Ingredients

  • 300g Dark Chocolate
  • 1 Strawberry Per Tortino
  • 100g Whole Pistachios
  • 4 Eggs 
  • 2 Egg Yolk
  • 50g Flour
  • 25g Cocoa Powder
  • 210g of Butter
  • 200g Sugar

Utensils

  • Kitchen Towel
  • Rolling Pin
  • Ramekin
  • Whisk
  • Spatula
  • Kitchen Aid or Other Mixing Device
  • 2 Deep Baking Trays
  • Saucepan and Glass Bowl for Bain Marie
  • Kitchen Scales

Il Tortino

Il Tortino is a deliciously dark chocolate pudding perfect for a winter's evening. Combined with delicate crushed pistachio and juicy strawberry, it's a dessert made for a sweet tooth.

Method:

Crush the pistachios using by placing inside a folded kitchen towel and bashing with a rolling pin or glass. If using a glass, be careful so that it does not smash.

Butter the ramekins and coat the walls with pistachio crumble.

Pre-heat the oven to 180ºC.

Melt the chocolate and the butter in a glass bowl over a bain marie.

While the chocolate is melting, mix the eggs and sugar using a Kitchen Aid or other mixer. If you do not have a mixer, whisk manually.

Making sure your melted chocolate mix is not hot, add it to the sugar and egg mix. Stir with a spatula and fold in the flour.

Once mixed, take a piping bag and add the mixture.

Use the filled piping bag to add 115g into the ramekins. Use scales to make sure you are doing this accurately.

Place all of the ramekins into a deep metal cooking tray. Cover the cooking tray with another tray and put into the oven.

Cook in the oven for 8 minutes covered.

After 8 minutes, remove the covering tray and cook for a further 3 minutes.

Remove after a total of 11 minutes and leave to cool for 1 hour.

After being left to cool for 1 hour, remove each tortino from the ramekin and add to a plate to serve.

As a final touch, lightly sprinkle the plate with a hint of icing sugar, pistachio crumble, and a sliced strawberry.

Make a Reservation

Reservations can be made by phone or email. Walk-ins are seated on a first-come-first-serve basis

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