If you’re a chocolate lover my Italian Chocolate Torte is a delicious way to satisfy that craving. Packed with dried fruit and nuts, topped with a rich chocolate ganache it’s a chocolate lover’s dream that is perfect for the holidays or your next special occasion.
When it comes to anything food-related Italians have created some of my all-time favorite desserts. And this Chocolate Torte (aka Torta Ricca con Frutta Secca e Disidratata) has been a favorite since I first discovered it on a trip to Florence twenty-some years ago.
The ganache topping adds another layer of chocolaty deliciousness that takes this decadent dessert to another level. Top it with fresh whip cream
What ingredients do I need to make an Italian Chocolate Torte?
Let’s start by gathering the ingredients we need to make my Italian Chocolate Torte. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.
Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.
Do I have to use dried fruit or nuts in this cake?
No, you don’t. You could add additional nuts, or your favorite chocolate chips or other chips instead.
You may be surprised at how much you enjoy the added layer of flavor the fruit adds to the cake, it’s definitely worth trying the recipe as is.
If you have nut allergies you can also replace the nuts with your favorite baking chips or additional dried fruit.
How do I make an Italian Chocolate Torte?
Start by spreading the mixed nuts on a sheet pan in a 350-degree oven. Roast the nuts for about 10 minutes turning them once halfway through the process.
*After allowing them to cool, chop them into smaller pieces.
- Chop the chocolate into small pieces and place the pieces in a bowl over simmering water. Stir the chocolate until it has completely melted, then set aside until needed.
- Using a stand mixer (or hand mixer) whip the softened butter with the brown sugar for about 10 minutes on medium to high speed using the whisk attachment of your mixer.
- Add the mascarpone, and Greek yogurt to the mixture and mix just enough to combine.
- Add the melted chocolate, flour, egg yolks, and cocoa to the mixture. Mix just enough to combine the ingredients.
- Add the cranberries, roasted nuts, pineapple, candied ginger and rum to the mixture. Fold these ingredients in until combined.
- In a clean mixing bowl, whip the egg whites with the salt, until soft peaks are formed.
- Carefully fold the whipped egg whites to the chocolate mixture.
- Pour the chocolate mixture into the prepared springform pan, using a spatula to level the surface.
- Place the pan on a cookie sheet and place on the middle rack in a preheated 350-degree oven. Bake for 30-40 minutes.
Remove the cake from the oven and allow to cool on a wire rack while you make the topping.
How do I make the Chocolate Topping?
Chop the chocolate into small pieces and add it to a bowl over simmering water, with the butter and heavy cream. Stir until the mixture is well blended and smooth.
Let the topping cool for about 10 minutes then using an offset spatula spread the chocolate evenly over the top of the torte, allowing it to drip down the sides of the cake.
*Refrigerate the cake for 30 minutes to let the chocolate set up before slicing.
Who’s ready to join me in a slice of deliciousness? I promise your friend and family are going to love my Italian Chocolate Torte!
And if you’re a serious chocolate lover, you’re going to love my Flourless Chocolate Cake.
More Chocolate Recipes You’ll Love!
Italian Chocolate Torte (Torta Ricca con Frutta Secca e Disidratata)
Equipment
- springform pan
Ingredients
Chocolate Torte
- 1 ½ cups mixed nuts I used pecans, cashews, pistachio’s
- 8.75 oz bittersweet chocolate 65% cocoa or better. – chopped
- 10 ½ tablespoon unsalted butter softened
- ½ cup + 2 tablespoon light brown sugar packed
- ¼ cup plain Greek yogurt
- ¼ cup mascarpone
- ¾ cup + 1 tablespoon whole wheat flour
- 3 large eggs separated
- 2 tablespoon unsweetened cocoa
- 2 tablespoon rum optional
- ¾ cup dried cranberries (craisins)
- ½ cup dried pineapple cut in small pieces
- ½ cup candied ginger cut it small pieces
- ⅛ teaspoon sea salt
Chocolate Topping
- 8 oz semi sweet chocolate chopped
- 4 tablespoon unsalted butter
- 3 tablespoon heavy cream
Instructions
Chocolate Torte
- Preheat the oven to 350 degrees and place the rack in the middle of the oven.
- Coat the inside of a 9-inch springform pan liberally with butter. and set aside until needed.*a smaller springform pan can be used to make a taller cake, but it will require a longer baking time.
- Start by spreading the mixed nuts on a sheet pan in a 350-degree oven. Roast the nuts for about 10 minutes turning them once halfway through the process. Don't let the nuts burn!After allowing them to cool, chop them into smaller pieces.
