Torta glassata al cioccolato

Photographer: Adam
12 servings

We have been working with our Italian colleagues for a few years now. The Italian factory is situated near the picturesque town of Bassano del Grappa, with its historic wooden bridge over the Brenta river (pictured below).

A couple of years ago I travelled to Italy to work with the guys on a couple of projects.

I remember my Italian workmates being very amused at my selection of a cafe lungo (approximately halfway between a short and long black in NZ), and discussions about the perfect way to cook pasta, with plenty of salt. One evening I was privileged enough to visit one of my colleague’s homes and share a meal with his wife and their young son. Veal and a local specialty ‘radicchio rosso di Treviso’ was beautifully prepared and quickly devoured.

So when it came to this month’s theme, Italy was the natural choice for me. The ‘Torta glassata al cioccolato’ is inspired by a recipe sent to me by the maker of that evening meal that I enjoyed so much – Bellissimo!


For the cake
180g dark chocolate
180g butter
165g caster sugar
6 eggs – seperated
180g ground almonds
1 tbsp caster sugar

For the icing
2 yolks
50ml Rum
1 cup of caster sugar
4 tbsp of high quality cocoa powder


1. Pre-heat oven to 180°C on Bake.
2. Melt the chocolate and set aside to cool.
3. Cream the butter and 165g sugar until a pale yellow.
4. Mix in the egg yokes and chocolate.
5. Whisk the egg white with 1 tbsp of caster sugar.
6. Gently fold the egg whites and ground almond into the chocolate.
7. Pour mixture into a greased paper lined 23cm tin and bake for 40 to 50 minutes, check with a skewer, when it comes out clean the cake is ready.
8. Mix all the icing ingredients together in a small pot and slowly bring to a boil, then simmer until glossy and all the sugar has dissolved.
9. Pour the warm icing over the cake.
10. Serve with whipped cream and fresh seasonal fruit.