- 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
- 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.
- 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.
- 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.
- Preheat oven to 170°C and bake tortini for around 10 minutes until they’re firm but the centres are still slightly soft.
- 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:
- 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).