Cook The Book: Tortino Di Cioccolato

1. 1

   Preheat the oven to 400u00b0F.

2. 2

   In a small saucepan over low heat (or in a bowl in the microwave), melt the butter. Combine the chocolate with 2/3 cup plus 1 tablespoon of the sugar in a medium bowl, add the hot melted butter, and stir a few times. Let sit for 3 or 4 minutes to melt the chocolate, then stir until smooth.

3. 3

   Put the egg yolks in a large bowl and slowly whisk in the chocolate mixture until thoroughly combined. Mix in the bread crumbs very thoroughly.

4. 4

   Put the egg whites and salt in the bowl of an electric mixer fitted with the whisk attachment, or in a medium bowl if you're using a hand mixer. Whip at medium speed until the whites are foamy, then reduce the speed to medium-low and gradually add the remaining 1/3 cup sugar. Raise the speed to medium and continue whipping until the whites form stiff, shiny peaks (if they become dry or clumpy, they're overwhipped and will not give the torte the light, smooth texture it needs; dump them and start over with new egg whites). Use a rubber spatula or whisk to fold a large scoop of the meringue into the chocolate mixture until incorporated (this will lighten it), then gently fold in the remaining meringue.

5. 5

   Line 12 muffin cups with paper liners. Fill each cup approximately three-quarters full. Bake the tortini for about 10 minutes, until they are puffed up and just set in the middle. Remove from the oven and cool completely on a rack. The tortini will keep in an airtight container at room temperature for up to 3 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.