Baking Question (Torta Di Cappuccino)
I have decided to make Rachel Allen's Torta Di Cappuccino today. I'm heading out to a gourmet chocolate vendor to get some really high-quality ingredients.
The problem is that I've been reading some reviews of it, and many people seem to have this issue that the torte comes out runny or not set correctly. Here is the recipe. How can I make sure this doesn't happen? (I admit there are several liquid-based ingredients for a 9-inch pan.)
Thoughts? Any red flags? Thanks! (Also, I have no idea what temp to set the oven to. Any advice?)
Torta di Cappuccino
- 375g (15ozs) dark chocolate whole-wheat biscuits (digestives)
- 3 tablespoons cream
- 75g (3ozs) melted butter
- 500g (1lb 2ozs) mascarpone
- 140g (5½ozs) caster sugar
- 3 medium eggs
- 100g (4ozs) chocolate (at least 55% cocoa solids, 75% chocolate)
- 125ml (4fl ozs) espresso or really strong coffee
- 3 tablespoons Kalua, Tia Maria (coffee liquer)
- Crumble the biscuits, mix with the cream and butter and spread into a tin. Chill in the fridge while you make the topping.
- Beat the mascarpone and sugar very well until soft and light. Break the eggs into a small bowl and whisk with a fork adding to the cheese mixture bit by bit beating very well between each addition. Melt the chocolate over a saucepan of simmering water, add the alcohol and the coffee and blend well. Add to the cheese and egg mixture and mix well.
- Pour over the biscuit base and bake in the preheated oven for 40-50 minutes until the centre is set, it shouldn’t jiggle anymore!