Torta di Cioccolata Amara con Glasse di Anice della Pasticceria Alvino

1. 1

   You will need a 10- to 12-inch tart pan with a removable bottom.

2. 2

   It should be buttered and lined with the tart pastry.

3. 3

   Chill it well, then bake at 400 degrees for 12 minutes.

4. 4

   Cool thoroughly and set aside.

5. 5

   In a saucepan over a medium flame, bring the cream just to a simmer.

6. 6

   Remove from the flame, add the chocolate, stirring to melt it.

7. 7

   Permit the mixture to cool for 20 minutes.

8. 8

   Using a wire whip, beat in the cocoa and the eggs.

9. 9

   Add the aniseeds and 1 tablespoon of the liqueur, whisking again.

10. 10

    Pour the chocolate into the pastry and bake it at 375 degrees for 15 minutes or even a bit less, just until the chocolate forms a shiny skin and is beginning to firm but remains unset at its center.

11. 11

    Cool the tart on a rack for 15 minutes, remove its sides and permit it to cool thoroughly.

12. 12

    Make the glaze by beating the confectioners sugar with the milk and 2 teaspoons of the liqueur to a thin and pourable consistency.

13. 13

    Add a few drops more of milk should the glaze be too thick.

14. 14

    Drizzle the cooled tart with the glaze in a zigzag pattern and permit the glaze to harden.

15. 15

    Present the tart with little glasses of anise liqueur.

* Per serving · 4 servings · Values may vary.

No additional tips available.