Italian Chocolate Torte (Torta Ricca con Frutta Secca e Disidratata)

slice of Italian chocolate torte on a stack of white plates

5 from 22 votes

Italian Chocolate Torte (Torta Ricca con Frutta Secca e Disidratata)

If you’re a chocolate lover my Italian Chocolate Torte is a delicious way to satisfy that craving. Packed with dried fruit and nuts, topped with a rich chocolate ganache it’s a chocolate lover’s dream that is perfect for the holidays or your next special occasion.

Prep Time20

Cook Time40

Total Time1

Course: Dessert

Cuisine: Italian

Servings:

Calories: 644kcal

Equipment

springform pan

Ingredients

Chocolate Torte

1 ½ cups mixed nuts I used pecans, cashews, pistachio’s
8.75 oz bittersweet chocolate 65% cocoa or better. - chopped
10 ½ tablespoon unsalted butter softened
½ cup + 2 tablespoon light brown sugar packed
¼ cup plain Greek yogurt
¼ cup mascarpone
¾ cup + 1 tablespoon whole wheat flour
3 large eggs separated
2 tablespoon unsweetened cocoa
2 tablespoon rum optional
¾ cup dried cranberries (craisins)
½ cup dried pineapple cut in small pieces
½ cup candied ginger cut it small pieces
⅛ teaspoon sea salt

Chocolate Topping

8 oz semi sweet chocolate chopped
4 tablespoon unsalted butter
3 tablespoon heavy cream

US Customary - Metric

Instructions

Chocolate Torte

Preheat the oven to 350 degrees and place the rack in the middle of the oven.
Coat the inside of a 9-inch springform pan liberally with butter. and set aside until needed.
*a smaller springform pan can be used to make a taller cake, but it will require a longer baking time.
Start by spreading the mixed nuts on a sheet pan in a 350-degree oven. Roast the nuts for about 10 minutes turning them once halfway through the process. Don't let the nuts burn!
After allowing them to cool, chop them into smaller pieces.
Chop the chocolate into small pieces and place the pieces in a bowl over simmering water. Stir the chocolate until it has completely melted, then set aside until needed.
Using a stand mixer (or hand mixer) whip the softened butter with the brown sugar for about 10 minutes on medium to high speed using the whisk attachment of your mixer.
Next, add the mascarpone, and Greek yogurt to the mixture and mix just enough to combine.
Add the melted chocolate, flour, egg yolks, and cocoa to the mixture. Mix just enough to combine the ingredients.
Then add the cranberries, roasted nuts, pineapple and candied ginger to the mixture. Fold these ingredients in until combined.
In a clean mixing bowl, whip the egg whites with the salt, until soft peaks are formed.
Carefully fold the whipped egg whites to the chocolate mixture.
Pour the chocolate mixture into the prepared springform pan and place on a cookie sheet in the oven. Bake for 30-40 mintes.
*If you're using a 9-inch springform pan, start checking your cake, after 30 minutes of baking. If you use a smaller springform pan the cooking time will increase by about 10 minutes.
Remove the cake from the oven and allow to cool on a wire rack while you make the glaze.

Chocolate Topping

Chop the chocolate into small pieces and add it to a bowl over simmering water, with the butter and heavy cream. Stir until the mixture is well blended and smooth.
Let the topping cool for about 10 minutes then using an offset spatula spread the chocolate evenly over the top of the torte, allowing it to drip down the sides of the cake.
*Refrigerate the cake for 30 minutes to let the chocolate set up before slicing
Serve with fresh whipped cream and berries, or just by itself. This cake will go wonderfully with coffee, milk or a glass of red wine!

Video

Nutrition