Tortino al Cioccolato | Molten Chocolate Fondant Cake

Rich, intense, and with that irresistible molten center — this chocolate fondant is pure heaven. Perfect for special occasions or when you simply need a decadent treat straight from the heart of Italy.

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About This Dish

Molten chocolate fondant, or “tortino al cioccolato,” is a beloved Italian dessert known for its delicate crust and luscious, molten center. It’s quick to prepare yet luxurious, making it perfect for special dinners or when you need a chocolate fix that feels truly indulgent.

Ingredients (Makes 4–6 Tortini)

Dark Chocolate:	150 g
Butter:	80 g
Eggs:	3
Sugar:	90 g
Flour (Type 00):	20 g
Dark Cocoa Powder:	10 g
Vanilla Extract:	A few drops

How to Make It

Prep Time: 15 mins | Bake Time: 8–10 mins | Total Time: 25 mins

Step 1: Preheat oven to 200°C (390°F) and butter your ramekins, then dust with cocoa powder.
Step 2: Melt dark chocolate with butter over a bain-marie or in the microwave at low power.
Step 3: In a bowl, whisk eggs and sugar until pale and fluffy. Add vanilla extract.
Step 4: Fold in melted chocolate mixture, then sift in flour and cocoa powder. Mix gently until smooth.
Step 5: Pour batter into prepared ramekins and bake for 8–10 minutes — edges should be firm, center still soft.
Step 6: Let rest for 1 minute, invert onto plates, and serve immediately with a dusting of cocoa or a scoop of vanilla gelato.

Tucci’s Tips

Do not overbake — the magic lies in that molten center.

Use high-quality dark chocolate (at least 70%) for the best taste.

Prepare the batter in advance and refrigerate — bake just before serving.

Variations

Orange Touch: Add grated orange zest for a citrus twist.
Coffee Kick: Mix a teaspoon of espresso powder into the batter.
Nutty Delight: Add chopped hazelnuts for extra crunch.

Did You Know?

Historical Fact: While molten chocolate cakes are popular worldwide, Italy embraced them as a refined restaurant dessert in the 1990s, making them a modern classic.

Fun Fact: Some chefs add a frozen chocolate ganache center to guarantee the perfect lava effect every time.

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Storage & Thank You

Bake and enjoy immediately for the best molten effect. If you have unbaked batter, keep it in the fridge for up to 24 hours and bake when ready.

Can it be frozen? Yes — freeze unbaked tortini in ramekins for up to 1 month. Bake directly from frozen, adding 1–2 extra minutes.

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