Tortini means "little cakes" in Italian. This means it can be just about anything, either savoury or sweet. But this recipe makes a beautiful little pudding best enjoyed with ice-cream and raspberry sauce. This tortini uses dark chocolate, which contains a higher percentage of cocoa solids than other types of chocolate. Studies have shown that dark chocolate has ingredients that lower blood pressure and fight disease. So its not only delicious, its also good for you! (well, better than a milk chocolate tortini anyway). This recipe serves 6.
160 gm dark chocolate (70% cocoa solids), coarsely chopped
160 gm butter, coarsley chopped
3 egg yolks
75 gm (1/3 cup) caster sugar
50 gm (1/3 cup) plain flour
To serve: vanilla ice-cream
240 gm raspberries
240 gm caster sugar
1 tbsp lemon juice
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.
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.
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.