- Chop the chocolate into small pieces and place the pieces in a bowl over simmering water. Stir the chocolate until it has completely melted, then set aside until needed.
- Using a stand mixer (or hand mixer) whip the softened butter with the brown sugar for about 10 minutes on medium to high speed using the whisk attachment of your mixer.
- Next, add the mascarpone, and Greek yogurt to the mixture and mix just enough to combine.
- Add the melted chocolate, flour, egg yolks, and cocoa to the mixture. Mix just enough to combine the ingredients.
- Then add the cranberries, roasted nuts, pineapple and candied ginger to the mixture. Fold these ingredients in until combined.
- In a clean mixing bowl, whip the egg whites with the salt, until soft peaks are formed.
- Carefully fold the whipped egg whites to the chocolate mixture.
- Pour the chocolate mixture into the prepared springform pan and place on a cookie sheet in the oven. Bake for 30-40 mintes.*If you're using a 9-inch springform pan, start checking your cake, after 30 minutes of baking. If you use a smaller springform pan the cooking time will increase by about 10 minutes.
- Remove the cake from the oven and allow to cool on a wire rack while you make the glaze.
Chocolate Topping
- Chop the chocolate into small pieces and add it to a bowl over simmering water, with the butter and heavy cream. Stir until the mixture is well blended and smooth.
- Let the topping cool for about 10 minutes then using an offset spatula spread the chocolate evenly over the top of the torte, allowing it to drip down the sides of the cake. *Refrigerate the cake for 30 minutes to let the chocolate set up before slicing
- Serve with fresh whipped cream and berries, or just by itself. This cake will go wonderfully with coffee, milk or a glass of red wine!
Claudia
I raised my children on Life of Brian and Monty Python in general – and from what I see with my students – many other parents did also! I will be making this cake. Enough said…written…
Becky
What a gorgeous torte, chocked full of all those yummy ingredients, with the chocolate glaze on the top. This torte is over the moon.
Hang in there, your respite is in site!
Pretend Chef
I would love a slice of this cake. It looks so delicious. Yummy! I also wanted to invite you to check out a giveaway on my blog for a 12 pack of Element Bars. Check it out here: http://imapretendchef.blogspot.com/2011/05/element-bars-giveaway.html
Megan @ Pip and Ebby
Just a few more weeks and you can breathe again! I've had a crazy year work-wise, too, but mine never ends! I'm envious of your summer break. And the torte? Well, it looks gorgeous. And I love the ingredients…very unique!
Drick
that is a nice list of ingredients yet you want to make adjustments? sounds like me, never completely satisfied… good luck on your summer's planning and rest, hope you will share a glimpse of your journey with us
Susan
This is a wonderful looking cake despite your small problems. I would eat this in a heartbeat!! It reminds me of a passion I have for pan forte.
Lizzy
Oh, yeah, this looks fabulous! I bet it moistens up with some time since it's chock full of yummy fruit. And, I agree, more chocolate glaze is never a bad thing.
PS…from the look of your blog, you have plenty of productivity left, my friend!
Sandra
Had this cake looked anymore delicious we may have all fainted from excitement. We bakers are always are harshest critics and that only helps us improve. This cakes looks truly sinful; the chocolate lover in me loves this!
Happy When Not Hungry
This looks so rich and decadent! Yum!
Jill@MadAboutMacarons
AH – good old Monty 🙂 Your cake does look super moist, oh chef perfectionist! Love the shot with the rose: beautiful. Courage before the end of term! Keep taking the chocolate cake for that extra boost.
Hester Casey - Alchemy
Dennis, your girls are so lucky to have you. I watched some of Jamie Oliver's school dinners series and Heston Blumental's children's hospital dinners and was pretty horrified as it all seems about squeezing every last drop from the budget. I believe eating well is not an extravagance and you demonstrate this all the time. Will take your advice on the torte!
jose manuel
Me apunto tú receta, se ve fantastica.
Saludos
Elin
Chef Dennis…thank you so much for sharing this sinfully decadent italian chocolate torte. I won't mind having a slice of it eventhough I know I will be putting on some calories…who cares like you said " I am not dead yet, I am happy " LOL! Eat and sweat it out later. Wishing you a well rested summer and looking forward to more sinfully rich cakes and desserts 🙂
Cheers,
Elin
Marcellina
Again you give us a wonderful dessert! This cake looks magnificent! I will definately be trying it!
The Harried Cook
That does not look dry at all! And because I am not a big ginger fan either, I think this is just perfect as it is… and I agree – one can never have too much glaze 🙂 Thanks for sharing this yummy recipe!