Torta Pistocchi ® Classica Dark Chocolate

The original recipe, created by the TortaPistocchiFirenze family in Florence, for the legendary Torta Pistocchi Classica ® is a blend of five different dark chocolates, bitter cocoa powder and a drop of milk cream. No eggs, butter or flour. Three simple components for a great soft and creamy chocolate cake, with an intense and lingering flavour, best enjoyed at room temperature to fully capture the immediacy and goodness of its ingredients. To enjoy the cake, remove it from its mould by cutting round the edge of the tray and pulling it away while the cake is still well chilled, dust it with a very thin layer of its cocoa and⦠try to resist! Give it time to soften at room temperature for at least twenty minutes (less in summer): you won't regret it! Over the years the Torta Pistocchi Classica has received many international awards, including the famous International Chocolate Awards, the prestigious London International Competition Great Taste Awards and The WineHunter Awards in Merano. The Torta Pistocchi classica is delicious paired with pears caramelised in a pan with red wine, a little sugar and spices, a dollop of whipped cream or an almond biscuit. The Pistocchi Family: Claudio and Claudia Pistocchi, brother and sister, have been working together for almost 30 years in their Florentine workshop.

We make our cakes by hand, one by one, just as we did 30 years ago⦠Without using flour, butter or eggs, and without adding sugar. Blending up to seven different types of fine dark chocolates, pure cocoa powder and just a touch of milk cream. A great soft and creamy chocolate treat, sometimes enriched with fragrant fruits or aromatic spices. We vacuum-pack them to preserve all their fragrance and goodness for months.