Gooey Chocolate Tortini

December 9, 2009

Chocolate? Tick. A simple and comforting dessert? Tick tick. Warm, runny, ooey, gooey chocolate innards? Tick tick tick tick tick tick tick tick tick!

Best of all, this dessert can be made in advanced and left in the fridge, one per night, and all you have to do when a craving hits is to pop one in the oven and you can be pleasured in the most adulterous way in less than 14 minutes. Even better if you have ice cream and a bowl of berry sauce to complete the devilish ménage à trois.

Yes the photos below look like a mess as I don’t work well with ice cream in photoshoots but who cares? All power to me, because I ate 4 of them straight after and licked the ice cream off the plate (admit it, you would too!). Oh and by the way, the jammy blueberry sauce also makes for a killer toast spread.

Tip 1: Do not shoot with ice cream on a windy day!

It’s chocolate desserts like these that gets me all hot and bothered and talking like a lascivious, lustful tart. It’s sugar viagra. Sex and endorphins in a pie tin. Go ahead, lick the screen, you know you want to.

Melting or not, it tasted damn good!

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


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).

Recipe adapted from Luke Latimer