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Torta Solo-Dolce – Creamy Recipe

Torta Solo-Dolce – Creamy Recipe

Avatar of Anna Mariasolo-dolce
Torta Solo-Dolce is a soft and creamy cake, made with only a few ingredients and can be eaten by anyone, especially those people who are intolerant to gluten since there is no flour.
5 from 1 vote
Prep Time 20 minutes
Cook Time 0 minutes
Additional Time 1 day
Total Time 1 day 20 minutes
Course Cakes and Pies
Cuisine Italian
Servings 6


  • 200 g milk chocolate 7 oz
  • 150 g 70% dark chocolate 5.3 oz
  • 20 g unsweetened cocoa powder 1.5 tbsp
  • 200 ml whipping cream 1 cup


  • Cut the 2 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.
  • When it reaches the temperature of 50°C (122°F), start tempering the chocolate, it means pouring the chocolate on a metal or marble surface and with a steel spatula bringing the temperature back to about 32°C (89.6°F).
    Torta Solo-Dolce – Creamy Recipe
  • If you do not have this surface, work the chocolate very quickly with a spatula inside a steel bowl so that the temperatures drop to 32°C (89.6°F).
    Torta Solo-Dolce – Creamy Recipe
  • In the meantime, heat (do not boil) the whipping cream.
  • Turn off the heat and pour it into the chocolate mixture; mix well and pour the compost into a baking sheet (9 inches)lined with parchment paper and make sure the paper is as tall as the border.
  • Refrigerate for at least 24 hours.
  • Remove it from the fridge and from the pan by pulling at the parchment paper.
  • Put it on a serving dish and sprinkle it with bitter cocoa.


Keyword torta solo-dolce
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