Torta Al Cioccolato Recipe
Serves 6 or one 10″ tart
2 cups finely crumbled Lady Fingers
1/2 cup finely crushed pistachios
1 1/2 tablespoon sugar
4 tablespoons melted butter
8 oz bittersweet chocolate
8 oz semi sweet chocolate
1 teaspoon orange zest
2 cups heavy cream
4 egg yolks
To make the crust, preheat your over to 350. Then gently mix the pistachios, crumbled cookies and sugar by slowly mixing the butter in.
Form the mixture into a tart pan with removable bottom and press the crust firmly into the shape. Bake on a sheet pan for about 20 minutes or until starting to color slightly. Remove and let cool.
For the filling, set up a double broiler over medium heat and melt both chocolates until smooth, using a rubber spatula to stir and wipe down sides. In a separate saucepan heat the cream until almost a simmer then set aside. Place the egg yolks into a small bowl then slowly temper in the hot cream and orange zest until combined. Then repeat the process by pouring the cream/egg mix into the chocolate this time. If you are worried about any cooked egg bits, feel free to strain the chocolate at this point.
Pour the chocolate into the crust, filling evenly, making sure to give a taste test for “quality control,” then chill for 3-5 hours. Remove from the pan, slice, and garnish with sea salt or chopped pistachios.
Pair with our Petit Verdot 2014
Photo by Andrea Hubbell