Titta’s world famous chocolate torte!

For those of you who have been lucky enough to taste my mother-in-law Titta’s chocolate torte you’ll know what I mean when I say it’s delicious! I don’t have a sweet tooth and more often then not opt for cheese and biscuits in place of a dessert but this torte has been responsible for my gradual return to the land of puddings and what fairer way to celebrate than by sharing the recipe.

I should start by saying that Titta’s expertise in the kitchen is the result of years of professional practise. As previous co-owner of restaurant Cantina Piemontese (San Babila, Milan) her torte was one of a wide repertoire of desserts prepared in-house by herself that continually brought customers back for a second taste. Diners looked forward to the end of their meal simply to discover which mouth-watering desserts would be on the menu that day with regulars including zabaione, classic tiramisu plus Titta’s special forest fruit tiramisu, pear and chocolate torte, and much more. But it is this delectably humble torte, flour free, rich in chocolate that melts in the mouth, that creates the biggest stir amongst friends and family and which prompted my husband and I to ask Titta to prepare it for our wedding buffet last year.

So with no further ado, I present Titta’s world famous chocolate torte!

Titta’s World Famouse Chocolate Torte


200g Dark Chocolate

100g butter

100g castor sugar

4 eggs


  • Melt the chocolate and butter together in a bowl over a pan of hot water.

  • Take your eggs and seperate the yolks and whites.
  • Mix the egg yolks in with the sugar.
  • Whip the egg whites with an electric whisk until light and fluffy and sticks to the bowl.

  • Combine the choco-butter mix with the egg yolk and sugar mix and whip together for c. 30 seconds.
  • Gently stir in the whipped egg whites being careful not to beat the air out of the mix.
  • Pour the final mixture into a baking tray (circular or rectangle) prepared with baking paper.
  • Bake in the centre of a hot oven, preheated to 180 degrees, for c. 25 minutes.
  • Leave to cool and sprinkle with icing sugar to serve.
  • Enjoy with friends or family.

Titta and husband Giorgio Napolitano are available for catering services and cooking lessons on request.

For details on how to book see the promotional flyer below.


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