Prepare to embark on a culinary journey that will transport your taste buds straight to the heart of Italy with this decadent Torta Versata al Cioccolato e Cocco! This isn't just another chocolate cake - it's a luxurious experience that combines rich, velvety dark chocolate with delicate, tropical coconut in a dessert so irresistible, you'll be dreaming about it long after the last crumb disappears. Whether you're a passionate home baker or a dessert enthusiast looking to impress, this recipe promises to elevate your baking game and create a show-stopping treat that will have everyone begging for seconds.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 200g dark chocolate, chopped
- 100g unsalted butter
- 150g granulated sugar
- 3 large eggs
- 100g all-purpose flour
- 50g shredded coconut
- 1 teaspoon baking powder
Instructions
- Preheat the oven to 180°C (350°F). Grease and line a 24 cm round cake pan with parchment paper, ensuring the sides are well-buttered to prevent sticking.
- Create a double boiler by placing a heatproof bowl over a pot of simmering water. Melt the chopped dark chocolate and unsalted butter together, stirring gently until smooth and fully combined. Remove from heat and let cool slightly.
- In a separate large mixing bowl, whisk the granulated sugar and eggs together until the mixture becomes pale and slightly fluffy, about 3-4 minutes using an electric mixer.
- Gently fold the melted chocolate and butter mixture into the egg and sugar mixture, ensuring it's well incorporated without deflating the eggs.
- Sift the all-purpose flour and baking powder together, then gradually fold into the chocolate mixture, being careful not to overmix.
- Fold in the shredded coconut, distributing it evenly throughout the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure an even distribution.
- Bake in the preheated oven for 25-30 minutes. The cake should be set around the edges but still slightly soft in the center. A toothpick inserted should come out with a few moist crumbs.
- Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, dust with powdered sugar or serve with a dollop of whipped cream if desired. The cake can be enjoyed slightly warm or at room temperature.
Tips
- Chocolate Quality Matters: Use high-quality dark chocolate (around 70% cocoa) for the most intense and rich flavor.
- Room Temperature Ingredients: Ensure eggs and butter are at room temperature for smoother mixing and better cake texture.
- Gentle Folding Technique: When incorporating flour and coconut, use a gentle folding motion to maintain the cake's airiness and prevent deflating the batter.
- Oven Accuracy: Use an oven thermometer to ensure precise temperature, as slight variations can affect baking results.
- Toothpick Test: The toothpick should come out with a few moist crumbs - not completely clean, not wet. This ensures a perfectly moist cake.
- Cooling is Crucial: Allow the cake to cool completely before dusting with powdered sugar or adding toppings to prevent soggy texture.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
Nutrition Facts
Calories: 344kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 60mg
