FEATURE RECIPE
Torta nera

Torta nera

Many Italian desserts aren’t overly sweet, such as this bitter chocolate torta.

Serves 14

Cooking Time Prep time 25 mins, cook 1 hour (plus resting)



500 ml   (2 cups) pouring cream
300 gm   dark chocolate (70% cocoa solids)
75 gm   unsalted butter
60 gm   caster sugar
5   egg yolks
100 gm   pitted prunes
To serve:   Dutch-process cocoa powder
Sweet pastry
300 gm   (2 cups) plain flour
150 gm   unsalted butter, coarsely chopped
1   egg


1 For sweet pastry, process flour and butter in a food processor until fine crumbs form, then add egg and ½ tablespoon water and process until just combined. Turn onto a lightly floured work surface and knead lightly until dough is smooth, then flatten into a disc, wrap in plastic wrap and refrigerate until firm (45 minutes-1 hour).
2 Preheat oven to 190C. Roll out pastry to 3mm thick and line a buttered and floured 28cm-diameter straight-sided flan ring placed on a baking paper-lined oven tray. Trim edges, prick base using the tines of a fork and refrigerate for 30 minutes. Bake blind for 20 minutes, remove paper and weights and bake for another 10 minutes.
3 Meanwhile, combine cream, chocolate, butter and sugar in a heatproof bowl placed over a saucepan of simmering water, stirring occasionally until chocolate melts and mixture is smooth and glossy. In a separate bowl, whisk egg yolks to break down slightly, add 1 cup of chocolate mixture and whisk to combine. Add remaining chocolate mixture and stir gently to combine. (Don’t over-work as you’ll create air bubbles.) Reduce oven to 150C. Scatter prunes over tart base, then pour over chocolate mixture and bake until tart is just set (25-30 minutes). Cool to room temperature, then serve dusted with cocoa powder.


RECIPE Gourmet Food Team PHOTOGRAPHY William Meppem STYLING Megan Morton


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