Torta Solo-Dolce is a soft and creamy cake made with only a few ingredients. It can be eaten by anyone, especially those who are intolerant to gluten, as there is no flour. My blog has several recipes for flourless cakes, such as the blood orange cake, a delight not to be missed, or the yogurt cake that enters the category of lighter cakes.

I invented my recipe based on my little knowledge of chocolate pastry.

This is my result. It is a delicious, creamy, and chocolaty dessert that my family devoured in 5 minutes. Since not everyone is a pastry chef, a few tricks could prevent us from making a mess in our beloved kitchen.

How often have you tried to make a sponge cake that ended with a less-than-acceptable result?

With all these mistakes, many of us have learned about minor fixes that can get our pastry back on track. When it doesn’t turn out fluffy? Just replace a little flour with potato starch to make it softer. Don’t have any yeast at home? Beat the eggs for 15 minutes straight to obtain the same effect.

Returning to my sweet-only cake, it was created using only these few ingredients at home, and the basic knowledge of some scientific principles regarding the cooking of chocolate helped me a bit, too.

Instead of using only dark chocolate, I mixed milk chocolate with 70% Modica dark chocolate I had at home.

And this is my result. I hope you enjoy this chocolatey delight!

Torta Solo-Dolce – Creamy Recipe
Torta Solo-Dolce

Torta Solo-Dolce – Creamy Recipe

Prep Time 20 mins Total Time 20 mins Difficulty: Beginner Servings: 6 Best Season: Suitable throughout the year

Description

Torta Solo-Dolce is a soft and creamy cake made with only a few ingredients. It can be eaten by anyone, especially those who are intolerant to gluten, as there is no flour.

Ingredients

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Instructions

    • Cut the two types of chocolate into small pieces and pour them into a container suitable for a bain-marie.
    • Place it on a pan with water and put it on the stove over medium heat.
    • Melt the chocolate and add the sifted cocoa.
    • Remove from the heat and stir for a few minutes.
  1. When it reaches 50°C (122°F), start tempering the chocolate. This means pouring the chocolate on a metal or marble surface and bringing the temperature back to about 32°C (89.6°F) with a steel spatula.

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  2. If you do not have this surface, work the chocolate quickly with a spatula inside a steel bowl so that the temperatures drop to 32°C (89.6°F).

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    • In the meantime, heat (do not boil) the whipping cream.
    • Turn off the heat and pour it into the chocolate mixture; mix well. Pour the compost into a baking sheet (9 inches)lined with parchment paper, making sure the paper is as tall as the border.
    • Refrigerate for at least 24 hours.
    • Remove it from the fridge and the pan by pulling at the parchment paper.
    • Put it on a serving dish and sprinkle it with bitter cocoa.
Keywords: Torta Solo-Dolce
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