Soft-centred chocolate tortini


  • Serves 6 people

  • 160 gm dark chocolate (70% cocoa solids), coarsely chopped
  • 160 gm butter, coarsley chopped
  • 3 eggs
  • 3 egg yolks
  • 75 gm (1/3 cup) caster sugar
  • 50 gm (1/3 cup) plain flour
  • To serve: vanilla ice-cream
  • Raspberry sauce
  • 240 gm raspberries
  • 240 gm caster sugar
  • 1 tbsp lemon juice
01   Melt chocolate and butter in a heatproof bowl over a saucepan of gently simmering water, stir to combine and cool. Using an electric mixer, beat eggs, yolks and sugar for 8 minutes or until thick and creamy. Gradually add flour and whisk to combine, then add chocolate mixture and whisk for another 5 minutes. Divide mixture between 6 lightly greased and floured 10cm-diameter round pie tins, place on an oven tray and refrigerate for 1 hour.
02   For raspberry sauce, combine raspberries, sugar and lemon juice in a saucepan, bring to the boil, reduce heat and simmer for 25 minutes or until syrupy. Cool. Makes about 1 cup.
03   Preheat oven to 170C. Bake tortini for 10 minutes or until they are firm but their centres are soft. To serve, remove tortini carefully from pie tins and place on plates, top with a scoop of ice-cream, drizzle with raspberry sauce and serve immediately.
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