Tortino Di Cioccolato Recipes

TORTINO DI CIOCCOLATO

Tortino Di Cioccolato image

Adapted from My Bread by Jim Lahey (of the recipe #194745 fame) as posted by Caroline Russock at Serious Eats. http://bit.ly/cB6lKZ

Provided by DrGaellon

Categories Dessert

Time 30m

Yield 12 serving(s)

Number Of Ingredients 6

Ingredients

1/2 cup unsalted butter (1 stick)
115 g semisweet chocolate, roughly chopped (4 ounces)
202 g granulated sugar (1 cup plus 1 tbsp)
4 large eggs, separated
40 g fine dry homemade breadcrumbs (1/4 cup)
1 pinch table salt

Steps:

Preheat the oven to 400°F Melt the butter. Combine chopped chocolate with 2/3 cup plus 1 tbsp of sugar then add hot melted butter. Stir a few times, then let stand 3-4 minutes to melt chocolate. Stir until smooth.
Beat egg yolks in a large bowl, then slowly whisk in chocolate mixture, then add breadcrumbs. Stir until well-combined.
Beat egg whites and salt, either in a stand mixer with the whisk attachment, or with a hand-held electric mixer, at medium speed. When foamy, reduce speed to low and gradually add remaining 1/3 cup sugar. Increase speed back to medium and whip until stiff, shiny peaks form; do not overwhip. Fold egg whites into chocolate mixture in three or four equal portions.
Line 12 muffin cups with paper liners. Fill each liner about 3/4 full. Bake in preheated oven until puffed and just set in the center, about 10 minutes. Remove from oven and transfer to a rack until completely cool. Store in an airtight container at room temperature for up to 3 days.

Nutrition Facts : Calories 154.4, Fat 14.5, SaturatedFat 8.5, Cholesterol 90.8, Sodium 60.9, Carbohydrate 5.6, Fiber 1.7, Sugar 0.7, Protein 3.9

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