Torta Pistocchi - Decadent Italian Chocolate Cake

Ingredients

• 250g (9 oz) high-quality dark chocolate 250g (9 oz) high-quality dark chocolate
• 200g (1 cup) unsalted butter 200g (1 cup) unsalted butter
• 150g (3/4 cup) granulated sugar 150g (3/4 cup) granulated sugar
• 4 large eggs 4 large eggs
• 1 tsp instant espresso powder 1 tsp instant espresso powder
• 1 tsp vanilla extract 1 tsp vanilla extract
• Zest of 1 orange Zest of 1 orange
• 50g (1/2 cup) all-purpose flour 50g (1/2 cup) all-purpose flour
• Pinch of salt Pinch of salt
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 26g, 15g
• Carbohydrates (total, sugars): 34g, 26g
• Protein: 5g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease a round cake pan and line the bottom with parchment paper.
2. 2.
   In a heatproof bowl, melt the dark chocolate and butter together over a double boiler, stirring until smooth. Remove from heat and let it cool slightly.
3. 3.
   In a separate bowl, whisk together the sugar, eggs, espresso powder, vanilla extract, and orange zest until well combined.
4. 4.
   Gradually pour the melted chocolate mixture into the egg mixture, whisking continuously.
5. 5.
   Sift the flour and salt into the chocolate mixture and gently fold until just combined.
6. 6.
   Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. 7.
   Bake for approximately 30-35 minutes, or until the edges are set and the center is slightly jiggly.
8. 8.
   Remove from the oven and let the cake cool completely in the pan before transferring it to a serving plate.
9. 9.
   Dust the top of the cake with powdered sugar before serving.

Treat your ingredients with care...

• Dark chocolate — Choose a high-quality dark chocolate with at least 70% cocoa content for the best flavor.
• Instant espresso powder — If you don't have instant espresso powder, you can use strong brewed coffee as a substitute. Simply reduce the amount to 1/2 tsp.
• Orange zest — Make sure to use organic oranges or wash the oranges thoroughly before zesting to avoid any unwanted chemicals.

Tips & Tricks

• For an extra touch of elegance, serve the Torta Pistocchi with a dollop of freshly whipped cream or a scoop of vanilla gelato.
• To intensify the orange flavor, you can add a few drops of orange liqueur to the batter.
• Allow the cake to cool completely before slicing to achieve clean and neat slices.
• Store any leftovers in an airtight container at room temperature for up to 3 days.
• For a special occasion, garnish the cake with chocolate shavings or fresh berries.

Serving advice

Serve Torta Pistocchi at room temperature to fully appreciate its rich and velvety texture. Dust the top with powdered sugar for an elegant finishing touch.

Presentation advice

To enhance the visual appeal, place a sprig of fresh mint or a few raspberries on each slice before serving. Serve on a decorative cake stand or plate to showcase the beauty of the cake.