Recipe

Torta Cioccolato Puttanesca Recipe

Add Step-by-Step Photos	Danadooley / All my dishes 1 year, 8 months ago If you know how Pasta Puttanesca got it's name, you'll probably know why I named this so. I can't live without dessert but I'm the laziest baker around. Thanks Ahmed for inspiring me with your genious ; ) and Betty Crocker, I love you! Prep:10m Cook:60m Servings:8	Danadooley
	italian pseudo cinnamon dessert chocolate tart pie cake brownie cinnamon gianduja hazelnuts chocolate

Puffing up in the ov

Sinks in after cooli

Interior texture

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Ingredients

1 box Betty Crocker Fudge Brownie mix

2 eggs

3/4 of a cup sour cream

3/4 of a cup Nutella or any good gianduja (italian chocolate hazelnut paste)

3/4 of a cup oil

3/4 cup extra small dark chocolate chips

1 tsp vanilla extract

1/2 level tsp cinnamon (optional)

Directions

Set oven at 150 degrees C.

Thorougly grease a 9 inch pie plate.

Mix all ingredients except chocolate chips in a large mixing bowl, with a whisk till thoroughly blended.

Scrape batter into pie plate and scatter chocolate chips over the centre of the batter surface, leaving a one inch chocolate chip free border right around. This will make the middle sink and the edge rise, giving the illusion of a separate crust and filling (yes, I am devious *evil laughter* )

Pop into oven and bake for 1 hour. Turn off oven and open door slightly. Leave cake inside for 1/2 an hour.

Remove cake from oven and cool thoroughly before cutting. Serve with creme fraiche or as is.

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Comments

jett2whit 1 year, 8 months ago said:
Mama Mia! Sounds wonderful!! I love Betty too!!
Jett

mumtazcatering 1 year, 8 months ago said:
Dana ,I have to agree with Jette ,MAMA MIA!!
GREAT LOOKING DESSERTS ,THANKS FOR SHARING ....AHMED INSPIRES US ALL IN THE DESSERT SECTION
have a blessed day,my friend
Mumtaz

neena51 1 year, 8 months ago said:
Oooooo!!!!!!!!! Thank you!!!!!!!!!!!

jo_jo_ba 1 year, 8 months ago said:
Holy crap, my sister will love this! Thanks!

shirleyoma 1 year, 8 months ago said:
OHhhhhhhhhhh now you sure got my attention with this one and my 5!!!

chihuahua 1 year, 8 months ago said:
Sounds wonderful Dana.

jenniferbyrdez 1 year, 8 months ago said:
Dana baby. One with a mix-meaning even I can(or will)do it. Thanks hon. And Ahmed...that lil devil-guess I'll have to check out his recipes.

lunasea 1 year, 8 months ago said:
Hey, I'll confess - I have always loved recipes that involve chocolate, nutella, deviousness and *evil laughter*. Plus, it looks so delish...how could one resist? Especially when that *one* is me. Great post, Dana sweetie - and you get a 5 from moi.

linebb956 1 year, 8 months ago said:
I like this.. will have to try!

princesa9580 1 year, 8 months ago said:
I haven't made this in forever, but am definately craving it now, looks great!

noir 1 year, 8 months ago said:
Wonderful! :)

berry 1 year, 8 months ago said:
Beautiful!!! and very new in this site! congratulations... got my 5, Thanks again :-)

debra47 1 year, 8 months ago said:
Wow! What a delicious looking recipe.

romagourmet 1 year, 8 months ago said:
Slurp!

zena824 1 year, 8 months ago said:
Oh My My My !!!!! how sinful is this.....

turtle66 1 year, 2 months ago said:
Wasn't Puttanesca invented after Betty Crocker..the original party girl...lol kidding...Gr8t recipe :)

turtle66 1 year, 2 months ago said:
Wasn't Puttanesca invented after Betty Crocker "The Original Party Girl" lol kidding...Gr8t recipe :)

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Alterations

danadooley 1 year, 8 months ago said:
I had a little difficulty getting a nice clean wedge out of the tin cos it was a little damp in the middle so I've increased the baking time from 45 minutes to 1 hour. For those who prefer their desserts sinfully fudgy and gooey, 45 minutes will be fine. If you want a cake that's easier to handle 1 hour is better :)

danadooley 1 year, 8 months ago said:
Btw, changed the piccie too. The first one was taken while it was gestating in the oven *grin*

danadooley 1 year, 8 months ago said:
Sorry, I keep forgetting to say these things - the amount of batter here will fill the pie plate right up to the brim. Don't be alarmed, that's how it should be. It won't overflow because of the relatively low temperature. It will rise quite dramatically during baking then sink after cooling. The top will crack and be crusty but the inside is damp and dense and looks a lot like Sienna Cake, another (genuine lol) Italian dessert. Happy baking and happier eating ;)

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