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    You are in: Home / Recipes / Tortino Di Cioccolato Recipe
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    Tortino Di Cioccolato

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    DrGaellon's Note:

    Adapted from My Bread by Jim Lahey (of the No-Knead Bread fame) as posted by Caroline Russock at Serious Eats.

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    Units: US | Metric


    1. 1
      Preheat the oven to 400°F Melt the butter. Combine chopped chocolate with 2/3 cup plus 1 tbsp of sugar then add hot melted butter. Stir a few times, then let stand 3-4 minutes to melt chocolate. Stir until smooth.
    2. 2
      Beat egg yolks in a large bowl, then slowly whisk in chocolate mixture, then add breadcrumbs. Stir until well-combined.
    3. 3
      Beat egg whites and salt, either in a stand mixer with the whisk attachment, or with a hand-held electric mixer, at medium speed. When foamy, reduce speed to low and gradually add remaining 1/3 cup sugar. Increase speed back to medium and whip until stiff, shiny peaks form; do not overwhip. Fold egg whites into chocolate mixture in three or four equal portions.
    4. 4
      Line 12 muffin cups with paper liners. Fill each liner about 3/4 full. Bake in preheated oven until puffed and just set in the center, about 10 minutes. Remove from oven and transfer to a rack until completely cool. Store in an airtight container at room temperature for up to 3 days.

    Ratings & Reviews:


    Nutritional Facts for Tortino Di Cioccolato

    Serving Size: 1 (55 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 154.4
    Calories from Fat 130
    Total Fat 14.5 g
    Saturated Fat 8.5 g
    Cholesterol 90.8 mg
    Sodium 60.9 mg
    Total Carbohydrate 5.6 g
    Dietary Fiber 1.7 g
    Sugars 0.6 g
    Protein 3.8 g

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