Italian Chocolate Torte
Ingredients
The Torte
-
1 ½
cups
mixed nuts
-
8.75
oz
bittersweet chocolate
-
10 ½
tablespoons
unsalted butter
-
½
cup
light brown sugar
-
¼
cup
plain Greek yogurt
-
¼
cup
mascarpone
-
¾
cup
whole wheat flour
-
3
large
eggs
-
2
tablespoons
unsweetened cocoa
-
2
tablespoons
rum (optional)
-
¾
cup
dried cranberries
-
½
cup
dried pineapple
-
½
cup
candied ginger
-
⅛
teaspoon
sea salt
The Chocolate Topping
-
8
oz
semi sweet chocolate
-
4
tablespoons
unsalted butter
-
3
tablespoons
heavy cream
Instructions
- Preheat the oven to 350°F and prepare a 9-inch springform pan with butter.
- Roast the mixed nuts in the oven for about 10 minutes, then chop them.
- Melt the bittersweet chocolate over simmering water and set aside.
- In a mixer, whip the softened butter and brown sugar for about 10 minutes.
- Add mascarpone and Greek yogurt, mixing until combined.
- Incorporate the melted chocolate, flour, egg yolks, and cocoa, mixing just enough to combine.
- Fold in the cranberries, roasted nuts, pineapple, candied ginger, and rum.
- Whip the egg whites with salt until soft peaks form, then fold into the chocolate mixture.
- Pour the mixture into the prepared pan and bake for 30-40 minutes.
- Allow the cake to cool on a wire rack.
- For the topping, melt the semi-sweet chocolate with butter and heavy cream over simmering water.
- Spread the chocolate topping over the cooled torte and refrigerate for 30 minutes before slicing.
Nutrition Facts (estimated)
Servings
12
Calories
644
Total fat
43g
Total carbohydrates
57g
Total protein
9g
Sodium
59mg
Cholesterol
95mg
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