La ricetta Torta rustica cioccolato e noci è un dessert tipico della tradizione italiana, particularly loved during the cold winter months for its warm and comforting texture. This moist and flavorful cake is a perfect treat after a hearty meal, and its combination of dark chocolate and toasted nuts is a match made in heaven.
Preparazione
- Preheat the oven to 180°C (350°F). Line a 20cm (8-inch) round cake pan with parchment paper and butter it lightly.
- In a large mixing bowl, whisk together 3 large eggs and 2 large egg yolks. Add 150g (5.3 oz) granulated sugar and whisk until well combined.
- Melt 250g (8.8 oz) of dark chocolate (at least 70% cocoa) and 50g (1.8 oz) of unsalted butter in a double boiler or in the microwave in 30-second increments, stirring between each interval. Allow the mixture to cool slightly.
- Add the melted chocolate to the egg mixture and whisk until smooth. Stir in 1/2 teaspoon of vanilla extract and 1/2 teaspoon of salt.
- Add 120g (4.3 oz) of chopped candied citrus peel, 60g (2.1 oz) of toasted chopped hazelnuts, and 60g (2.1 oz) of chopped dark chocolate to the mixture and fold until well combined.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
<li-Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, dust with confectioners' sugar and serve.
Per maggiori dettagli o varianti vai alla ricetta completa.
