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This is our simple website - running on a beaglebone black, it hosts our favourite recipes and cakes, and things that interest us. There's an area for the kids for when they start to learn computing at school, and a personal blog for us all

Chocolate

    Torta di cioccolala

  1. picture of Torta di cioccolala Chocolate

    2. 
100g 70% dark chocolate
120g butter, at room temperature
70g Amaretti biscuits
3 eggs
150g golden caster sugar
50g plain flour
1 tsp baking powder

Topping
100g 70% dark chocolate
100g double cream

    Heat the chocolate and butter over water until the chocolate and butter are melted and combined. Heat the oven to l80 deg C.

    Whizz the amaretti in a food processor until they resemble breadcrumbs. Grease a round 20cm cake tin with butter and line the base and the sides with the crushed amaretti and put the tin in the fridge.

    Whisk the eggs with the sugar. When the mixture becomes thick and creamy, gently mix in the flour and the baking powder, then the cooled melted chocolate. Pour this mixture into the tin and bake in the oven for 35-45 mins. Allow the cake to cool before turning it out onto a wire rack.

    For the topping, melt the chocolate with the cream in a heatproof bowl over a pan of gently simmering water then pour over the cake, spreading it with a fiexible spatula. Serve with chantilly cream or creme anglaise.