Transfer to rack; let cool. Remove outer ring of pan.

       

      Tips:

      • Sprinkle with icing sugar before serving if desired.
      • Instead of topping with Pecan Crunch, mix 1/2 cup toasted and cooled pine nuts, walnuts or hazelnuts into the batter if desired.
      • As the torte bakes, it will rise, then fall slightly. The surface may crack, giving it a rustic look.
      • Whipped cream, a scoop of vanilla ice cream or a scattering of fresh raspberries makes a great accompaniment to the torte.

       

      Recipe provided by Chef Francesco Tonelli

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    Categories

    Dessert

    Ingredient: Eggs

    Cooking Method: Bake

    World Cuisine: American

    Product: Extra Light

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