Torta Tenerina

Method

1. Melt the chocolate and butter together in a double boiler.
2. Add the vanilla bean (or extract) to the chocolate mixture.
3. Separate the eggs, keeping yolks and whites in separate bowls.
4. Add coffee and Marsala to the melted chocolate and mix well.
5. Add the egg yolks (20 yolks) to the chocolate mixture and stir until smooth.
6. In a clean bowl, whip the egg whites with a pinch of salt until foamy, then gradually add sugar and whip to stiff peaks.
7. Gently fold the whipped egg whites into the chocolate mixture, lifting from below to incorporate air.
8. Pour the batter into a small buttered casserole dish and bake at 160°C (320°F) for 45 minutes.
9. Meanwhile, prepare the sauce: In a saucepan, combine the juice of candied orange zest, mixed berries (blackberries and raspberries), vanilla seeds, cloves, and chili pepper. Heat gently to create a sauce.
10. Let the cake cool completely. Using a round cutter, cut the cake into discs. Serve with the berry sauce and garnish with extra candied citrus and berries.