Gooey Chocolate Tortini




(serves 4-6)

  • 110gm unsalted butter, roughly chopped
  • 110gm good quality dark chocolate (at least 70%), broken into pieces
  • 2 eggs
  • 2 egg yolks
  • 50g caster sugar
  • 35g plain flour

Simple berry sauce:

  • 125g (1 Australian punnet) berries (such as blueberries or raspberries)
  • 125g caster sugar
  • 1/2 Tbl (7.5ml) of lemon or lime juice


  1. In a heatproof bowl over a pan of low simmering water (make sure the bottom of bowl isn’t touch the water), melt the chocolate and butter and stir to combine. Set aside to cool.
  2. With an electric mixer, beat eggs, egg yolks and sugar for 5 minutes or until pale, thick and creamy. Add the flour in gradual amounts and whisk to combine.
  3. Add the chocolate mixture and whisk for another few minutes. Divide mixture into 4 x lightly greased round pie tins at around 10cm in diameter (I used 6 x 8cm pie tins). These tortinis will rise a very small amount so don’t fill it too close to the top. Place tortinis on an oven tray and refrigerate for an hour.
  4. Preheat oven to 170°C and bake tortini for around 10 minutes until they’re firm but the centres are still slightly soft.
  5. Carefully remove tortini from pie tins (take care, the tins are still hot!) and place on plates. Serve immediately with a scoop of ice cream and a good lashing of berry sauce. Now dissect the tortini and watch the chocolate lava flow *drool*.

Note: If you’re leaving the unbaked tortinis overnight in the fridge then you’ll need to add a couple 2-3 minutes to the baking time.

To make the berry sauce:

  1. Combine berries, sugar and lemon/lime juice in a saucepan and bring to the boil. Reduce heat and simmer for 10-15 minutes or until syrupy. Set aside to cool before using. Makes about 1/2 cup (125ml).