youtube pinterest twitter facebook instagram vimeo Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More recipes Recipe search

Torta Di Cioccolata (Italian Style Chocolate Cake)

A community recipe by

Not tested or verified by Nigella.com

Print me

Introduction

Rich moist chocolate cake that keeps well for several days.

Rich moist chocolate cake that keeps well for several days.

Ingredients

Serves: 8

Metric Cups
  • 100 grams butter
  • 350 grams chocolate (good quality)
  • 1 tablespoon instant coffee
  • 3 tablespoons dutch cocoa
  • 5 large eggs
  • 250 grams caster sugar
  • 5 tablespoons walnuts (ground)
  • 100 grams walnut pieces
  • 1 tablespoon cocoa
  • 1 tablespoon icing sugar
  • 3½ ounces butter
  • 12⅜ ounces chocolate (good quality)
  • 1 tablespoon instant coffee
  • 3 tablespoons dutch cocoa
  • 5 large eggs
  • 8⅚ ounces superfine sugar
  • 5 tablespoons walnuts (ground)
  • 3½ ounces walnut pieces
  • 1 tablespoon unsweetened cocoa
  • 1 tablespoon confectioners' sugar

Method

Torta Di Cioccolata (Italian Style Chocolate Cake) is a community recipe submitted by Kiwifruit1 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Pre heat oven to 180c & grease a 20cm springform tin.
  • Melt together the butter & chocolate in the microwave. (Do in short 30sec bursts so you don’t burn the chocolate)
  • Stir in the coffee powder & cocoa.
  • Cream together sugar & eggs until thick & pale, and then gently mix in the ground walnuts & pieces.
  • Gently fold together the melted chocolate mix & the egg mixture until completely combined.
  • Pour into your prepared tin & bake for 40mins or until the top is dry.
  • Turn the oven off & leave the cake in the oven to cool.
  • To serve sift a combo of the cocoa & icing sugar over the cake.

  • Pre heat oven to 180c & grease a 20cm springform tin.
  • Melt together the butter & chocolate in the microwave. (Do in short 30sec bursts so you don’t burn the chocolate)
  • Stir in the coffee powder & unsweetened cocoa.
  • Cream together sugar & eggs until thick & pale, and then gently mix in the ground walnuts & pieces.
  • Gently fold together the melted chocolate mix & the egg mixture until completely combined.
  • Pour into your prepared tin & bake for 40mins or until the top is dry.
  • Turn the oven off & leave the cake in the oven to cool.
  • To serve sift a combo of the unsweetened cocoa & confectioners' sugar over the cake.

    Additional Information

    After a few days if you still have some left, serve warm with ice creammmmm!

    After a few days if you still have some left, serve warm with ice creammmmm!

    Tell us what you think