Torta di Cioccolata

Chocolate Torte

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Preparation info

  • 8

    people
    • Difficulty

      Easy

Appears in

Alastair Little's Italian Kitchen

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

  • About

A rich chocolate cake, originally shown to me by Sophie Braimbridge, with definite antecedents from Chez Panisse and the River Cafe. I’ve adapted it slightly, and served it in Frith Street where it was described as an Italian Chocolate Brownie.

Ingredients

  • 150 g whole blanched almonds
  • 1 × 2 cm slice Panettone
  • 165

Method

Preheat the oven to 180°C/350°F/Gas 4.

Combine the almonds and panettone in a food processor and whizz until it forms a fine meal. Rub an 18 cm spring-clip cake tin generously with 15 g