Torta coi Becchi al Cioccolato

Ingredienti*:

• 300 grams all-purpose flour
• 150 grams cold butter, diced
• 100 grams granulated sugar (for the pastry)
• 2 eggs (for the pastry)
• 1 pinch salt
• 500 grams chard leaves (already blanched and squeezed dry)
• 150 grams dark chocolate (70%), roughly chopped
• 120 grams granulated sugar (for the filling)
• 80 grams pine nuts
• 60 grams sultana raisins (soaked and squeezed dry)
• 2 eggs (for the filling)
• 30 grams unsweetened cocoa powder
• 1 teaspoon ground cinnamon
• 0.5 teaspoons grated nutmeg
• 1 grated lemon zest
• 2 tablespoons rum or Vin Santo
• 2 tablespoons extra virgin olive oil
• 20 grams powdered sugar (for dusting)

Preparation

1. Making the shortcrust pastry: Combine 300 grams all-purpose flour, 150 grams cold butter diced, 100 grams granulated sugar (for the pastry) and 1 pinch salt in a bowl. Work quickly with your fingertips until the mixture resembles coarse breadcrumbs. Add 2 eggs (for the pastry) and knead briefly until a smooth dough forms. Wrap in cling film and refrigerate.
2. Blanching the chard: If not already blanched, cook the chard in boiling salted water for about 5-7 minutes. Drain, leave to cool and squeeze very well with your hands to remove all excess water. Chop roughly with a knife.
3. Making the filling: In a large bowl combine the chopped chard, 150 grams dark chocolate (70%) roughly chopped, 120 grams granulated sugar (for the filling), 80 grams pine nuts, 60 grams sultana raisins (soaked and squeezed dry), 2 eggs (for the filling), 30 grams unsweetened cocoa powder, 1 teaspoon ground cinnamon, 0.5 teaspoons grated nutmeg, 1 grated lemon zest and 2 tablespoons rum or Vin Santo. Add 2 tablespoons extra virgin olive oil and mix well until a smooth, fragrant mixture forms. Taste and adjust the spices if needed.
4. Rolling out the pastry and assembling: Preheat the oven to 350°F (180°C), static mode. Divide the pastry into two parts: one slightly larger for the base. Roll out the larger part on a floured surface to about 4-5 mm (¼ inch) thickness and line a 26 cm (10 inch) tart tin previously buttered and floured, leaving a generous overhang. Pour in the chocolate filling and level it out evenly.
5. The becchi: the signature touch: Roll out the second portion of pastry slightly larger than the tin. Lay it over the filling and seal the edges well. Using your fingers, pinch the outer edge all around the tart to create the characteristic 'becchi' (points), spaced about 3-4 cm (1-1.5 inches) apart. Prick the surface all over with a fork.
6. Baking: Bake in the preheated oven at 350°F (180°C) for 35-40 minutes, until the pastry is golden and the surface dry. If the top browns too quickly, cover with a sheet of aluminium foil for the last 10 minutes.
7. Cooling and serving: Remove from the oven and leave to cool completely before unmoulding. Dust generously with 20 grams powdered sugar (for dusting). Serve at room temperature, cut into slices. The chocolate torta coi becchi tastes even better the day after, when all the flavours meld together perfectly.

Enjoy!